1 min read

 

These cookies make a great snack & will keep in an airtight tupperware for 2-3 days & if you want to keep them lower in fat - switch out some of the peanut butter for powdered peanut butter mixed with a little water.

 

Servings - Makes 6 Chunky Cookies (can be made into smaller protein balls for lower calorie servings)

Macros Per Cookie: 175kcal / 10.5g protein / 16g carbs / 7g fat

Ingredients: 

40g vanilla or peanut butter protein powder

80g oats (regular or gluten free) 

75g peanut butter 

50g Golden Syrup 

Frankys Bakery Shortbread Flavour Powder  - This is optional but really helps bring the "cookie" flavour through. 

 

Instructions: 

1. In a food processor/blender grind the oats into a fine flour. 

2. Add Franky's powder, protein powder & syrup. 

3. Melt the peanut butter in the microwave (optional but it helps it stick!), add to the other ingredients & blend. 

4. Blend all ingredients until stuck together.

5. Scoop out using a spoon and press into cookie shapes. 

6. Decorate & Eat! :) 

 

ALLERGEN WARNING - CONTAINS PEANUTS

 

Recipe by Laura at Girl Gains jump over to  her website for delicious recipes and training and nutrition plans

If you make this recipe don't forget to send Laura  a picture on INSTAGRAM


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