If you have not already guessed, I love snacking. I love snacking between my main meals. I tend to keep my main meals on the lighter side so that I can snack and enjoy the snacks that I love everyday. I used to buy muesli bars, ‘healthy’ biscuits/cookies, protein bars, etc for my snacks. But that was before I realised how much sugar, processed ingredients and artificial flavourings/colourings went into these store-bought ‘healthy’ snacks. Some of these so called ‘healthy’ snacks contain a whopping 1 tbsp. of sugar per serve.

So, I now try and make a snack or two every week for my snack time. I love making my own snacks as I know exactly what goes in them. Yes, they make take up some of my time but I know my body will thank me for it. Most of these snacks only take me 30-45 minutes each week to make. So, I would rather invest my time in making them than buying some ‘healthy’ store-bought snacks.

I made this Double Peanut & Fig Protein Oatmeal Cookies a few weeks ago and I would like to share the recipe with all of you. These cookies are low GI, vegan, gluten free and low in sugar. I hope you enjoy these cookies as much as I have.

As always, please let me know what you think of these cookies. If you like what you see on my blog, please follow me on this blog and/or on Instagram for some food porn.

Ingredients

• 2 cups rolled oats;
• 90g vanilla pea protein powder;
• 20g peanut butter powder (you can use wholemeal or wholemeal spelt flour if you do not have this);
• 1 tbsp. hemp seeds;
• 1/4 cup peanuts;
• 1/4 cup dried figs, chopped;
• 1/4 cup coconut oil, melted;
• 3/4 cup unsweetened coconut milk;
• 1 tbsp. maple syrup (you can add more if you like it sweeter);
• 1 flax/chia egg; and
• 1 tsp vanilla essence.

Method

1. Preheat the oven to 180 degrees Celsius;
2. In a large bowl, mix all the dry ingredients until well combined;
3. In a separate bowl, place all the wet ingredients and whisk together until well combined. Then, add this mixture to the well combined dry ingredients. Mix together until well combined to form a cookie dough. If the mixture is a little dry, add coconut milk a tablespoon at a time until a cookie dough is formed;
4. Roll into bite size balls and place the ball on a baking tray and flatten with a fork. Repeat this process until all the cookie dough has been formed into cookies;
5. Place the baking tray in the oven and bake for 25-30 minutes or until golden brown. You make need to flip your cookies half through the baking time depending on your oven;
6. Once baked, remove from the oven and allow to cool before placing the cookies in an air-tight container;
7. These cookies keep for up to a month in an air-tight container;
8. Enjoy your cookies with a cuppa 🙂

Happy baking,

Suba

Xx