Oaty Peanut Butter and Protein Fridge Cookies
You can make these using oats or for a Coeliac-friendly version use quinoa flakes (adding 1/4 cup extra). Use raw honey or rice malt syrup for a fructose-friendly version. Make sure to stir your natural peanut butter well before measuring as with 100% nut butters, sometimes the runnier part with all the oils sits on top. If the mixture is too soft - it will harden in the fridge, add a little extra oats / quinoa flakes. For a dairy-free version sub butter for extra coconut oil. It should be like pay-doh, not crumbly. That's it, simple.
Servings: 16 balls
Ingredients
- 1.5 cups rolled oats see note above for a Coeliac-friendly version
- 25 g coconut oil
- 20 g butter see note above for dairy-free version
- 80 g all-natural 100% peanut butter
- 1 tablespoon bee pollen
- 45 g honey or rice malt syrup
- 1/2 teaspoon vanilla powder
- 2 tablespoons protein powder of your choice
Instructions
- Place all ingredients in a small bowl of a food processor and process until the mixture resembles play-doh in consistency.
- Scoop up about a tablespoon of the mixture and roll into a ball. Repeat with remaining mixture.
- Enjoy soft, or chill in the freezer for 30 minutes before trabsfering to the fridge. Store in an airtight container in the fridge for up to 5 days or freezer for 6 months (ha, if you can last that long).
Notes
Options: gluten-free, dairy-free, vegan, fructose-friendly.
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