Ingredients
Scale
- 3/4 cup whole wheat flour
- 1/2 cup organic quick oats
- 1/4 cup hemp protein powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 tbsp almond butter
- 2 tbsp coconut oil at room temperature
- 2 tbsp coconut nectar ( you can also use molasses or maple syrup here)
- 1 tbsp maple syrup
- 1 tsp natural vanilla extract
- 1/2 cup unsweetened non dairy milk (lukewarm)
- 1 tbsp ground flax
- 2 tbsp chocolate vegan chunks
- 3 tbsp vegan mini chocolate chips (you can add any nuts, seeds, etc if you don't want chocolate)
Instructions
- Preheat oven to 375F. Line a large baking sheet with parchment paper
- Combine flour, oats, hemp, baking powder and soda and salt in a bowl and set aside
- In a medium size bowl, combine almond butter, coconut oil, coconut nectar, maple and vanilla. Beat until creamy
- Mix flax and milk in a small bowl, stir well and slowly pour into almond butter mixture, beating constantly at slow speed.
- Add flour and oat mixture, chocolate chunks and chips and mix with a wooden spoon until just combined
- Working with about 1 tbsp at a time, scoop dough onto lined baking sheet ( we like to use a small ice cream scoop for this). Flatten the dough lightly with your fingers and bake at 375F for 15-17 minutes
- Prep Time: 10 mins
- Cook Time: 17 mins
- Category: Breakfast , Snack
- Cuisine: Kosher / Vegan