Breakfast Protein Cookies

Written By Zsanett Nagy

INGREDIENTS

  • 1/2 Cup Rolled oats (or any oats)

  • 2 Large ripe bananas

  • 400 g Can of chickpeas (drained & rinsed)

  • 1 Tsp Baking powder (optional)

  • 1 Tsp Vanilla extract

  • 1/2 Cup Natural peanut butter

INSTRUCTIONS 

  • Add all ingredients to a food processor and mix till smooth (1-2 mins)

  • Using 2 spoons, form the mix in to cookies (approx 18) onto a baking sheet, then using a fork (lightly wet it to stop it sticking) gently press the tops to create a crosshatch pattern

  • Bake at 180c for 15mins or until lightly golden

  • Leave on the tray for 5 mins to help them become more firm then place on an airing rack to cool.

Store in an airtight container in the fridge for 5 days or the freezer for 2 months - perfect cool or lightly warmed from the oven

Zsanett Nagy
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