Oatmeal Chocolate Chip Protein Cookies

Soft, chewy, and packed with nutrients – these Oatmeal Chocolate Chip Protein Cookies are the perfect treat for fitness enthusiasts and cookie lovers alike! With the added boost of protein powder, these tasty bites will keep you full and satisfied between meals or as a post-workout snack.

Ingredients

• Rolled oats, 1 1/2 cups
• All-purpose flour, 1/2 cup
• Baking soda, 1/2 teaspoon
• Salt, 1/4 teaspoon
• Granulated sugar, 1/2 cup
• Brown sugar, 1/4 cup
• Unsalted butter, 1/2 cup
• Large egg, 1
• Vanilla extract, 1 teaspoon
• Protein powder of your choice, 1/2 cup
• Semi-sweet chocolate chips, 1 cup

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the rolled oats, flour, baking soda, and salt.

Set aside. In a large bowl, cream together the granulated sugar, brown sugar, and unsalted butter until light and fluffy.

Beat in the large egg and vanilla extract until well combined.

In a separate bowl, whisk together the protein powder and a small amount of the dry ingredients (from the medium-sized bowl) until the protein powder is well incorporated. Add the protein powder mixture to the wet ingredients and mix until just combined.

Gradually mix in the remaining dry ingredients until a dough forms.

Stir in the semi-sweet chocolate chips. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Yield: 8 cookies

Notes

Use high-quality protein powder for the best results. If you’re using a flavored protein powder, you may want to reduce or omit the vanilla extract.

You can customize the recipe by using different flavors of protein powder or adding in nuts or dried fruit.

Chill the dough for at least 30 minutes if you find it too sticky to work with. For a crisper cookie, bake for 12 minutes.

For a chewier cookie, bake for 10 minutes.

Store leftovers in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months.

Nutrional Value

• Calories: 220
• Total Fat: 9g
• Saturated Fat: 4.5g
• Cholesterol: 20mg
• Sodium: 100mg
• Total Carbohydrates: 32g
• Dietary Fiber: 2g
• Sugars: 16g
• Protein: 10g