These cookies are a quick and delicious breakfast option for everyone in the family. Equally great to eat as a snack since they have healthy carbs and protein. The coconut on top gives it a nice finishing touch. Store the leftovers in a sealed container in the fridge.
Oat Blueberry & Coconut Cookies
Makes 12 cookies
2 cups old fashioned oats
1 tsp cinnamon
3 x 30 gram scoops (3/4 cup) vanilla whey protein (I used Whey Gourmet Naturelle Vanilla)
1/3 cup stevia baking blend (or your favorite sugar free substitute) *
1/2 cup natural peanut butter
1/2 cup water
1 cup blueberries (fresh or frozen)
1/4 cup unsweetened coconut (for topping)
1-2 packets of stevia
* You can use whatever sweetener you want. If you use honey, agave etc. nutrition will change.
Preheat oven to 350 degrees. In a bowl, mix together oats, stevia baking blend, cinnamon, vanilla, peanut butter & water. Press a small amount of dough into a sprayed muffin tin (about 1/3 the way up). Dough will be sticky. You can use your hands, or if you don’t want to get them sticky, cover your hand in plastic wrap. Top each cookie with the topping. A bit of blueberries, coconut and a sprinkle of stevia. Bake for 12 minutes until just golden and the coconut gets a little toasted.
Nutrition (per cookie): Calories: 165 Fat: 7.8g Carbs: 16.7g Fiber: 4g Sugar: 1.7g Sodium: 3 mg Protein: 10g