When I started whipping up these cookies (I hesitate to call them cookies. Health biscuits maybe?) I tried to create the perfect little snack I could eat before a run, or during a run, or after a run. The combination of protein powder, chia, hemp, and coconut gave me the power I needed to start crushing my workouts and finally feel that runners high. The cookies definitely tasted reminiscent of the vanilla protein powder I used, but I love the taste of my protein powder, so I didn't mind. The cinnamon and nutmeg also help to nicely disguise any chalkiness. Plus, they still taste light years better than any of those nasty gel packs ever could, I promise. And I know some of you are big fans of the gels, but I think there's something to be said for eating real, whole food.
High Protein Vegan Cinnamon Coconut Cookies
- 1 cup gluten-free rice flour
- 1 cup vanilla protein powder (gluten-free)
- 3 tablespoons chia powder
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 ripe bananas, mashed
- 1/2 cup homemade hemp milk
- 2 tablespoons sunflower oil
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup unsweetened coconut flakes
- Start by preheating the oven to 350 degrees.
- Combine the rice flour, protein powder, chia powder, salt, and baking powder in a large bowl.
- In a seperate bowl, mash your 2 ripe bananas. Add the hemp milk & sunflower oil and give it a good whisk. Mix in the cinnamon and nutmeg; whisk again.
- Pour the dry ingredients into the wet, using a wooden spoon to combine the two. Once the cookie dough has formed, add in the coconut flakes. Stir 'em in so the dough is uniform.
- Wish your freshly washed hands, roll the dough into balls and place onto a greased or nonstick baking sheet. Use a fork to press down the dough (like peanut butter cookies).
- Bake at 350 degrees for 10-12 minutes, or until cookies just begin to crack.
- Remove from the oven, place on a cookie sheet to cool, and enjoy!