Vanilla Almond Flax Protein Cookies
Gluten-Free, Dairy-Free, No Added Sugar, High-Protein
These nourishing cookies are gut-friendly, hormone-supportive, and naturally sweetened, perfect for a satisfying snack or pre-workout bite. Made with sprouted gluten-free oats, finely chopped raw almonds, and almond flour, they’re rich in fibre, healthy fats, and gentle plant-based protein. Ripe bananas and chopped Medjool dates offer natural sweetness, potassium, and antioxidant support, with no added sugar needed. A scoop of PurePaleo Vanilla Protein Powder provides a boost of collagen-supportive nutrition, while ground flaxseed helps support digestion and hormone balance. Melted coconut oil and pure vanilla extract bring everything together with a soft, chewy texture and warm vanilla flavour. With no gluten, dairy, or refined sugar, they’re a delicious way to nourish your skin, gut, and energy.
Ingredients
2 cups sprouted rolled oats (gluten-free)
1 cup finely chopped raw almonds
1 cup packed almond flour
½ cup PurePaleo Vanilla Protein Powder
½ tsp sea salt
4 small ripe bananas, mashed (or 2 large)
24 Medjool dates, pitted and chopped
2 tbsp ground flaxseed
4 tbsp coconut oil, melted
2 tsp pure vanilla extract
Method
Preheat the oven to 375°F and line 2 baking sheets with parchment.
In a large bowl, mix oats, chopped almonds, almond flour, protein powder, and sea salt.
In another bowl, combine mashed bananas, dates, flaxseed, melted coconut oil, and vanilla.
Stir wet into dry until fully combined.
If you’re using small organic bananas, you may need four, trust the texture of your dough. It should be moist but not overly wet, soft enough to scoop and hold its shape.
Scoop about 1½ tbsp dough per cookie onto baking sheets and gently flatten.
Bake at 375°F for 15–20 minutes, or until golden brown and lightly crisped at the edges. Oven times may vary, start checking around 15 minutes. Cool completely on the tray before storing.
Serving Suggestions
Enjoy with a matcha latte or collagen coffee
Crumble over yogurt or enjoy with berries for a balanced breakfast
Take as an on-the-go snack that actually fuels you
Storage
Store at room temp for 3–4 days in an airtight container
Refrigerate up to 1 week
Freeze up to 2 months
Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist