These were inspired by a sugar-laden classic recipe that had rolled oats. I cut the sugar way back, cut the fat in half, and substituted carob for the cocoa powder for even less fat, no caffeine or tannin, and more fiber. These cookies still have full flavor, though, and are a great treat! I've also used whole millet here instead of oats for a crunchy, high protein change. Millet is actually a plant-based source of complete protein, is very easily digestible, and its high in iron and other essential nutrients. You can use oats if you want, but the millet is where the crunch comes from!
1 1/2 cup date sugar
1/4 tsp stevia
1 tsp vanilla
1/4 cup coconut oil
1/2 cup dairy free milk
1/4 cup carob powder
1 cup peanut butter (any other nut or seed butter could be used here if you have peanut allergies)
1 1/2 cup whole millet
In saucepan, combine all ingredients except peanut butter and millet. Heat and mix until smooth. Add peanut butter and millet, and stir until well combined. Roll in your hands to form a ball, then press to flatten. Place on a wax paper-lined cookie sheet, and chill in freezer or fridge until set.
No comments:
Post a Comment