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Ingredients
3 cups gluten free oat flour (rolled oats ground into a 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 nut butter of choice (I used peanut butter)
3/4 cup brown rice syrup (can sub for honey if not strict vegan)
1/4-1/2 cup unsweetened almond milk*
White chocolate chunks (make homemade version listed earlier if strictly vegan)
Dried Raspberries and cranberries
Total time: 10 minutes Serves: 6
How to Make It
Step 1
Line a large baking tray with baking paper and set aside.
Step 2
In a large mixing bowl, combine the oat flour, vanilla protein powder, sweetener of choice and sea salt and mix well.
Step 3
In a microwave safe bowl, add the nut butter of choice and brown rice syrup and heat until melted and mix to incorporate.
Step 4
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 white chocolate chunks, dried raspberries and cranberries until fully incorporated.
Step 5
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.
Notes
Depending on the protein powder and/or if you use all oat flour, you need to adjust your liquid mixture.
These can be stored at room temperature. If refrigerated, thaw very slightly.
The granulated sweetener of choice is optional- For a sweetener cookie, add 1-2 tablespoons. I prefer a more 'bland' cookie dough to bring out the flavours from the raspberries, cranberries and white chocolate chunks.