Ingredients
2 cups rolled oats
1 cup cashew butter
1/2 cup vanilla or unflavored plant-based protein powder
1/4 cup chopped pitted dates
1/4 cup unsweetened maple syrup
2 tablespoons melted coconut oil
1/4 tsp vanilla extract
Pinch of salt (optional)
Instructions
In a large bowl, mix rolled oats and coconut oil until combined.
Add cashew butter and protein powder, stirring until a crumbly mixture forms.
Stir in maple syrup, chopped dates, and vanilla extract until well mixed.
Press the mixture into a 9-inch square dish and refrigerate for 1 hour to firm.
Cut into 12 small bites using a knife or biscuit cutter for consistent portions.
Notes
For texture, use unsweetened dairy-free protein powder.
Experiment with 1/2 tsp cinnamon, 2 tbsp cacao powder, or 1/2 tsp orange zest for variations.
Store in an airtight container in the refrigerator for up to 5 days or freeze for longer shelf life.
To reduce sweetness, substitute 1-2 tbsp maple syrup with mashed banana.
- Prep Time: 15
- Category: High Protein Snacks
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie bite
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 13g
- Fiber: 2.5g
- Protein: 6g
- Cholesterol: 0mg