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PREP 15 MIN · COOK 10 MIN
DF · EF · GF · NF · VE · V
INGREDIENTS

SERVINGS 12

  • 2 cups (200g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
  • 1 cup (120g) vanilla protein powder (or natural protein powder)
  • 1 tsp baking soda
  • 14 tsp salt
  • 14 cup (50g) 70% dark chocolate chips (or dairy-free alternative)
  • 13 cup (75g) butter (or dairy-free alternative) melted
  • 14 cup (65ml) maple syrup (honey or rice malt syrup)
  • 14 cup (65ml) milk, reduced fat (or dairy-free alternative)
METHOD
This method is based on 12 servings
  1. Preheat the oven to 320°F and line a baking sheet with baking paper.

     

  2. Briefly blitz the oats in a food processor, leaving texture and some oats still whole. 

     

  3. Whisk protein powder, baking soda, salt and oats together in a bowl to combine. 

     

  4. Add butter, maple syrup, milk and chocolate chips. Mix to form a cookie dough consistency. (Add more oats if too wet or more milk if too dry. This will vary depending on the type of protein powder used. Some powders are a lot more dense than others depending on the source.) 

     

  5. Once the dough is pliable, wet your hands lightly and roll into 12 balls. 

     

  6. Arrange on baking sheet 1 inch apart. Bake for 8-10 mins until golden. Transfer to a wire rack to cool.

     

    Store in an airtight container for a week or frozen for up to 3 months.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 759
Energy (cals) 181
Protein 10.2g
Fat 8.7g
Sat. Fat 4.8g
Carbs 14.5g
Sugar 5.2g
Fiber 2.3g
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