Quaker Blueberry Cookie
- Quaker rolled oats 100 grams
- Riped Banana (Medium Size) 2 pieces
- Fresh Blueberries 50 grams
- Whey protein of choice (Nitrotech Ripped Chocolate fudge brownie) - 2 Scopes
- Olive oil
Optional Ingredient:
- Any flavoured/unflavoured granola for additional taste or texture
Tools:
- Parchment paper
- Airfryer or toaster
1. Peel 2 x banana and place in large bowl.
2. Mash the bananas into gooey consistency.
3. Mix 2 scopes of whey protein into mash banana. Mix well and ensure that there are no lumpy/powdery remains.
4. (Optional) - This step will give the cookie a more chewy outcome:
Lightly blend 1 cup of Quaker rolled oats.
5. Add 1 cup of Quaker rolled oats (Or blended from step 4) into protein-banana mixture. Mix well.
6. Cut blueberries in halfs, tap dry blueberries so your cookies does not become soggy.
7. Place parchment paper and spray/brush or apply a thin layer of olive oil on the parchment paper.
8. Air fryer/Toaster: Place parchment paper in air fryer or toaster, lay mixture (Approx 4cm in diameter and 1cm thickness) per spacing. If you are feeling lazy, spread the mixture evenly across the parchment paper (1cm height).
9. Air fryer: Turn temperature to 180 degree Celsius for cook for 12 minutes. (Or)
9. Toaster: Turn temperature to 200 degree Celsius and toast for 10 minutes
10. Remove cookie from air fryer/toaster and cut cookie into smaller pieces if necessary. Cookie should feel chewy. For alternate texture experience, place cookie in freezer for 2hours and serve when required. No thawing required.
