INGREDIENTS:
1 cup of natural creamy peanut butter
1/3 cup of gluten free whole rolled oats
1/3 cup of vanilla pea protein powder
1/3 cup of currants
1 flax egg (2 tablespoons water mixed with 1 tablespoon chia seeds)
2 tablespoons coconut oil
1 to 2 tablespoons of maple syrup
1 tsp baking powder
DIRECTIONS:
Preheat oven to 350ºF
Put oats and currants in a food processor and process until mixed together and chopped up.
In a mixer, like a kitchen aid or manually, mix together coconut oil (slightly softened), peanut butter, maple syrup, and the currant and oat mixture.
Add the pea protein powder and baking powder and mix until it starts sticking together.
Form balls, a little smaller than a golf ball size and flatten slightly.
Bake at 350ºF for 15 to 20 minutes or until bottom edges start turning slightly brown.
Cool for 30 minutes.
Makes approx. 12 to 15 cookies