Ingredients

The following ingredients have 4 Servings
  • 1 cup gluten free rolled oats
  • 1/2 cup gluten free oat bran
  • 1/2 cup gluten free graham cracker crumbs (graham crackers broken to mostly fine pieces)
  • 1/2 teaspoon salt
  • 2 teaspoon granulated sweetener of choice (adjust to taste)
  • 1 cup vanilla or neutral tasting protein powder
  • 1 cup nut butter of choice (I used homemade cashew butter)
  • 1/4 cup brown rice syrup
  • 1/4 cup + milk of choice
  • 1/4 cup mini marshmallows*
  • 1/4 cup dairy free chocolate chips

Instruction

  • In a large mixing bowl, combine the rolled oats, oat bran, graham cracker crumbs, protein powder, natvia sweetener and salt. Set aside.
  • In a small bowl, combine the nut butter of choice and brown rice syrup and microwave for 2 minutes, or until melted.
  • Pour the wet mixture into the dry and mix until well combined. Add the milk then slowly incorporate the mini marshmallows, as they will start to melt.
  • Form into palm sized cookies and lay on a baking sheet or plate. Evenly top each cookie with chocolate chips and freeze for an hour or refrigerate for 4 hours/overnight.