The answer is no. No to ingredients you don’t recognize, no to baking and no to saving these cookies for dessert. Packed with protein and mixed with whole grain oats, you could easily savor a couple of these for breakfast or a pre-workout snack. Since the recipe makes a couple dozen, you may be inclined to offer a few to friends, co-workers and anyone living under your roof and within sniffing range of the kitchen. After all, it only takes a moment of melted butter and sugar wafting through the air for taste buds to scream “yes, yes, yes!”
Ingredients
2 cup rolled oats
1 cup peanut butter
4 scoops NLA for Her Chocolate Éclair Protein Powder
2 Tbsp. cacao powder
2 Tbsp. coconut sugar
1 ½ cups almond milk
½ Tbsp. ghee
1 tsp. vanilla flavoring
Directions
- In a medium saucepan over medium heat, combine sugar, almond milk, ghee and vanilla. Bring to a boil.
- Reduce heat and add remaining ingredients, stirring until well-combined.
- Allow mixture to cool just slightly, so you can roll into balls. As you’re forming cookie balls, place them on parchment paper. Makes about 2 dozen tablespoon-size cookies.
- Freeze to set…or, devour instantly – your choice!