A deliciously zesty biscuit recipe that is simple to make and free from gluten, refined sugars and any oil or butter. It is a perfect treat to start your day. You can veganise this recipe by swapping the egg to a chia egg and add a vegan protein. The white chocolate drizzle is optional.
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
100g
gluten-free oats
Zest of 1
lemon
55g
vanilla protein powder (or flavour of choice)
60g
stevia
10g
poppy seeds
2
eggs (beaten)
white chocolate (optional)
3.5oz
gluten-free oats
Zest of 1
lemon
1.93oz
vanilla protein powder (or flavour of choice)
2.1oz
stevia
0.35oz
poppy seeds
2
eggs (beaten)
white chocolate (optional)
Utensils
Step 1
Using the bowl of your Ninja Kitchen System and the plastic dough blade, add the oats along with vanilla protein powder, stevia and poppy seeds and select low for 15-20 seconds to mix the dry ingredients together.
Step 2
Add the beaten eggs and zest and select low for approximately 45 seconds to mix the dry and wet ingredients together to form a cookie dough.
Step 3
Use an ice-cream scoop, scoop the cookies over a tray lined with greaseproof paper and flatten the cookies with the back of a spoon.
Step 4
Preheat your Ninja Mini Flip oven to 170 degrees (if you are using a regular oven, pre-heat at the beginning), place in the oven and bake for approximately 6 minutes.
Step 5
Allow the cookies to cool for approximately 5 minutes, then transfer them to a drying rack.
Step 6
Melt desired white chocolate over hot water and drizzle over the cold cookies.
Using the bowl of your Ninja Kitchen System and the plastic dough blade, add the oats along with vanilla protein powder, stevia and poppy seeds and select low for 15-20 seconds to mix the dry ingredients together.
100g
gluten-free oats
Zest of 1
lemon
55g
vanilla protein powder (or flavour of choice)
60g
stevia
10g
poppy seeds
2
eggs (beaten)
white chocolate (optional)
3.5oz
gluten-free oats
Zest of 1
lemon
1.93oz
vanilla protein powder (or flavour of choice)
2.1oz
stevia
0.35oz
poppy seeds
2
eggs (beaten)
white chocolate (optional)
Step 2 of 6
Add the beaten eggs and zest and select low for approximately 45 seconds to mix the dry and wet ingredients together to form a cookie dough.
100g
gluten-free oats
Zest of 1
lemon
55g
vanilla protein powder (or flavour of choice)
60g
stevia
10g
poppy seeds
2
eggs (beaten)
white chocolate (optional)
3.5oz
gluten-free oats
Zest of 1
lemon
1.93oz
vanilla protein powder (or flavour of choice)
2.1oz
stevia
0.35oz
poppy seeds
2
eggs (beaten)
white chocolate (optional)
Step 3 of 6
Use an ice-cream scoop, scoop the cookies over a tray lined with greaseproof paper and flatten the cookies with the back of a spoon.
100g
gluten-free oats
Zest of 1
lemon
55g
vanilla protein powder (or flavour of choice)
60g
stevia
10g
poppy seeds
2
eggs (beaten)
white chocolate (optional)
3.5oz
gluten-free oats
Zest of 1
lemon
1.93oz
vanilla protein powder (or flavour of choice)
2.1oz
stevia
0.35oz
poppy seeds
2
eggs (beaten)
white chocolate (optional)
Step 4 of 6
Preheat your Ninja Mini Flip oven to 170 degrees (if you are using a regular oven, pre-heat at the beginning), place in the oven and bake for approximately 6 minutes.
100g
gluten-free oats
Zest of 1
lemon
55g
vanilla protein powder (or flavour of choice)
60g
stevia
10g
poppy seeds
2
eggs (beaten)
white chocolate (optional)
3.5oz
gluten-free oats
Zest of 1
lemon
1.93oz
vanilla protein powder (or flavour of choice)
2.1oz
stevia
0.35oz
poppy seeds
2
eggs (beaten)
white chocolate (optional)
Step 5 of 6
Allow the cookies to cool for approximately 5 minutes, then transfer them to a drying rack.
100g
gluten-free oats
Zest of 1
lemon
55g
vanilla protein powder (or flavour of choice)
60g
stevia
10g
poppy seeds
2
eggs (beaten)
white chocolate (optional)
3.5oz
gluten-free oats
Zest of 1
lemon
1.93oz
vanilla protein powder (or flavour of choice)
2.1oz
stevia
0.35oz
poppy seeds
2
eggs (beaten)
white chocolate (optional)
Step 6 of 6
Melt desired white chocolate over hot water and drizzle over the cold cookies.
100g
gluten-free oats
Zest of 1
lemon
55g
vanilla protein powder (or flavour of choice)
60g
stevia
10g
poppy seeds
2
eggs (beaten)
white chocolate (optional)
3.5oz
gluten-free oats
Zest of 1
lemon
1.93oz
vanilla protein powder (or flavour of choice)
