These delicious vegan weight loss cookies with barley and oats rock two of the healthiest prebiotic foods ever.
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If you’re looking for a cookie recipe that’s beyond delicious, which can actually help you lose weight while boosting your immune system, and is also one the highest-fiber vegan cookie recipes around, well you’ve come to the right spot!
That’s because this delicious plant-based cookie recipe rocks barley flour and oats — two of the top prebiotic food sources of beta-glucan (BG). Well beta-glucan, turns out, boosts the fatty acid ‘butyrate,’ a metabolite that ramps fat-burning cells.
One report compares it to the popular weight loss drug Ozempic: “Butyrate induces the release of glucagon-like peptide-1 (GLP-1), which is the natural protein that synthetic drugs like Ozempic mimic to stimulate insulin release.”
High-Fiber Weight Loss Cookies Recipe
Other healthy ingredients in this recipe include walnuts, raisins, chips, and date sugar instead of conventional cane.
And then there’s cinnamon, which helps reduce blood sugar and food cravings.
Here’s what you’ll need (full recipe below):
Equipment
- Mixing bowls.
- Baking pan.
- Cutting board.
- Flatware/cutlery.
- Oven mitts.
- Electric mixer.
- Saucepan.
- Spatula.
- Cookie jar.
Weight loss isn’t the only health benefit of beta-glucan. Studies show it boosts heart-health, gut-health, the immune system, your brain.
It also improves cholesterol, type 2 diabetes, and overall conditions of intracellular health.
If you want to boost the BGs in this recipe even higher, add a tablespoon of beta glucan powder to the mix. Connect here where it’s available on Amazon.
Ingredients
- Barley flour.
- Oats.
- Date sugar.
- Vegan butter.
- Chia eggs.
- Vanilla.
- Baking soda.
- Baking powder.
- Pink salt.
- Cinnamon.
- Nutmeg.
- Raisins.
- Walnuts.
- Cacao chips.
You can substitute apple sauce for some or all of the oil in this recipe. You can also add a tablespoon of vegan protein powder to boost aminos.
How to Make a Chia Egg
To make one chia egg mix a tablespoon of ground or soaked whole organic chia seed with 3 tablespoons of filtered water, wait 10 minutes, mix again, then use.
Vegan egg substitutes are widely available, but chia is healthiest. It’s a complete vegan protein with all nine essential amino acids and more.
For the full recipe go here.
Instructions
- Preheat oven to 350 and prep baking pan(s).
- In a bowl blend the flour, baking powder, and baking soda.
- In another bowl mix melted or soft vegan butter and date sugar until smooth.
- Beat in the chia eggs, salt, spices, and vanilla.
- Add the flour mix and combine.
- Stir in the chips, nuts, raisins, and oats until blended.
- Form tablespoons of cookie dough onto the sheets about two inches apart, then bake one sheet at a time on the center rack for roughly 10 minutes, rotating the position once. You can lay parchment paper or go direct on cast iron.
- Remove from oven when golden and let stand until cool.
The chocolate and walnuts you can add to this recipe are super healthy! Walnuts are considered one of the healthiest nuts, and chocolate, cacao, and carob chips are nutrient-dense.
Ditto for other organic nuts, seeds, and fruits you can add.
And by the way, barley is the best source of beta glucans, followed by oats. 💚🌱
You can get a full-spectrum prebiotic/probiotic powder here. You can also add barley powder to smoothies to up BGs here.
High-Fiber Weight Loss Cookies
Equipment
Ingredients
- 1 3/4 cups barley flour.
- 3 1/2 cups oats.
- 3/4 cup date sugar.
- 3/4 cup vegan butter.
- 2 chia eggs.
- 2 1/2 tsp vanilla
- 3/4 tsp baking soda.
- 3/4 tsp baking powder.
- 3/4 tsp pink salt.
- 1/2 tsp cinnamon.
- 1/2 tsp nutmeg.
- 1 cup raisins.
- 1 cup walnuts.
- 1/2 cup cacao chips.
Instructions
- Preheat oven to 350 and prep baking pan(s).
- In a bowl blend the flour, baking powder, and baking soda.
- In another bowl mix melted or soft vegan butter and date sugar until smooth.
- Beat in the chia eggs, salt, spices, and vanilla.
- Add the flour mix and combine.
- Stir in the chips, nuts, raisins, and oats until blended.
- Form tablespoons of cookie dough onto the sheets about two inches apart, then bake one sheet at a time on the center rack for roughly 10 minutes, rotating the position once. You can lay parchment paper or go direct on cast iron.
- Remove from oven when golden and let stand until cool.
Nutrition
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The medical and health topics covered on the PlateofGrass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.
