1/3 cup Maple Syrup
3/4 cup Chunky Peanut Butter (Santa Cruz)
1/4 cup Chocolate Protein Powder
1 1/2 cups Oats
1/4 tsp Sea Salt
1 tsp Vanilla Extract
1 1/2 tbsp Coconut Oil
In a small saucepan over low heat add the peanut butter, maple syrup and protein powder. Stir to combine until just heated through. Allow it to cool slightly.
Add the oats, sea salt, vanilla extract and oil to the pan. Mix well with a spoon.
Line a baking sheet with parchment paper. Form the cookie dough into golf ball sized balls and then flatten with your hands. Place on the baking sheet and repeat until all the dough is used.
Place them on the counter to set, about 2 hours. Remove and place them in a sealed container.
Notes: Store cookies in a freezer-safe container or plastic bag and remove them as you want to eat them. Allow them to sit at room temperature for about 5 minutes to soften.