Makes 12
Prep time: 15 minutes
Baking time: 25-30 minutes
Ingredients
2 cups rolled oats
2 scoops True Plant Protein in French Vanilla
1/3 cup gluten-free flour
2 tsp cinnamon powder
1/3 cup pumpkin seeds
2/3 cup Medjool dates, chopped
1/2 cup natural peanut butter
¼ cup coconut oil, melted
2/3 cup rice malt syrup
1 tsp vanilla extract
2 tsp flax meal + 1/2 cup water
Method
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Line a large baking tray with baking paper and preheat the oven to 180 degrees Celsius
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In a bowl combine the oats, protein powder, flour, cinnamon, and pumpkin seeds
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In a separate small bowl mix together the water and flax meal then allow it to sit for 2 minutes to absorb, these are your flax “eggs”. Or see this recipe for an alternative
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In another bowl combine the peanut butter, coconut oil, rice malt syrup, and vanilla and whisk until smooth. Add the flax mixture to the bowl and continue to whisk until combined
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Fold the dry mixture into the wet mixture and add the chopped dates at the end then mix so that they are evenly distributed
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Roll the batter into small handful sized balls then place onto the tray and slightly flatten
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Bake for 25-30 minutes or until the tops are golden brown. Allow to cool for 30 minutes before consuming
