- 2 Scoops Chocolate Ka'Chava
- 2 Small-medium spotted or brown bananas, mashed (170 grams/about heaping 1/2 cup)
- 1 Cup rolled oats (110 grams)*
- 1/4 Cup + 2 Tbs peanut butter (96 grams) (you can use smooth or chunky)
- Pinch of salt (optional)
- Topping: flakey sea salt (optional)
No Bake Protein Cookies
No Bake Protein Cookies
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Сooking time
15 Minutes -
Tags
Chocolate Ka’Chava, Baked
Ingredients
Instructions
- Line a plate or baking sheet with parchment paper.
- Add bananas to a medium bowl and mash with a fork until no or litttle lumps remain. Add in remaining ingredients and mix well to combine. Batter should be a little sticky. Let sit for a few minutes to firm up if needed.
- Scoop out 1 heaping tablespoon of mixture and place on form into a cookie shape and place on baking sheet. If needed, wet hands with some water to help with sticking. Repeat with remaining mixture. You should get about 15 cookies.
- Place in fridge for 1-2 hours until firm. If desired, sprinkle with a little flakey sea salt. Store in the fridge and enjoy!
ka’Chava is made with over