1 and 3/4 cups oat flour (rolled oats, not cooked, pulsed in food processor)
1/4 cup protein powder of choice (see above for what I use)
1/2 cup creamy almond butter (or any nut butter)
1/4 cup coconut sugar (omit if you’d like a lower sugar cookie)
1/4 cup REBBL Dark Chocolate Protein or Vanilla Spiice
3 tablespoons coconut oil
2 teaspoons vanilla extract
1 and 1/2 teaspoon baking powder
1/2 cup chocolate chunks
Preheat oven to 350F. Line a cookie sheet with parchment paper.
In a food processor (or by hand) combine all the ingredients for the cookies (except the chocolate chunks) and blend until smooth. Then stir in the chocolate chinks by hand.
Use a small ice-cream scoop and scoop batter onto the cookie tray, forming the cookies. It should make 9 cookies. Sprinkle with sea salt flakes (optional).
Bake on 350F for 12 minutes or until golden brown.
Instructions
Preheat oven to 350 degrees and line a cookie sheet with parchment paper
In a food processor, combine all the ingredients for the cookies except the chocolate chunks and blend until smooth
Add chocolate chunks and pulse a couple times to mix
Using a spoon or by hand, scoop batter onto the cookie tray and form into cookies
Bake for 12-15 minutes or until ready
*Store in airtight container for 5 days on counter or in the fridge. You can also freeze for a month or two
**If you do not have REBBL, please use another milk
***If you do not have protein powder, add more flour but not sure on the amount as it varies