Chocolate Chip Protein Cookies
These chocolate chip protein cookies combine the classic flavors of chocolate chips with a protein boost, making them a delicious and nutritious snack for fitness enthusiasts and cookie lovers alike.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup almond flour Can be substituted with other nut flours.
- 1/2 cup protein powder (vanilla or chocolate flavor) Feel free to use your preferred protein powder.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt Adjust to taste.
Wet Ingredients
- 1/2 cup natural peanut butter or almond butter Substitutions can be made for different nut butters.
- 1/4 cup honey or maple syrup For a healthier option, consider mashed ripe bananas or applesauce.
- 1 large egg For vegan option, use a flax egg.
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup dark chocolate chips Alternative options include white chocolate or butterscotch chips.
- 1/4 cup chopped nuts or seeds Optional, for added crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, almond flour, protein powder, baking soda, and salt. Mix well to ensure the dry ingredients are evenly distributed.
- In another bowl, whisk together the peanut or almond butter, honey or maple syrup, egg, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until you have a thick cookie dough. If the dough seems too dry, you can add a splash of warm water or an extra tablespoon of nut butter.
- Fold in the dark chocolate chips and any optional nuts or seeds you wish to add.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Press the cookie balls down slightly with the back of your hand or a fork.
Baking
- Bake the cookies in the preheated oven for 10-12 minutes until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For a chewy cookie, refrigerate the dough for 30 minutes before baking. Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.