Vegan Oatmeal Cookies

Did you know that January is National Oatmeal Month? Thank god because all we do in this house is eat oatmeal. And to make it extra special this month, I am going to feed my kids cookies for breakfast. At least that's what they think they are...but not to worry-- these aren't your traditional, sugar-loaded cookies

My vegan oatmeal cookies are loaded with protein and packed with fiber. And you know what? My kids love them and they make great portable meals for when we are out and about --- because I have one of those kids who grazes all freaking day long and she is never not hungry. Seriously. The kid has a six pack too! Geez...

Anyways!

These oatmeal cookies contain protein powder, peanut butter, oats, honey, soy milk, vanilla, and raisins...which are totally optional because I hate raisins. Just swap it out for dark chocolate.

And if you are concerned about soy in the diet, take a look at this article to a fuller view on the current soy information.

The Recipe
Makes 5 cookies

Ingredients

• 1/2 cup oats (I use Bob's Red Mill Gluten-Free Oats)
• 3 TBSP Natural Peanut Butter (I use Adam's. Please don't use Jiffy or something that contains any other than peanuts).
• 3/8 cup vanilla pea, soy, or whey protein powder (look for a protein powder without added sugar)
• 1 tbsp honey
• 1/4 cup soy milk or another non-dairy milk such as almond, cashew or coconut.
• 1 tbsp raisins or dark chocolate chips
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• a pinch of salt

Directions

1. Preheat the oven to 325 degrees F.
2. In a food processor, mix all ingredients together except for the raisins or chocolate chips. 
3. Fold in the chocolate chips or raisins.
4. Form five balls with the dough and place them on a baking sheet.
5. Bake for 10 minutes. Keep a close watch on them so they don't burn.
6. Bring them out and let them cool completely. They will firm up.