Ingredients

25g PB2 (powdered peanut butter)
¼ cup coconut oil, melted
¼ cup honey, warmed
1 cup old-fashioned oats
1 cup quick oats
1 ripe banana, mashed
½ cup dried fruit (I used cranberries)
½ cup seeds (I used sunflower & pepita seeds)
½ cup nuts (I used cashew pieces)
¼ cup ground flax
1 teaspoon ground cinnamon

Method

  1. Preheat oven to 325F
  2. Combine PB2, coconut oil and honey in a large mixing bowl and stir together until smooth
  3. Pour all other ingredients into the mix and stir until combined and evenly coated
  4. Using a spoon, scoop mixture into muffin baking trays or baking trays lined with parchment paper, I use the muffin trays so that the cookies are all evenly round- do not make them too big!
  5. Bake for approximately  15 minutes  and until edges are lightly browned
  6. Allow  cookies to cool on a baking sheet before moving to an air-tight storage container

Suggestions

  1. Preheat oven to 325F
  2. Combine PB2, coconut oil and honey in a large mixing bowl and stir together until smooth
  3. Pour all other ingredients into the mix and stir until combined and evenly coated
  4. Using a spoon, scoop mixture into muffin baking trays or baking trays lined with parchment paper, I use the muffin trays so that the cookies are all evenly round- do not make them too big!
  5. Bake for approximately  15 minutes  and until edges are lightly browned
  6. Allow  cookies to cool on a baking sheet before moving to an air-tight storage container
Calories200
Carbs20
Fat10
Protein5
Serving1
QuantityMakes 12

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