1. Chocolate Peanut Butter No Bake Oatmeal Cookies
92
4g
3g
7g
Above Values are Per Serving
In a food processor, blend:
1 scoop Prograde chocolate protein powder
1 cup almonds (raw, unsalted, natural
1/2 tbsp. cocoa powder
2 tbsp. peanut butter-natural (with oil, not dry)
2 tbsp. water
Chop until all is small and uniform, and it develops into a dough vs. a powdery
meal. If it's dry, add more peanut butter (the oil particularly), or water 1/2 a
tbsp. at a time till desired consistency.
Dump cookie "dough" onto a piece of wax paper, make a tight log, and wrap
tightly, both sides first, then roll tightly and put in the freezer. When very well
chilled (about 1 hour), take out and slice into 1/2 inch cookies. Store these in
the refrigerator in a single layer in a well-sealed ziplock baggie. Or, keep these
in the freezer, and take them out one at a time. They won't be hard and frozen,
they stay soft because of the oil in the peanut butter, and the