Quaker Cookie
- Quaker rolled oats 1 Cup
- Riped (Either yellow or spotted) Banana (Approx 17-18cm-Medium Size) 2 pieces
- Whey protein of choice (Im using 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. Place parchment paper and spray/brush or apply a thin layer of olive oil on the parchment paper
7. Air fryer/Toaster: Place parchment paper in air fryer, 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)
8. Air fryer: Turn temperature to 180 degree Celsius for cook for 12 minutes (OR)
8. Toaster: Turn temperature to 200 degree Celsius and toast for 10 minutes
9. Remove cookie from air fryer/toaster and cut cookie into smaller pieces if necessary. Cookie should feel chewy. For an alternate texture experience, place cookie in freezer for 2hours and serve when required. No thawing required.
Healthy snack on the go!
