Peanut Butter Oatmeal Breakfast Cookie

8 stk, 4 pers.


1 tablespoon refined coconut oil
1/2 cup (129g) creamy, no-salt peanut butter
1/2 cup (125ml) maple syrup
1 large egg white
1/2 teaspoon vanilla
1/2 cup (65g) whole-wheat pastry flour (prøv hvid hvede)
1 cup (155g) havregryn
1/4 cup (20g) protein powder
1/4 teaspoon baking soda

Directions

Preheat oven to 375ºF (190ºC). Coat a cookie sheet with nonstick spray and reserve. In a large bowl, stir coconut oil, peanut butter, maple syrup, egg white and vanilla. In a small bowl, mix flour, oats, protein powder and baking soda. Stir the flour mixture into the wet mixture until well combined.

Scoop by 2-tablespoon sized portions and roll to form balls before placing on a prepared sheet pan leaving 3 inches between them. Wet your palm under running water and use it to flatten the cookies to about 1/2–3/4 inches thick.

Bake for 6 minutes on the bottom rack, then move to the top rack for 6 minutes. The tops will be golden brown, but slightly soft when pushed in the center. Cool on the pan for 5 minutes, then transfer to racks to cool completely. Store the cookies in an airtight container or zip-top bag for up to a week or freeze for 2 months.

Nutrition (per 2 stk): Calories: 230; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 1mg; Sodium: 83mg; Carbohydrate: 28g; Dietary Fiber: 3g; Sugar: 14g; Protein: 7g