Protein Oatmeal Cookie Energy Bites Food

NO-BAKE PROTEIN ENERGY BITES

Steps:

• Place the protein powder, oats, peanut butter, and honey in a large bowl.
• Add 2 tablespoons of water and stir until a stiff dough forms. If the mixture is too dry, add the additional water, 1 teaspoon at a time, until desired consistency is reached.
• Stir in the chocolate chips.
• Take tablespoons sized pieces of dough and roll into balls. Place on a sheet pan lined with parchment.
• Roll the remaining dough into balls.
• Chill for at least 30 minutes, then serve. Store in the refrigerator

OATMEAL PEANUT BUTTER COOKIE ENERGY BITES WITH CHIA + CACAO NIBS

Steps:

• In a large bowl, stir together oats, chia seeds and cacao nibs. Set aside.
• Add dates and water to the bowl of a food processor and process a few times until dates begin to break down a bit and form a paste. Next add in maple syrup, vanilla and peanut butter; process again until it begins to look like a wet cookie dough and ingredients are well combined.
• Add wet ingredients to dry ingredients and mix with a wooden spoon. I like to use my hands because it's much easier to get everything mixed well. I know it's a little messy, so my advice is to coat your hands with a small amount of coconut oil so that the dough doesn't stick.
• Once the ingredients are well combined, form into 1 inch balls. Store in an airtight container in the fridge. Balls will last for 5-7 days or can be frozen for up to a month.

PROTEIN OATMEAL COOKIE ENERGY BITES

Steps:

• Place the nuts in a blend and blend until smooth, stopping if it gets too hot.
• Place everything in a large bowl and stir to combine.
• Roll into balls and place in a storage container in the fridge for snacking.

HIGH-PROTEIN OATMEAL RAISIN COOKIES

Steps:

• Prepare chia gel in advance by swishing chia seeds with 1/2 cup water and allowing to sit in a covered Mason jar for a minimum of 15 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Grease 2 large cookie sheets, or line with parchment paper.
• Beat butter with an electric mixer in a large bowl until creamy. Add brown sugar and stevia and beat until fluffy, 2 to 5 minutes. Beat in chia gel, egg, 3 tablespoons water, ground flax, and vanilla extract.
• Stir whole wheat flour, almond flour, protein powder, baking soda, cinnamon, nutmeg, and cardamom together in a separate bowl. Set mixer on low speed and mix dry mixture into the wet ingredients. Stir in oats, raisins, and walnuts.
• Spoon out dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between cookies.
• Bake in the preheated oven until cookie edges brown, about 15 minutes. Centers will be soft, but they'll firm up as the cookies cool. Cool on a wire rack.