Ingredients
3 cups oat flour (rolled oats ground into a flour) or almond flour
2 standard scoops vanilla protein powder (can sub for... an extra 1/2 cup oat flour)
2 T granulated sweetener of choice (Optional)
1/2 tsp sea salt
1/2 cup + 2 T almond or peanut nut butter
3/4 cup honey
1/4-1/2 cup unsweetened almond milk
Dark Chocolate Chip (optional)
Dried Raspberries and cranberries
Instructions
Line a large baking tray with baking paper and set aside.
In a large mixing bowl, combine the oat flour, vanilla protein powder, sweetener of choice and sea salt and mix well.
In a microwave safe bowl, add the nut butter of choice and honey and heat until melted and mix to incorporate.
Add the liquid mixture to the dry mixture and stir until fully combined- Mixture should be crumbly. Slowly add almond milk, one tablespoon at a time, until a very thick dough is formed. Stir through the chocolate, dried raspberries and cranberries until fully incorporated.
Using your hands, form small balls and press down to a cookie shape on the baking tray. Using a fork, press down on it twice and refrigerate for at least 30 minutes before consuming.
Line a large baking tray with baking paper and set aside.
In a large mixing bowl, combine the oat flour, vanilla protein powder, sweetener of choice and sea salt and mix well.
In a microwave safe bowl, add the nut butter of choice and honey and heat until melted and mix to incorporate.
Add the liquid mixture to the dry mixture and stir until fully combined- Mixture should be crumbly. Slowly add almond milk, one tablespoon at a time, until a very thick dough is formed. Stir through the chocolate, dried raspberries and cranberries until fully incorporated.
Using your hands, form small balls and press down to a cookie shape on the baking tray. Using a fork, press down on it twice and refrigerate for at least 30 minutes before consuming.
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