Oliver wanted to bake with me yesterday after school, so we made these cookies. This is one of our best recipes yet, and I hope you like them as much as we do. I started this recipe with a California medley trail mix that we like to take on road trips, and added some chocolate chips for a hint of sweetness. These would be a great addition to any lunch box, an after school snack, or breakfast on the go. Make these with your kiddos and have some fun in the kitchen making a healthy treat.
You will need:
1 scoop Vega vanilla protein powder
1/4 c hemp hearts
3 c rolled oats
3/4 c semi-sweet chocolate chips
1 c cashew milk
2 c California medley trail mix
Preheat oven to 375F and set out two large baking sheets.
In a food processor, add the California medley and oats and pulse until the almonds are crushed.
Add the hemp hearts, eggs, and protein powder and pulse again to mix.
Pour in the cashew milk and mix until all the ingredients come together and soft dough forms.
Toss in the chocolate chips and pulse until they are mixed in with the dough.
Using a 1/4 c scoop or measuring cup, portion out the cookies onto the sheet pans and form them into circles with your hands.
Let them cool on a cooling rack and store them in an airtight container for up to 7 days.
You should yield 14 cookies. If you wanted to make them smaller, use a tablespoon instead of a full scoop and roll them into balls and flatten out with your hand before baking.
This a great way to sneak some healthy ingredients into your kids diet. Hemp hearts have Omega-3 fatty acids, Pistachios aid in digestion and help the body absorb iron, and berries are rich in antioxidants. They will also get some protein from the Vega. Give them some milk to drink and you’ve got a healthy snack that will keep them full and happy.