Ingredients
- 1/2 cup blueberry yogurt
- 1/2 cup banana mashed about 1 large
- 1/4 cup honey
- 1 cup dates roughly chopped 140 grams
- 1 large egg white
- 1/2 teaspoon vanilla extract
- 1 cup rolled old-fashioned oatmeal gluten-free, if needed
- 1 cup oat flour
- 1/2 teaspoon ginger powder
- 2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup slivered almonds
- 1/4 cup + 2 tablespoons pomegranate seeds
For the frosting:
- 2-3 tablespoons blueberry yogurt
- 2 tablespoons vanilla protein powder
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add the yogurt, banana, honey, dates, egg white, and vanilla into a small food processor. Process until the dates have broken down into small pieces.
- In a large mixing bowl, mix together the oats, oat flour, ginger, cinnamon, baking powder, salt, and slivered almonds.
- Stir the yogurt mixture into the oat mixture until well combined. Then, gently stir in the pomegranate seeds. Your dough will be quite wet.
- Drop the dough onto the prepared cookie sheet using a 1/4 cup. Flatten with a fork.
- Bake until the cookies feel just set, about 12-13 minutes. Immediately transfer them to a cooling rack to cool completely.
- Once the cookies are cooled, stir together the yogurt and protein powder for the frosting. The amount of yogurt you use will depend on your protein powder.
- Swirl onto the cookies (I used a piping bag) and DEVOUR.