Ingredients
- 1 Cup rolled oats (or oatmeal granola)*
- 3/4 Cup desiccated coconut
- 1 Cup buckwheat flour or oatmeal flour
- 1 Serving Nuzest Clean Lean Vanilla Protein
- 2 tbsp maple syrup
- 1/2 Cup coconut sugar
- 1/2 Cup melted coconut oil
- 1/2 tsp baking soda
- 4 tbsp hot water
Preheat the oven to 180C whilst you prepare your cookie batter.
In a large mixing bowl add your dry ingredients apart from the baking soda. In a separate bowl, add the baking soda to your hot water for it to dissolve.
To the dry ingredients, add the coconut oil, maple syrup, mixing with a spatula, finally add your dissolved baking soda mixture to the dough and mix until a dough consistency.
If the mixture feels dry, just add 1/2 tbsp hot water. Use a small ice-cream scoop to measure your cookie dough. Roll into balls and flatten them out using the bottom of a glass. Allow to bake for 12-14min depending on the oven and thickness of the cookies. Allow to cool before serving.
Notes:
*If you are using oatmeal granola, make sure it is a finer texture and not chunky. If the granola is chunky and clustered, add it to the food processor and blend for a few seconds until it becomes finer in texture.
