Ingredients
Directions
- 1
Preheat oven to 175 degrees celsius and line a baking tray.
- 2
In a bowl, whisk together peanut butter, rice malt syrup and oil.
- 3
Add in oats, mixed nuts, protein powder, baking soda and chopped dates.
- 4
Stir well until a sticky mixture has formed (you may need to add more oil if mixture is too dry)
- 5
Roll 1 tbsp of the oat mix into a ball and then press down gently onto the tray. Repeat until all mixture is used.
- 6
Bake in the oven for 15 minutes, or until golden. Remove from the oven and allow to harden and fully cool.
- 7
Once cooled, melt dark chocolate and then dollop 1 tsp on top of each cookie.
- 8
Place in the fridge for the chocolate to set slightly and then enjoy!
Notes
Best served warm ~ reheat in the microwave for 30sec before consumption!
