No Bake Protein Cookies are making their feature on my blog for the very first time! Truth is I always wondered whether protein cookies were actually healthy. And then I made some. The very first thing I noticed was replacing flour with protein. And even though that is an obvious one… (I had my duh! moment.) it still made me go, Oh!! What I loved about this recipe is that I could really add more of whatever I wanted. Pistachios, almonds, nuts or even shredded coconut. Whatever you fancy.
You can control the carbs and sugars that go into your cookies. Just choose the ingredients wisely. Experiment if you have the time. But be prepared for some failures. If you’re short for time, try this already tried and tested recipe for protein cookies. So good.😋
Please share your own versions of this recipe with the hashtag #GNCRecipes. I and the folks at GNC Canada would love to see what you come up with! Hey, maybe they’ll even feature it on their social media accounts!
No-Bake Oat Protein Cookies with GNC Whey Iso Burst
Prep time: 10 mins
Total time: 25 mins
Servings: 6-8 cookies
Calories: 110 per cookie
Ingredients:
- 1/2 Scoop Whey Iso Burst Chocolate
- 1 Cup Natural, Unsalted creamy Peanut Butter
- 1/2 cup Maple Syrup
- 1 Cup Gluten Free rolled oats
- 3 Tablespoons Unsweetened Cocoa powder
Instructions:
- Line a baking sheet with parchment paper and set it aside.
- Add peanut butter and maple syrup in a microwave-safe bowl. Whisk together until well mixed.
- Heat in 20-second increments in the microwave, until the mixture begins to dry and become dough like. (4-7 rounds). Stir after each round.
- Add oats, cocoa powder and the protein scoop to the peanut butter mixture. Mix well until they are thoroughly combined.
- With a 2-tablespoon cookie scoop, scoop the cookie dough onto the baking sheet. Use a fork to flatten the cookies.
- Put the cookies in the freezer for 15-20 mins. The cookies will become softer when left at room temperature.
- Store leftovers in the fridge up to 3-5 days is recommended!
