06 Mar Peanut Butter Protein Breakfast Cookies
1 and 1/2 cup organic rolled oats
1/2 cup coconut flakes
2 tbsp chia seeds
2 tbsp flaxseeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup dried goji berries or dried cranberries
1 tsp cinnamon
1 tsp pure vanilla extract
1 scoop of organic vanilla protein powder
1 tbsp LSC powder (linseed, sunflower and chia seed)
2 tbsp Forty Thieves Peanut Butter
1/3 cup natural greek yoghurt
2 tbsp melted organic extra virgin coconut oil
Pre-heat the oven to 165C.
In a bowl add the banana and mash. Add yoghurt, Forty Thieves Peanut Butter and vanilla extract and combine.
Add all the remaining ingredients and mix until fully combined and the mixture is fairly sticky.
On a lined baking tray add a large spoonful of the mixture and create a cookie shape. I like to use a circular cookie mould which helps keep the mixture together and creates an even cookie shape. If you use a mould, add a spoonful of the mixture to the mould and press down, then carefully remove the mould.
Place in the oven and bake for 10 minutes.
Once baked, remove from the oven and place on a cooling rack.