About the Recipe
Ingredients
Base cookie
4 cups organic, wheat-free rolled oats
2 cups vanilla protein powder
2 tsp bi-carb soda
1/2 tsp salt
1 cup butter (or dairy-free alternative - I love coconut butter or almond butter)l melted
1/2 cup (65ml) maple syrup (honey or rice malt syrup)
1 cup almond milk
1/2 cup water
Toppings:
Jam drops:
1 cup desiccated coconut
1 cup berries
2 tbs chia seeds
2 tbs of coconut sugar (optional)
1/2 cup of water
Choc chips (choose your poison)
Preparation
If making jam drops, prepare jam. Add all ingredients to a pot uncovered and simmer on low-med for 20 mins while you prepare the cookies.
Blend dry base cookie ingredients, until oats are to desired texture (I make it into a flour). Add coconut for jam drops recipe.
Mix wet ingredients and heat for 1min on stove/microwave until combined
Add wet & dry ingredients. Mix. Add more milk/water if too dry (want it a sticky dough consistency).
Roll into balls & place on a baking tray. For jam drops add a hole in the middle & add 1tbs of jam. For choc chip add choc chips/chocolate on top of cookies.
Bake for 20 mins on 160c.
Cool on a rack. Store in an airtight container for 3-4 days (if they last that long), or store in the freezer for 2-3 months. I love to reheat them before eating.