Step 1

Prepare flax eggs: Mix flaxseed meal and water. Refrigerate for at least 10 minutes.

Step 2

Make date paste: Add pitted dates to a heatproof jar with hot water. Let sit for 2 minutes, then blend until smooth with an immersion blender. Use store-bought paste if preferred.

Step 3

Preheat oven to 360ºF (182ºC). Line a baking sheet with parchment paper or use a nonstick sheet.

Step 4

Mix dry ingredients: In a large bowl, stir together oats, protein powder, cinnamon, and baking soda.

Step 5

Mix wet ingredients: In a separate bowl, combine flax eggs, date paste, tahini, lemon juice, and vanilla.

Step 6

Combine: Stir wet into dry until just combined. Add nondairy milk if needed. The batter should be slightly moist and easy to scoop.

Step 7

Shape and bake: Use about ¾ cup batter per cookie. Shape into thick rounds and place on the baking sheet. Bake for 20–25 minutes on the middle rack until firm and lightly golden, flipping them over after 12 minutes.

Step 8

Cool completely before storing.