Prep - 10 Minutes
Cook - 20 Minutes
12 Servings
PROTEIN BREAKFAST OAT COOKIES
Simple breakfast oat cookies with just a small handful ingredients. You can add as few as none or up to 3 tbsp of mix ins of you choice to this recipe. I like to keep them plain and simple and then drizzle them with some melted dark chocolate or spread on a little peanut butter!
INGREDIENTS
- 300g jumbo oats
- 20g gluten free flour
- ¼ tsp Pink Himalayan Rock Salt
- 1 tsp vanilla extract
- 30ml maple syrup
- 1 large egg
- 20g Pulsin Unflavoured Pea Protein
- 1 tsp baking powder
- ½ tsp cinnamon
- 180ml cashew milk
- 60g raw cane sugar
- 50g dark chocolate melted for topping (optional)
- 2 - 3 tbsp mix ins (optional); seeds, chopped nuts, dried or fresh fruit (small pieces), chocolate chips
METHOD
STEP 1
Preheat oven to 180C (350F).
STEP 2
Mix together pea protein, jumbo oats, flour, baking powder, salt and cinnamon in a large bowl.
STEP 3
Mix together cashew milk, maple syrup, egg and sugar in a jug.
STEP 4
Mix together wet and dry ingredients. Fold in mix ins if using any at this point.
STEP 5
Set to one side for 10 minutes.
STEP 6
Use a standard ice cream scoop to create 12 mounds of the oat mixture, placing each one as you go onto a large baking paper lined tray.
STEP 7
Press down to form cookies using your hands, shape around the edges using your fingertips if desired...purely for aesthetics!
STEP 8
Bake for 20 minutes.
STEP 9
Remove and allow to cool for 15 minutes. Top with melted chocolate if desired.
STEP 10
Store in a seal tight container for up to three days or freeze for a rainy day.
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