118
CALORIES
5.5
PROTEIN (G)
19.7
CARBS (G)
2.3
FAT (G)
1.4
FIBRE (G)
Method
Heat the oven to 180°C fan and line a baking tray.
Mix the oat flour, whey, baking powder, salt and cocoa. Stir in apple sauce and honey until a thick dough forms, then fold in the chocolate chips.
Divide into six equal mounds, flatten slightly and bake for 7–8 minutes.
Cool on the tray for 5 minutes before moving to a wire rack; the centres firm as they cool.
ALLERGENS
Contains: Contains milk, soya and oats. Oats may contain gluten unless certified gluten-free; chocolate may contain milk.
STORAGE & REHEATING
Keep covered for up to 2 days at room temperature or 4 days refrigerated.
COACH NOTE
The listed portion is one of six cookies; weigh or divide the dough evenly for accurate per-cookie nutrition.
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. Omitting the chocolate chips changes nutrition and allergens.
FREEZER GUIDANCE
Freeze baked cookies for up to 1 month and thaw at room temperature.
DIETARY SUITABILITY
As written: Vegetarian, batch-cook snack. Recalculate after substitutions.