Peanut Butter Oat Protein Cookies

These should be called "Power Cookies" because they're full of energy and yumminess. You can never go wrong with the combination of peanut butter and oats. Enjoy!
Yield: 6 cookies (depends on how big you want them)
You will need:
-1 tablespoon flax/chia seed
-3 tablespoons water
-1 cup gluten-free oats
-1 teaspoon baking soda
-1/4 cup peanut/almond butter
-1 ripe mashed banana
-1/2 cup date caramel paste
-1 teaspoon vanilla
-1/4 cup cocoa nibs/chocolate chips
-Optional Add-Ins: chopped nuts, coconut
Directions:
1. Preheatoven to 375F and line baking pan with parchment paper
2. In a small bowl, mix the flax/chia seed with the water to become a gel consistency as your "egg" substitute (allow this to sit for at least 10 minutes)
3. Mix the oats and baking soda together and set aside
4. In another bowl, mix the test of the ingredients together until well combined and then mix in the dry ingredients (oats and baking soda)
5. Place the dough in the fridge for 15 minutes to thicken up and make easier for putting on the baking sheets
6. Drop cookie dough balls on the sheet and bake for 12-14 minutes (until edges start to brown)
7. Allow cookies to cool down before eating (cookies will be soft at first and will harden as they cool)

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