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Coconut Almond Protein Cookies

Serves 6 45 minute prep time

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Coconut Almond Protein Cookies

You really can’t go wrong with these cookies. We’ve taken a basic oatmeal raisin breakfast cookie, and pumped it up with Vega® Protein & Greens Coconut Almond.  Naturally sweetened with dates, this recipe isn’t as sweet as most, so feel free to add in some mashed banana or a splash of maple syrup to suit your taste. Play around with the quantities and ingredients...as long as it comes out looking like a cookie, success! And now you have an excuse to get baking and eat cookies for breakfast. You’re welcome.


  • Dry Ingredients:
  • 2 tbsp ground flax
  • ½ cup water
  • 2 cups whole oats
  • 1 cup almond flour
  • 1 cup Vega® Protein & Greens Coconut Almond
  • 1 cup sunflower seeds
  • ¾ cup pumpkin seeds
  • ¼ cup hemp seeds
  • ¼ cup flax seeds
  • ¼ cup shredded unsweetened coconut
  • ½ cup almonds, rough chop
  • 1 tbsp cinnamon
  • ½ cup cranberries (or raisins)
  • ½ cup chocolate chips (optional)
  • Wet Ingredients:
  • 2 tbsp molasses
  • 8 dates (soaked 1 to 2 hours. Save the soaking liquid and use for water to thin out the dough if too dry)
  • 1 cup unsweetened almond milk


  • 1.Preheat oven to 350F. Line baking trays with parchment paper or Silpat non-stick baking mat.

  • 2.In a small bowl, combine ground flax and water and let sit for 5 min.

  • 3.In a large bowl, combine all dry ingredients.

  • 4.In a medium bowl, mash dates and add the remainder of wet ingredients (including flax and water).

  • 5.Add wet ingredients to dry and mix until just combined. Add water as needed if the dough is too dry.

  • 6.Fold in cranberries and chocolate chips. Do not over mix.

  • 7.Take a small handful of dough (1/4 cup) and form into cookie shape and place on the baking sheet. Flatten cookies slightly before baking.

  • 8.Bake for 15 to 17 minutes.

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