2-Ingredient (vegan!) Salted Caramel Chocolate Oatmeal Skillet Cookie! Need I say more? What’s better than a warm cookie topped with ice cream while snuggling up on the couch with a classic movie? Pretty sure you need this and Netflix pronto! And yes, I soaked the oats for easier digestion!
2 packs of Right Foods Chia Crunch Organic Oats
2 scoops of my Digestive Support Chocolate Protein
1. Soak both packs of oats in water with juice from 1/2 lemon to neutralize the phytic acid (this way you don’t have to rinse them) for at least 3 hours or overnight in fridge. Drain any excess water.
2. Mix soaked oats with protein and bake in a small skillet (or on a cookie sheet) @ 300 F for about 30 minutes.
Toppings: (optional…but not really LOL)
Santa Barbara pure no sugar chocolate (15% off: lilsipper15)
Eating Evolved unsweetened roasted coconut butter (for the “caramel”)
Ice cream (see below)
Vegan Ice Cream:
1 cup frozen cauliflower
1 frozen banana
Blend above until creamy
See ya on Instagram! @lilsipper