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Description
Healthy double chocolate protein cookies made with oat flour, protein powder, and dark chocolate chips for a protein-packed treat that’s soft and chewy.
Ingredients
- 3/4 cup oat flour
- 1 scoop vanilla protein powder (or chocolate protein powder for richer flavor)
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup softened unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
- In a large mixing bowl, beat together the room temperature butter and granulated sugar with a hand mixer until the mixture is light, fluffy, and well combined, which may take up to 5 minutes. Ensure no butter chunks remain.
- Incorporate the egg and vanilla extract into the creamed butter and sugar mixture, mixing until just combined.
- To the same bowl, add the oat flour, vanilla protein powder, unsweetened cocoa powder, baking soda, and salt. Mix with a hand mixer until the dry ingredients are fully incorporated into the wet mixture, forming a cohesive dough.
- Gently fold in the dark chocolate chips until they are evenly distributed throughout the rich chocolate dough.
- Using a 1.5 tablespoon cookie scoop, portion the dough into rounded balls and place them on the parchment-lined baking sheet, spacing them approximately 2 inches apart. Do not flatten the cookie dough balls.
- Bake for 8-10 minutes, or until the cookie edges are set and the centers still appear soft. Be careful not to overbake, as they will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- For a richer chocolate flavor, use chocolate protein powder instead of vanilla.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- These cookies are best enjoyed warm or at room temperature for optimal texture.