Not only are these protein-packed cookies easy to make, they use better-for-you ingredients like peanut butter and wholegrains - a delicious combo everyone will love!
Makes roughly 10-12 cookies
1/3 cup rolled oats
1 cup smooth peanut butter
¾ cup coconut sugar or desired sweetener
1 large egg, beaten
½ tsp ground cinnamon
1 tsp baking soda
½ cup dark chocolate chips (optional)
1. Preheat oven to 180 °C. Line a tray with baking paper. Set aside.
2. In a bowl, mix the peanut butter, coconut sugar and oats until combined. Fold in the egg, cinnamon, baking soda until combined. Fold in the choc-chips (if using). Cover and chill the cookie dough for 20 minutes in the fridge.
3. Scoop one heap tablespoon of cookie dough onto prepared baking sheet. Gently press down to flatten. Bake for 10-12 minutes. Makes roughly 10-12 cookies.
4. Once cooked, allow the cookies to completely cool before serving.
Cookies stay fresh stored covered at room temperature for up to 4 days.