These are delicious! Since I have a gluten and dairy allergy, I’ve made these to help others who have the same allergies. Makes 16 servings–1 per serving.
2 cups gluten-free oatmeal or regular oats (I used Regular Oats by Bobs Red Mill).
1/2 cup almond milk or milk of your choice
1/4 cup unsweetened cocoa
1 medium banana
1 teaspoon baking soda
1 teaspsoon baking powder
1 teaspoon gluten-free vanilla
1/2 cup egg whites
1/4 cup organic almond butter
2 scoops chocolate protein powder (1 serving)
1/2 teaspoon salt
1/8 cup Stevia
1/4 cup Enjoy Chocolate Chips (you can also use any other chocolate chips)
Blend all dry ingredients and wet separately, than combine all together. Bake at 350 for 12-15 minutes. Cool and enjoy!
Note: I used parchment paper on one pan and spray on the other pan--the parchment paper made them soft and the spray made them crunchy.
Nutritional InformationCalories: 101
Protein: 4.5 grams
Fats: 4.2 grams
Carbs: 11.3 grams
Sugar: 2 grams