ingredients
300 g rolled oats
150 g pea protein powder vanilla
7.50 g cinnamon (3 tsp)
2 banana, mashed
60 g greek yoghurt (1/4 cup) full fat
40 g peanut butter
260 ml water
70 g honey
1 egg
10 g vanilla extract (2 tsp)
3 g sea salt (1/2 tsp)
80 dark chocolate chips
Method:
Preheat oven to 170°c and line a baking sheet with parchment paper.
In a large bowl, whisk together dry ingredients (including chocolate, if using).
In a separate bowl, whisk together wet ingredients.
Add the wet mixture to the dry and stir until combined. Stir in chocolate chips if using.
Divide into 12 equal portions and push into a cookie shape. Place these on the lined baking tray.
Bake for 10 minutes at 170°c, then turn down the oven to 150°c and bake for a further 15 minutes before turning the oven off.
Leave the cookies in the oven for a further 2 hours with the door shut before removing them from the oven.
Will keep for up to 5 days in an air-tight container (or I like to keep mine in freezer).
Enjoy!!!
Tip: Swap out greek yoghurt with coconut yoghurt if avoiding dairy.
