Ingredients
The following ingredients have 1 Servings
- 1/4 cup gluten free oat bran
- 1/4 cup gluten free oat flour (gluten free rolled oats ground to a flour)
- 1 scoop vanilla flavoured protein powder*
- 1-2 tablespoon sweetener of choice**
- 2 tablespoon mild tasting nut butter of choice (I used cashew butter and coconut butter)
- pinch sea salt
- 1/4 teaspoon vanilla essence/extract
- 1/4-1/2 cup dairy free milk of choice (I used unsweetened vanilla almond milk***)
- Sprinkles (optional)
Instruction
- Line a large plate with baking paper and set aside.
- In a large mixing bowl, combine the oat bran, oat flour, protein powder, sea salt and mix well. Add the nut butter of choice and mix through until the batter is very crumbly.
- Add the vanilla extract/essence and using a tablespoon, add the milk of choice until a very thick batter is formed. Stir through sprinkles and form into three to four large balls and place on the lined plate. Press firmly into a cookie shape and top with extra sprinkles.
- Eat immediately or for a firmer cookie (and ones which can be portable and left at room temperature), refrigerate or freeze for at least 30 minutes.
