Prep time: 10 minutes
Chill time: 45 minutes
Total time: 65 minutes
4 Tbsp butter or coconut oil
1/2 cup milk
1/4 cup maple syrup
1 Tbsp vanilla extract
1/2 cup peanut butter
2 cups quick oats (see notes)
2 scoops Chocolate Collagen
- In a medium sauce pot over medium heat, melt butter. Once melted, add milk, maple syrup, and peanut butter. Whisk to combine.
- Let the mixture come to a boil. Keep the heat on the lowest heat needed to keep a boil. Boil for 2 minutes, whisking occasionally.
- Add the oats and mix with a spatula until all the oats are coated.
- Transfer the mixture into a glass or metal bowl. Place in the fridge for 15 minutes and under 100º F (see notes on why this is important).
- Remove the bowl from the fridge and add Chocolate Collagen. Prepare a baking sheet with parchment paper.
- Using a 2 Tbsp cookie scoop, drop cookies onto the parchment lined baking sheet and place in the fridge for at least 30 minutes.
- Remove from fridge and enjoy!
Oats: To use Old Fashioned Oats, add oats to a food processor or blender and pulse until they are about 1/4 the original size. If you have quick oats, those can be used as is with no prep work.
Cooling: The chilling time of this recipe is very important to ensure that the amazing ingredients in Chocolate Collagen stay potent. To receive the benefits of Bromelain—clear sinuses, enhanced digestion, and more—the temperature must stay low.