Description
A typical Mexican breakfast cookie made balanced and healthy! This plant-based pan dulce cookie is made using oat flour, piloncillo, protein powder, and ground flaxseed for a healthy twist on a traditional treat.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1 cup oat flour
- 3 scoops protein powder
- 1 teaspoon baking powder
- 1 teaspoon of cinnamon
- 1 pinch of salt
Wet ingredients:
- 2 tablespoon ground flaxseed + 1/3 cup warm water
- 1/2 cup piloncillo, shredded
- 1/4 cup hot water
- 1/4–1/2 cup brown sugar or sugar substitute (optional)
- 1–2 tablespoons molasses (to taste)
- 1/3 cup olive oil
- 1 teaspoon vanilla extract
- 1/3 cup Greek yogurt
Toppings (optional):
- Almonds
- Pumpkin seeds
- Raisins
Instructions
- Preheat oven to 375. Measure out all your ingredients. Line a baking tray with parchment paper.
- In a small bowl combine ground flax with warm water and set aside for 5 minutes.
- Shred the piloncillo using a cheese grater. Add 1/4 cup hot water and using a fork, whisk it into liquid.
- Add all the “wet ingredients” to a large mixing bowl and whisk until combined. Adjust the amount of sugar depending on if your protein powder is sweetened or not.
- Add all the dry ingredients into the mixing bowl and mix until well combined.
- Use a large spoon to transfer over about a half cup of batter to shape each cookie onto the baking tray lined with parchment paper.
- Bake at 375 for 20 minutes.
- Allow cookies to cool off for at least 30 minutes.
- Enjoy your high-protein pan dulce cookies!
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, desserts
- Cuisine: mexican
Nutrition
- Serving Size: 1 large cookie
