92
CALORIES
5
PROTEIN (G)
13.4
CARBS (G)
2.4
FAT (G)
1.2
FIBRE (G)
Method
Heat the oven to 180°C fan and line a tray.
Mash banana, then mix in oats, protein powder and egg.
Fold through chocolate chips and divide into eight equal mounds.
Flatten lightly, bake 8–10 minutes and cool for 5 minutes.
ALLERGENS
Contains: Contains egg, milk, soya and oats. Oats may contain gluten unless certified gluten-free.
STORAGE & REHEATING
Keep covered for up to 2 days at room temperature or 4 days refrigerated.
COACH NOTE
One cookie is one eighth of the mixture.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use certified gluten-free oats if required.
FREEZER GUIDANCE
Freeze for up to 1 month.
DIETARY SUITABILITY
As written: Vegetarian, batch-cook snack. Recalculate after substitutions.