Ingredients
Scale
- 1 cup oat flour (blended rolled oats)
- 2 scoops (approx. 60g) whey or plant-based protein powder
- 1/2 cup creamy natural peanut butter or almond butter
- 1/4 cup pure maple syrup or honey
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a medium-sized mixing bowl, whisk together the oat flour, protein powder, baking soda, and sea salt. Ensure there are no large clumps of protein powder before adding liquids.
- Add the peanut butter, maple syrup, egg, and vanilla extract to the dry mixture. Stir everything together with a sturdy spoon or spatula until a thick dough forms.
- Gently fold the dark chocolate chips into the dough until they are evenly distributed. If the dough feels too dry to hold together, you can add one tablespoon of almond milk.
- Use a cookie scoop or a tablespoon to portion out 12 even balls of dough. Place them on the prepared baking sheet and flatten them slightly with the back of a spoon, as these cookies do not spread much during the baking process.
- Bake for 8 to 10 minutes. The edges should be slightly firm to the touch, but the centers should still look a little soft. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 20 minutes
- Diet: Vegetarian, Vegan option