Protein Oat Cookies

INGREDIENTS

1 cup gluten-free rolled oats

½ cup gluten-free flour blend (made specifically for baking)

¼ cup protein powder (flavor of your choice)

¼ cup almond butter (or any nut butter)

¼ cup honey or maple syrup

¼ cup unsweetened applesauce

½ teaspoon vanilla extract

½ teaspoon cinnamon (optional)

¼ teaspoon baking soda

Pinch of salt

METHOD

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

2. In a large mixing bowl, combine the gluten-free rolled oats, gluten-free flour blend, protein powder, baking soda, salt, and cinnamon (if using). Stir well to ensure even distribution of the ingredients.

3. In a separate microwave-safe bowl, combine the almond butter and honey (or maple syrup). Microwave the mixture for about 20-30 seconds until it becomes slightly melted and easier to mix. Stir until well combined.

4. Add the almond butter and honey mixture, unsweetened applesauce, and vanilla extract to the dry ingredients. Stir until all the ingredients are thoroughly combined and form a dough-like consistency.

5. Take tablespoon-sized portions of the dough and roll them into balls. Place the balls onto the prepared baking sheet and flatten them slightly with the palm of your hand.

6. Bake the biscuits in the preheated oven for approximately 12-15 minutes or until they turn golden brown around the edges.

7. Once baked, remove the biscuits from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely before serving.