These protein filled cookies are gluten free and non processed. Perfect for Breakfast, Lunch or a Snack!
In a large mixing bowl add:
1/2 c rolled oats
1/2 c oat bran
1/2 c whey protein powder or your favorite type, either vanilla or chocolate)
1/4 c chopped pecans
1 Tbsp each of chia seeds, whole flax seeds, hemp seeds
1/2 tsp ground cinnamon
A pinch of salt. Mix with a fork to combine.
Then add to the following to the dry ingredients:
1/2 c NO SUGAR Peanut Butter or Almond Butter
1/3 c Honey or Maple Syrup
1 tsp pure vanilla extract
1/4 c low sugar dried cranberries
1/4 c Zero Sugar Chocolate Chips (I like the Hershey’s)
Combine all the ingredients until well mixed. Dough will be quite sticky.
Line a cookie sheet with parchment or wax paper. Using a cookie scoop, place the cookies on the pan and flatten with your hand to your desired thickness. You can also top the cookies with Flaked sea salt, if desired.
Place in refrigerator to chill for at least 40 minutes.
To store, place in a sealed container or freezer bag into the refrigerator or place in freezer.
In a large mixing bowl add:
1/2 c rolled oats
1/2 c oat bran
1/2 c whey protein powder or your favorite type, either vanilla or chocolate)
1/4 c chopped pecans
1 Tbsp each of chia seeds, whole flax seeds, hemp seeds
1/2 tsp ground cinnamon
A pinch of salt. Mix with a fork to combine.
Then add to the following to the dry ingredients:
1/2 c NO SUGAR Peanut Butter or Almond Butter
1/3 c Honey or Maple Syrup
1 tsp pure vanilla extract
1/4 c low sugar dried cranberries
1/4 c Zero Sugar Chocolate Chips (I like the Hershey’s)
Combine all the ingredients until well mixed. Dough will be quite sticky.
Line a cookie sheet with parchment or wax paper. Using a cookie scoop, place the cookies on the pan and flatten with your hand to your desired thickness. You can also top the cookies with Flaked sea salt, if desired.
Place in refrigerator to chill for at least 40 minutes.
To store, place in a sealed container or freezer bag into the refrigerator or place in freezer.