1 cup GF rolled oats
3/4 cup almond flor
2 heaped tbsp strawberries and cream vegan protein: I use Naked Harvest's one! Use code 'GENE' for 15% off store-wide!
1/2 cup walnuts: Coarsely chopped.
1 tsp baking powder
1/4 tsp salt
2 eggs: Flax or chia egg if vegan.
2 tbsp coconut oil: Melted and cooled.
1 tsp vanilla essence
1/2 cup sugar free maple syrup: Can be substituted for honey or rice malt syrup.
1 cup fresh strawberries: Chopped.
1/4 cup vegan white chocolate: Chopped.
How to make:
In a bowl, mix the dry ingredients (flour, oats, baking powder, salt, protein powder) until well combined.
In a separate bowl, whisk the egg, coconut oil, vanilla essence and maple syrup.
Add the dry ingredients into the wet mixture and mix well. Finally, add in the strawberries, walnuts and vegan white chocolate. Fold gently with a wooden spoon or spatula.
Place the mixture into the fridge for 5 minutes, to harden like a dough.
While the mixture is the fridge, preheat the oven to 180 degrees celsius and line 1 or 2 trays with baking paper.
With a scoop or spoon, form little balls on the baking paper with the dough mixture (ensuring each little ball is at least 2 inches apart), then flatten slightly with the back of a spoon.
Bake the cookies for 12-15 minutes, or when slightly golden on the edges.
Leave to cool on the tray for 2 minutes then transfer to a wire rack to cool completely for 5 minutes. Enjoy!
Can be stored in an airtight container or cookie jar for up to a week.
Tastes amazing broken up and mixed with vegan ice cream!
If you do decide to try this recipe (which I highly recommended, as they're delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy cookie making!