PACKED PEANUT OATMEAL COOKIES
SERVES 12 COOKIES
1 tbsp chia seeds or ground chia seeds
1 cups whole wheat flour
1 tsp baking powder
1 1⁄2 cups old-fashioned oats
2 tbsp vanilla protein powder
1⁄2 cup dairy-free butter
1 cup coconut sugar
1⁄2 cup dairy-free cream cheese, softened
1 tsp vanilla extract
1 banana
1 cup peanuts, chopped
NUTRITIONAL VALUES
Calories: 334kcal
Fat: 12.3g (2.7g S.Fat)
Carbs: 43.9g
Protein: 13.7g
Sugar: 4.5g
Sodium: 77mg
METHOD
Preheat the oven to 400°F (200°C, or gas mark 6). Cut parchment paper to fit on a baking sheet. Set aside.
Set aside the chia seeds with 3 tbsp water.
In a large mixing bowl, combine the flour, baking powder, oats, and protein powder. Place aside.
In the bowl of a stand mixer, combine the butter and sugar. For 5 minutes, cream on medium-low speed. Mix in the cream cheese thoroughly. Remove the beater and add the chia seed mixture, vanilla extract, and banana. On medium speed, thoroughly combine all ingredients. Mix in the dry ingredients and peanuts until just combined.
Dollop dollops 2 inches apart on a cookie sheet and flatten with the bottom of a glass to about 1/2-inch thick. Bake for 11 minutes in the oven.
Remove from the oven then put on a wire rack, let it cool.
Set aside the chia seeds with 3 tbsp water.
In a large mixing bowl, combine the flour, baking powder, oats, and protein powder. Place aside.
In the bowl of a stand mixer, combine the butter and sugar. For 5 minutes, cream on medium-low speed. Mix in the cream cheese thoroughly. Remove the beater and add the chia seed mixture, vanilla extract, and banana. On medium speed, thoroughly combine all ingredients. Mix in the dry ingredients and peanuts until just combined.
Dollop dollops 2 inches apart on a cookie sheet and flatten with the bottom of a glass to about 1/2-inch thick. Bake for 11 minutes in the oven.
Remove from the oven then put on a wire rack, let it cool.
