Ingredients:
- 1 cup old-fashioned rolled oats (gluten-free)
- 2 cups plant-based protein powder
- 1/3 cup peanuts, unsalted
- 1/4 cup organic peanut butter, unsalted
- 1/4 cup coconut oil, melted
- 4 Medjool dates, pitted
- 3/4 cup + 2 tbsp. warm water
Directions:
1. Line a large baking sheet or a cooling rack with parchment paper and set aside. In a mixing bowl, combine oats, protein powder, and peanuts.
2. In a blender or food processor, blend the peanut butter, coconut oil, dates, and water.
3. Pour into the bowl with dry ingredients and stir until fully combined. (The batter will be thick.)
4. Using a spoon to scoop the dough, roll it into golf size balls and flatten with your hands. Place cookies on the prepared baking sheet. Refrigerate (uncovered) for 1 hour and enjoy!
Storage Instructions: for up to 1 week or freeze for up to 3 months
