Ingredients
- 0.75 cup rolled oats, partially blended
- 1 cup blanched almond flour
- 1 scoop French Vanilla IdealLean Protein
- 0.25 cup coconut sugar
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 1 large egg
- 3 tbsp coconut oil, melted & slightly cooled
Method
Preheat your oven to 325ºF and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
In a large mixing bowl, combine the oats, almond flour, sugar, baking soda, and baking powder. Add the egg and coconut oil, and mix until fully combined.
Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms. Drop the dough onto your prepared baking sheet and gently flatten it with your fingers.
Bake for 7 – 9 minutes, until the edges begin to turn golden brown.
Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely.
Frosting: Combine 2 tbsp. protein powder and 1 tbsp. unsweetened almond milk to make the icing. Drizzle over the cookies. Add more almond milk if you prefer it to be thinner.