No Bake Antioxidant Chocolate Protein Cookies
ORGANIC ROLLED OATS
This grain contains a specific type of antioxidant known as avenanthramides which boost the production of nitric oxide which, in turn, helps to lower and stabilize blood pressure. These provide anti-inflammatory benefits and may improve circulation.
Improved Heart Health: One of the main fats in peanut butter is oleic acid. When substituted for other fats in your diet, oleic acid is shown to help maintain good cholesterol, blood sugar, and blood pressure.
UNSWEETENED ALMOND MILK
Unsweetened almond milk contains up to 80% fewer calories than regular dairy milk. Using it as a replacement for cow's milk could be an effective weight loss strategy.
Bananas are a healthy source of fiber, potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients.
One tablespoon of maple syrup contains approximately 33% of your daily value of manganese, which is essential for healthy bones.
Sweet, warm, rich aroma of vanilla extract not only soothes the palate, it also calms the mind; and vanilla extract also restores skin.
Since sodium plays a vital role in fluid balance, not getting enough of it can lead to dehydration, especially during high-intensity exercise.
2 cups old fashioned Rolled Oats
1 Scoop Chocolate Antioxidant Vegan Protein Powder
1/2 cup creamy natural Peanut butter ,look for one that's thin/drippy
1/2 cup Almond Milk
1 mashed Banana, or 1/4 cup Maple Syrup
2 Tbsp Cocoa Powder
1/2 tsp Vanilla
1/8 tsp Sea Salt
Combine oats and protein powder in a medium sized mixing bowl. Stir until there's a nice dusting of protein powder over all the oats.
Place almond milk, peanut butter, banana or maple syrup, cocoa powder and sea salt in a saucepan and cook over medium-low heat, stirring often until cocoa powder is completely dissolved and the sauce has thickened. Take the pan off the heat and stir in vanilla.
Pour peanut butter chocolate mixture over oats/protein powder and mix until all pieces of the oatmeal are covered.
Place batter in the fridge for 10 minutes to let the batter set up – this step is optional, but the cookies will be cool and much easier to shape if you do it.
Drop chilled dough by spoonfuls on a baking sheet lined with parchment paper, using hands to work cookies into desired shape – I made these into little round cookies.
At this point they're ready to enjoy or you can place them in the fridge if you're serving them later. Store any leftover cookies in the refrigerator for 1 week or in the freezer for longer storage.