Busy lifestyle? These breakfast cookies are excellent for people on the go, you can make them inl arge batches and store them for the week. These breakfast cookies are packed with fibre from the oats and protein from the peanut butter and peanut butter power. This recipe makes 14 cookies.
This dish contains the following allergens: Peanuts
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200g
gluten-free oats
100g
gluten-free oats
2
large eggs
200ml
sugar-free maple flavoured syrup
60g
peanut powder (or any protein powder of choice)
2 tsp
cinnamon
7oz
gluten-free oats
3.5oz
gluten-free oats
2
large eggs
7fl. oz
sugar-free maple flavoured syrup
2.1oz
peanut powder (or any protein powder of choice)
2 tsp
cinnamon
Utensils
Step 1
Begin by pre-heating the oven to 180c degrees.
Step 2
Using the bowl of your Ninja Kitchen with the dough blade, add all of the ingredients directly in the bowl and select low for 60 seconds to allow the dry and wet ingredients to thoroughly combine together.
Step 3
Roll the cookie dough into balls, place them on a baking tray lined with greaseproof paper and press them down with a fork to flatten them down.
Step 4
Place in the oven and bake for approximately 12-15 minutes.
Step 5
Store the breakfast cookies in an airtight container and enjoy.
60g
peanut powder (or any protein powder of choice)
2 tsp
cinnamon
7oz
gluten-free oats
3.5oz
gluten-free oats
2
large eggs
7fl. oz
sugar-free maple flavoured syrup
2.1oz
peanut powder (or any protein powder of choice)
2 tsp
cinnamon
Step 2 of 5
Using the bowl of your Ninja Kitchen with the dough blade, add all of the ingredients directly in the bowl and select low for 60 seconds to allow the dry and wet ingredients to thoroughly combine together.
200g
gluten-free oats
100g
gluten-free oats
2
large eggs
200ml
sugar-free maple flavoured syrup
60g
peanut powder (or any protein powder of choice)
2 tsp
cinnamon
7oz
gluten-free oats
3.5oz
gluten-free oats
2
large eggs
7fl. oz
sugar-free maple flavoured syrup
2.1oz
peanut powder (or any protein powder of choice)
2 tsp
cinnamon
Step 3 of 5
Roll the cookie dough into balls, place them on a baking tray lined with greaseproof paper and press them down with a fork to flatten them down.
200g
gluten-free oats
100g
gluten-free oats
2
large eggs
200ml
sugar-free maple flavoured syrup
60g
peanut powder (or any protein powder of choice)
2 tsp
cinnamon
7oz
gluten-free oats
3.5oz
gluten-free oats
2
large eggs
7fl. oz
sugar-free maple flavoured syrup
2.1oz
peanut powder (or any protein powder of choice)
2 tsp
cinnamon
Step 4 of 5
Place in the oven and bake for approximately 12-15 minutes.
200g
gluten-free oats
100g
gluten-free oats
2
large eggs
200ml
sugar-free maple flavoured syrup
60g
peanut powder (or any protein powder of choice)
2 tsp
cinnamon
7oz
gluten-free oats
3.5oz
gluten-free oats
2
large eggs
7fl. oz
sugar-free maple flavoured syrup
2.1oz
peanut powder (or any protein powder of choice)
2 tsp
cinnamon
Step 5 of 5
Store the breakfast cookies in an airtight container and enjoy.
200g
gluten-free oats
100g
gluten-free oats
2
large eggs
200ml
sugar-free maple flavoured syrup
60g
peanut powder (or any protein powder of choice)
2 tsp
cinnamon
7oz
gluten-free oats
3.5oz
gluten-free oats
2
large eggs
7fl. oz
sugar-free maple flavoured syrup
2.1oz
peanut powder (or any protein powder of choice)
