Ingredients:
- 3 cups oats
- 1/2 tsp. Baking powder
- 1/2 tsp. Salt
- 1/2 cup 1Up Whey Coconut Ice Cream
- 1/2 cup unsweetened coconut flakes
- 1/4 cup chopped pecans
- 1/4 cup coconut oil
- 1/2 cup almond milk
Instructions:
Preheat oven to 375 degrees F. In a food processor or blender, pulse the oats, baking powder, salt, and protein powder together until it has a semi-fine flour appearance to it. Add in the almond milk and coconut oil. Pulse again until the mixture is moistened throughout. Remove the blade and fold in the coconut flakes and pecans. Form the dough into 3 inch cookies and arrange on a greased baking sheet. Bake for 6 minutes. Carefully move to a cooling rack to cool for at least five minutes before serving. Enjoy!
- 3 cups oats
- 1/2 tsp. Baking powder
- 1/2 tsp. Salt
- 1/2 cup 1Up Whey Coconut Ice Cream
- 1/2 cup unsweetened coconut flakes
- 1/4 cup chopped pecans
- 1/4 cup coconut oil
- 1/2 cup almond milk
Instructions:
Preheat oven to 375 degrees F. In a food processor or blender, pulse the oats, baking powder, salt, and protein powder together until it has a semi-fine flour appearance to it. Add in the almond milk and coconut oil. Pulse again until the mixture is moistened throughout. Remove the blade and fold in the coconut flakes and pecans. Form the dough into 3 inch cookies and arrange on a greased baking sheet. Bake for 6 minutes. Carefully move to a cooling rack to cool for at least five minutes before serving. Enjoy!
