Peanut Butter Oatcakes
Serving size: 19
- 2 cups all-purpose flour
- 2 cups quick oats
- 1 cup dark brown sugar
- 2 tablespoons protein powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup smooth or crunchy peanut butter
- 2/3 cup cold milk or water, about
- 1/2 cup mini chocolate chips, optional
- In a large mixing bowl, stir together the flour, oats, brown sugar, protein powder, baking powder and salt. Cut in the peanut butter with a pastry blender or work in with your fingers until well blended. Stir in the chocolate chips, if desired. Sprinkle on the milk and stir with fork until all ingredients are moistened, adding more milk if necessary until mixture can be gathered by hand into a ball.
- Chill for at least 1 hour to make mixture easier to shape.
- Heat oven to 350-degrees F. Divide mixture in half. With half the dough, press it flat until it is about 1/2-inch thick. Cut into rounds with a biscuit cutter or an inverted drinking glass that is 2-1/2 inches wide at the top. Place rounds on greased cookie sheet. Repeat with remaining dough. Bake in a preheated 350-degree F. oven for 18 minutes.
Recipe note from the recipe creator, Vivian Levine:
“This is a calorie and protein rich recipe making it a satisfying, nutritious and tasty treat to enjoy.”
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