Makes approximately 6-8 cookies
1.5 cups rolled oats
1 scoop True Protein Vegan 85 French Vanilla
1/2 cup gluten-free flour
1/2 tsp salt
1/2 cup desiccated coconut
1 flax egg
1/2 cup coconut oil
2 tbs maple syrup
3 tbs coconut milk (more if dry)
1/2 cup chopped dates/choc chips
Preheat oven to 220 degrees Celsius.
Place all dry ingredients into a mixing bowl and stir gently.
Add the flax egg, coconut oil, maple syrup and coconut milk and stir until combined.
Take a rough cookie dough size of mixture and form a ball on grease-proof paper lined baking tray. Now press the balls down to smoothen the surface
Bake for 10-15 minutes or until golden brown