Ingredients
- 1 cup oat flour
- 1/4 cup Naked Nutrition Blueberry Muffin Pea Protein
- 1 tbsp arrowroot starch
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 3 tbsp melted coconut oil
- 1/4 cup pure maple syrup
- 3 tbsp unsweetened applesauce
- 1 tsp vanilla extract
- 1/8 almond extract optional, enhances the bakery flavor
- 2 3 tbsp freeze‑dried blueberries crushed slightly
- 1/4 tsp lemon zest brightens the blueberry flavor
- 2 tbsp white chocolate chips
Crumble Ingredients
- 3 tbsp oat flour
- 1 tbsp Naked Nutrition blueberry muffin pea protein
- 1 tbsp coconut sugar or maple sugar
- 1 tbsp softened coconut oil or vegan butter
- Pinch of cinnamon
- Pinch of salt
Glaze
- •2 tbsp coconut butter melted
- •2 tbsp milk of choice
- •1 tbsp pure male syrup
Instructions
- Preheat oven to 350°F.
- Whisk together oat flour, pea protein, arrowroot, baking powder, and salt.
- Add coconut oil, maple syrup, applesauce, and vanilla.
- Chill 10–15 minutes — pea protein thickens slightly as it absorbs liquid
- Fold in blueberries or white chocolate if using.
- Scoop 2 tbsp dough balls, flatten slightly.
- Mix crumble ingredient with a fork until it forms moist crumbs.
- Sprinkle generously over each cookie before baking.
- Lightly press the crumbs so they stick.
- Bake 9–11 minutes
- Cool 10 minutes
- •Whisk you glaze ingredients together until drippy, and drizzle over cookies