Ingredients

The following ingredients have 20 Servings
  • 2 cups old fashioned rolled oats
  • 1 scoop (21 grams) vanilla or chocolate protein powder
  • ½ cup creamy natural peanut butter (look for one that's thin/drippy)
  • ½ cup almond milk
  • 1 mashed banana (or 1/4 cup maple syrup)
  • 2 Tablespoons cocoa powder
  • ½ teaspoon vanilla
  • ⅛ teaspoon sea salt

Instruction

  • Combine oats and protein powder in a medium sized mixing bowl. Stir until there's a nice dusting of protein powder over all the oats.
  • Place almond milk, peanut butter, banana or maple syrup, cocoa powder and sea salt in a saucepan and cook over medium-low heat, stirring often until cocoa powder is completely dissolved and the sauce has thickened. Take the pan off the heat and stir in vanilla.
  • Pour peanut butter chocolate mixture over oats/protein powder and mix until all pieces of the oatmeal are covered.
  • Place batter in the fridge for 10 minutes to let the batter set up – this step is optional, but the cookies will be cool and much easier to shape if you do it.
  • Drop chilled dough by spoonfuls on a baking sheet lined with parchment paper, using hands to work cookies into desired shape – I made these into little round cookies.
  • At this point they're ready to enjoy or you can place them in the fridge if you're serving them later. Store any leftover cookies in the refrigerator for 1 week or in the freezer for longer storage.