Ingredients

The following ingredients have 4 Servings
  • 2 cups gluten free oat bran (Can sub for gluten free oats or quick oats)
  • Pinch sea salt
  • Pinch cinnamon
  • 1/2 cup smooth nut butter of choice (I used cashew butter)
  • 1/4 cup pure maple syrup (can sub for brown rice syrup or honey)
  • 1/4 cup dairy free milk of choice*
  • 2-3 tablespoon coconut butter (melted)
  • 1 tablespoon granulated sweetener of choice
  • Dairy free milk to thin out
  • cinnamon for dusting
  • 1-2 scoops of vanilla or cinnamon protein powder
  • Dairy free milk to thin out
  • Cinnamon for dusting

Instruction

  • Preheat the oven to 350 degrees and line a large baking tray with baking paper and set aside.
  • In a large mixing bowl, combine the oat bran, sea salt, cinnamon, nut butter and maple syrup and mix well. Add dairy free milk one tablespoon at a time until a thick batter is formed.
  • Using your hands or a cookie scoop, form into balls and set on the lined baking tray. Press each ball into a cookie shape and top with extra cinnamon. Bake for 12 minutes, or until slightly firm on the edges and remove. Allow to cool completely before glazing.
  • Prepare your cinnamon bun glaze by whisking all ingredients in a small bowl. Top the cookies with desired amount.