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To get in the spirit of World Baking Day, we thought we’d share with you one of our favourite snack recipes to make with your kids that will be sure to delight their taste buds and fill their little bellies between meals!


As you may know, we’re no strangers to the fun of baking. Baking is a wonderful way to spend some quality time with your kids and bond with them, plus it's just fun to test their imagination and get messy and creative in the kitchen! We love exploring new recipes or dreaming up fun new ways to add a healthy twist to classic recipes. And that’s exactly what we’ve done today.


These plant-based oatmeal cookies are simple and made with natural, healthy ingredients. Golden and crispy on the outside while being soft and chewy on the inside, this quick and easy recipe is free gluten-free, dairy-free milk and egg-free. Featuring the added nutrients of our Junior Plant Protein Shake, these cookies put a healthy spin on a simple yet tasty biscuit and are perfect for adding an extra dose of nutrients to their day!


All you’ll need is a few staple ingredients, one bowl, and a couple of minutes to mix the dough and shape the cookies. While they’re delicious just as they are, feel free to add your own flavour to it by plant-based choc chips, chopped nuts or dried fruit!


Perfect for a quick snack as you bundle them out the door or as a tasty lunchbox treat. Just be sure to set a few aside to go along with your afternoon cup of tea once they’re out the door!

 


Ingredients

  • 1 ½ cups gluten-free oats 
  • 1 cup all-purpose flour 
  • 1 cup desiccated coconut 
  • 1 ½ scoops Junior Plant Protein Shake (Vanilla)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup dairy-free margarine 
  • 1 cup light brown sugar (or preferred sweetener)
  • 2 tablespoons maple or agave syrup 
  • 1 teaspoon vanilla extract
  • 1 tablespoon plant milk 

Method

  • Preheat oven to 180℃.
  • In a large bowl, mix the rolled oats, Junior Plant Protein Shake, flour, coconut, baking soda, salt and cinnamon until combined.
  • In a separate bowl, whisk margarine and brown sugar together, then add your desired syrup and vanilla and mix in. 
  • Add the wet ingredients into your large bowl and mix them together with a wooden spoon. Continue to stir until the mixture is a crumbly consistency. 
  • Add your preferred plant milk and mix. When pressing the dough into balls, the consistency should be crumbly but sticky. If it's still too crumbly, add a small amount of plant milk until it's sticky enough for the balls to hold together. Press the dough into portions of your desired size and gently roll until they’re round and even.
  • Place your dough balls onto a lined baking tray and space them evenly. 
  • Bake for 12 minutes until the edges are firm and the tops of the cookies are lightly browned.
  • Remove from the oven and allow to cool and firm up on the tray.

Enjoy!


We would love to see what you and your kids whip up! If you try this recipe, be sure to take a photo and share it with us @sproutorganic.


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