Servings 12

Ingredients:
3 cups gluten free oat flour (rolled oats ground into a flour)
2 standard scoops vanilla protein powder
1/2 tsp sea salt
1/2 cup + 2 Tbsp nut butter of choice
3/4 cup honey
1/4-1/2 cup coconut milk
1/3 cup combined Chocolate chunks and Dried Raspberries and/or Cranberries

Directions:

Line a large baking tray with baking paper and set aside.

In a large mixing bowl, combine the oat flour, vanilla protein powder, and sea salt and mix well.

In a microwave safe bowl, add the nut butter of choice and honey and heat until melted and mix to incorporate.

Add the liquid mixture to the dry mixture and stir until fully combined – Mixture should be crumbly.

Slowly add coconut milk, one tablespoon at a time, until a thick dough is formed. Then stir in the chocolate chunks, dried raspberries and/or cranberries.

Using your hands, form small balls and press down to a cookie shape on the baking tray. Using a fork, press down on it twice and refrigerate for at least 30 minutes before consuming.

You can also freeze these to store for longer!

(Nutritional information may vary depending on exact nut butter used and the ratio of chocolate and dried fruit in your 1/2 cup. Also the amount and type of coconut milk may change things up. I recommend the Light Coconut Milk from Trader Joes!)