Protein oatmeal cookies
Servings: 14 cookies
Serving size: approx. 53gr
Suitable for vegetarians & vegans Protein & fiber rich, gluten free
Nutrition information per serving
Total fat: 12.3gr
Saturated fat: 3.3gr
Dietary fiber: 3.5gr
1 cup fresh dates pitted and skinned (170gr)
1 medium ripe banana (106gr)
2tbsp natural, salted peanut butter (alternatives: almond butter) (127gr)
3/4 cup almond meal (ground from raw almonds) (140gr)
3/4 cup gluten-free rolled oats (93gr)
80gr dairy-free chocolate chips
1 scoop (30gr) organic soy protein powder
Add dates to a food processor and pulse until small bits remain.
Add in the banana and peanut butter and mix again until combined.
Add in the almond meal, organic soy protein powder and rolled oats and pulse.
Scrape your dough into a mixing bowl.
Add in the dairy-free dark chocolate chips and mix until combined.
Chill dough for a few minutes and preheat oven to 180 degrees Celsius.
Scoop out 1tbsp of cookie dough and form into loose discs, then arrange on a parchment lined baking sheet.
Bake for 20 minutes or until golden brown.
Remove and let set for a few minutes, then carefully transfer to a plate and allow some time to cool.
Serve immediately and store leftovers in the fridge or freezer.