👩🍳 Yield: 10–12 cookies
🕒 Prep Time: 10 minutes
⏱ Bake Time: 8–10 minutes
🔥 Total Time: ~20 minutes
🧂 INGREDIENTS
Dry Ingredients
- 1 cup (90g) oat flour (blend oats until fine if you don’t have oat flour)
- ½ cup (40g) vanilla or chocolate protein powder (whey or plant-based)
- ¼ teaspoon baking soda
- Pinch of salt
Wet Ingredients
- 2 tablespoons melted coconut oil (or unsalted butter)
- ¼ cup (50g) brown sugar (or coconut sugar, or stevia blend)
- ¼ cup (60g) Greek yogurt (or unsweetened applesauce for dairy-free)
- ¼ cup (60ml) unsweetened almond milk (or any milk)
- 1 teaspoon vanilla extract
Mix-Ins
- ¼ cup (40g) dark chocolate chips (or sugar-free chocolate chips)
🥣 INSTRUCTIONS
1️⃣ Preheat Oven
- Preheat to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
2️⃣ Mix Dry Ingredients
- In a medium bowl, whisk together:
- Oat flour
- Protein powder
- Baking soda
- Salt
3️⃣ Mix Wet Ingredients
- In another bowl, mix together:
- Melted coconut oil
- Brown sugar
- Greek yogurt (or applesauce)
- Almond milk
- Vanilla extract
- Stir until smooth and creamy.
4️⃣ Combine Wet + Dry
- Slowly add dry mixture into the wet mixture.
- Stir until a soft dough forms.
- If the dough seems dry, add 1–2 teaspoons of milk.
- If too wet, add a spoonful of oat flour.
5️⃣ Add Chocolate Chips
- Fold in the chocolate chips gently until evenly distributed.
6️⃣ Shape & Bake
- Scoop about 1½ tablespoons of dough per cookie onto your baking tray.
- Flatten slightly with your fingers.
- Bake for 8–10 minutes, until the edges turn golden brown.
- Centers should still be soft — they’ll firm up as they cool.
7️⃣ Cool & Serve
- Let cookies cool on the tray for 5 minutes, then move to a rack.
- Enjoy warm or store in an airtight container for up to 5 days.
💪 NUTRITION (Per Cookie – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 120–140 kcal |
| Protein | 8–10 g |
| Carbs | 10–12 g |
| Fat | 4–5 g |
| Sugar | 4–6 g |
| Fiber | 1–2 g |
🌟 TIPS & VARIATIONS
Add Flavor: Try a dash of cinnamon, sea salt flakes on top, or mix in peanut butter chips.
For Vegan Cookies: Use plant protein powder + applesauce instead of Greek yogurt.
For Gluten-Free Cookies: Use certified gluten-free oats.
For Crunchier Cookies: Bake 2–3 minutes longer.