Prep time: Easy
I'm off sugar again, which of course means I'm looking for a few more healthy-but-sweet snacks to help me get by. I've made these protein cookies from Kula Mama twice now and really enjoyed them both times. They're not overly sweet—definitely more of a snack than a dessert in most cases—but that's the way I prefer them, anyway! The recipe is very flexible and easy to adapt. I also think it would be delicious with some cocoa powder, but I'm currently out so can't test out that theory!
1/4 cup coconut oil or butter (both are good and give it totally different flavors)
1/2 cup maple syrup or honey
2 eggs
1 t vanilla
1 cup nut butter (I use PB)
1 t baking soda
3 cups oats (for gluten-free cookies use GF oats)
If desired, you can swap out some of the oats for seeds or nuts
1/4 cup chocolate chips (optional—obviously with chocolate chips they're no longer refined sugar-free)
Preheat oven to 350. Melt oil or butter and peanut butter together just until they're softened. Add sweetener, vanilla, and eggs, and mix together. Stir in baking soda. Stir in oats and any additions. Spoon onto sprayed cookie sheet and bake for 10-12 minutes. I've been freezing most of mine—they're good right out of the freezer or after thawing for about half an hour. (I'm sure they'd be good microwaved, too.)
