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No Bake White Chocolate and Raspberry Protein Cookies

Essential Takeaways

  • Made with vanilla whey protein and gluten-free oat flour, these cookies are packed with goodness.
  • If you make them, be sure to tag us on Instagram @solgar!
Prep Time:10 minutes
Cook Time:30 minutes

No Bake White Chocolate and Raspberry Protein Cookies

Ingredients

  • 3 cups gluten-free oat flour (rolled oats ground into a flour)
  • scoop Solgar Whey to Go vanilla protein powder
  • 2 tbsp granulated sweetener of choice (optional)
  • ½ teaspoon sea salt
  • ½ cup + 2 tablespoons nut butter of choice
  • ¾ cup brown rice syrup (or honey)
  • ¼-½ cup unsweetened almond milk
  • white chocolate chunks, dried raspberries and cranberries (to taste)

Instructions

  • Line a large baking tray with baking paper and set aside.
  • In a large mixing bowl, combine the oat flour, Whey to Go, sweetener of choice and sea salt.
  • In a microwave safe bowl, add the nut butter of choice and brown rice syrup; heat until melted and mix to incorporate.
  • Add the liquid mixture to the dry mixture and stir until fully combined. Mixture should be crumbly.
  • Slowly add almond milk, one tablespoon at a time, until a very thick dough is formed.
  • Stir through the white chocolate chunks, dried raspberries and cranberries until fully incorporated.
  • Using your hands, form small balls and press down to a cookie shape on the baking tray. Using a fork, press down on it twice and refrigerate for at least 30 minutes before consuming.