A very beautiful fellow veggie of mine shared this amazing vegan cookie recipe for the blog.Alexandria is a fitness and health enthusiast with a love for sharing her passion with others. Currently she is in the process of writing a vegan cook book. I am looking forward to sharing many more of her vegan recipes with you in the coming months.
Vegan Protein Cookies: 1 cup natural crunchy peanut butter 1/3 cup honey (or agave) 1/3 cup chia seeds soaked in water *see note* 1/2 tsp baking soda 1/2 tsp salt (I added only a couple dashes of salt for less sodium!) 1/2 cup shredded unsweetened coconut 1/2 cup flax seeds One handful of pumpkin seeds One handful of sunflower seeds One handful of chopped pecans One handful of chopped walnuts 1/3 cup of organic dark chocolate chips (optional)
*Note: Fill 1/3 cup with half chia seeds and half water. Wait for the chia seeds to soak up the water; this will substitute for the egg because of its very similar consistency.
Mix ingredients together. Get a cookie sheet, line it with foil, and make cookie size lumps with the batter! It’s going to be runny at first but don’t worry they will turn out. Bake for 8-10 minutes at 350 degrees. Take out and let cool for 10 minutes and let harden.
This makes about 12 good sized cookies. Enjoy!
Recipe: Alexandria MacFarlane