About the Recipe
Getting in extra protein can be difficult on a plant-based diet, which is why adding it to sweet treats is the perfect solution! Here, we are using protein powder and oat flour to add extra protein to delicious, chewy, gooey stroopwafels.
Stroopwafels are a traditional Dutch cookie made of two thin, crispy waffle layers with a layer of caramel syrup in the middle. They have a sweet, rich flavor and a chewy texture that makes them perfect for dunking into hot coffee and are the ultimate cozy treat.
Traditionally, stroopwafels are placed over the top of a hot cup of coffee or tea, allowing the steam to soften the cookie and warm up the syrup inside. This creates a delicious, gooey treat that's perfect for a cold day or a mid-afternoon pick-me-up.
You will need a waffle iron or pizzelle maker for this one as well as vegan caramel sauce for the filling, which you can buy pre-made or use a homemade recipe by reducing equal parts sugar and creamy plant milk.
If your protein powder is already sweetened, you may want to adjust the sugar/maple syrup in this recipe.
Ingredients
1 1/2 cups oat flour
1/2 cup vegan protein powder
1/4 cup coconut sugar
1 tsp cinnamon
1/4 tsp salt
1/2 cup coconut oil, melted
1/4 cup non-dairy milk
1/4 cup maple syrup
1 tsp vanilla extract
1/3 cup vegan caramel sauce
Preparation
In a large bowl, whisk together the oat flour, vegan protein powder, coconut sugar, cinnamon, and salt.
Add the melted coconut oil, non-dairy milk, maple syrup, and vanilla extract to the dry ingredients and stir until a dough forms.
Divide the dough into small balls and flatten each ball into a thin circle, about 1/4 inch thick.
Cook the circles on a preheated waffle iron for about 2-3 minutes, or until golden brown and crispy.
Use a round cookie cutter to cut out the circles and sandwich them together with a layer of vegan caramel sauce or maple syrup in between.
