Breakfast Protein Cookies
Ingredients
- 1/2 Cup Rolled oats (or any oats)
- 2 Large ripe bananas (we only had frozen but I left them to soften for 10mins first)
- 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.
Notes
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