This post is sponsored by Botanica Health. All opinions and recipe are my own.
Mornings just got better with these delicious oatmeal cocoa peanut butter breakfast cookies! (Try saying that 3 times fast!) I’ve had the pleasure of partnering with Botanica Health to create a delicious and satisfying recipe incorporating what has quickly become my new favourite protein powder!
Botanica Health’s Perfect Protein powder is made from organic coconut, quinoa & brown rice. It is a plant protein blend that’s easy to digest and absorb. It’s stevia-free, gluten-free, vegan and made in Canada! Did you notice that I didn’t mention peas? I don’t know about you, but I’m not the hugest fan of pea protein. It has a very distinct flavor and I find that it usually is quite overpowering. Fortunately don’t have to worry about it with The Perfect Protein Powder!
With no added sugar Perfect Protein can be incorporated into a recipe without worrying about whether or not it will be too sweet. This breakfast cookie is also entirely gluten free so anyone can enjoy them!
These oatmeal cocoa peanut butter breakfast cookies are:
- Not too sweet
- Super versatile (see ideas below!)
I created this breakfast cookie because I’m usually not that big on breakfast during the week and this is a great way to know that I’m starting off my day with something quick and delicious.
You can eat the cookies as is or add a dollop of natural peanut butter on top for extra goodness or crumble it into a bowl with your fave dairy free yogurt and a sliced banana! Any way you enjoy it this recipe is sure to be a hit.
Let’s get baking!
Easy Vegan Breakfast Cookies
- 1/2 cup coconut oil, melted
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp ground flax, 3 tbsp water)
- 1/2 cup perfect protein powder, vanilla
- 1 cup gluten free flour blend
- 1/2 tsp baking soda
- 2 tbsp cocoa powder
- 2 tbsp peanut butter
- 1 1/2 cups rolled oats
Preheat oven to 350ºF.
In a small bowl, combine the ground flax seed and water and allow to sit for 3 minutes
In a mixing bowl add coconut oil, coconut sugar, peanut butter and vanilla until well mixed.
Add flax mixture, gluten free flour, baking soda, cocoa powder and rolled oats until well combined.
Spoon approximately 1/4 of dough onto a lined baking sheet about 2” apart.
Bake in the oven for 9 minutes. Remove from oven and allow to cool completely on cookie sheet.
Store in a container at room temperature for up to 7 days.