This healthier version of a peanut butter cookie. makes for a great snack for athletes and non-athletes alike!
|1/2 cup||white flour (all purpose)||65 g|
|1 1/2 cup||rolled oats, ground||150 g|
|1/2 cup||peanut butter, natural||140 g|
|2 servings||Egg Replacer|
|1/2 cup||maple syrup||125 mL|
|1 tsp||vanilla extract||5 mL|
|2 tbsp||coconut oil||30 mL|
|1/4 cup||soy yogurt||65 g|
|1/2 cup||bittersweet chocolate chips||125 mL|
|1/4 cup||walnuts, chopped||26 g|
|1/8 tsp||salt||0.4 g|
- Preheat the oven to 175ºC/350º. Line one or two baking sheets with parchment paper. Depending on the required amount, you may have to bake in batches. Prepare the Egg Replacer, then set aside.
- Put the rolled oats in a food processor. Pulse until oat flour is formed.
- In a large bowl, combine all the ingredients, including the oat flour. Form about 10 cookies per baking sheets then place them on the baking sheet. Lightly press down on the cookies to flatten them a little bit.
- Bake in the middle of the oven until the cookies turn light brown around the edges, about 15 min. Let the cookies stand 2 min on the sheet, then transfer them to a rack, using a spatula. Let cool down 30 min before serving.
Nutrition Facts Table
per 1 serving (60g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||1||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||½||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Copper, Fibre, Folacin, Iron, Omega-3, Phosphorus, Potassium, Selenium, Vitamin B6, Vitamin E, Zinc
- Good source of :
- Magnesium, Niacin, Vitamin B1, Vitamin B2
- Excellent source of :
|Meat and Alternatives||½|