Oatmeal Chocolate Chip Peanut Butter Protein Cookies

Yields1 Serving

The stars must have been aligned because the first time I made these they turned out perfect. For someone who recipes tests - that is cray! Anywho - these are delicious, soft, fluffy and surprisingly protein packed. They are also gluten free & dairy free. Enjoy my friends!
 1 cup Old Fashion Rolled Oats (I used Trader Joes brand)
 1 cup Gluten Free Flour Blend (I use Bona Dea brand) **See note on this below
 1 tsp Cinnamon (I use Simply Organic Brand)
 1.50 tsp Baking Powder
 2 tbsp Peanut Butter Powder (I use PBFit by Better Body Foods)
 2 Scoops of Further Food Collagen Peptides (this adds more protein, but is totally optional) I love it because it is completely tasteless and has excellent nutritional value.
 2 tbsp Melted Vegan Butter (I use Earth Balance Soy Free) - You can also use melted coconut oil here
 1 tsp Pure Vanilla Extract
 ½ cup Pure Organic Maple Syrup
 1 tbsp Organic Honey (optional - if you want these to be a little sweeter)
 2 Eggs
 Dairy Free Chocolate Chips - add in as much as your heart desires! I use Enjoy Life Foods mini chips
Note: Gluten Free Flour blends are all very different and create different consistencies. I would recommend the Bona Dea "Oat cookie" or "Blondie" mix. Both will be great for this recipe. An all purpose gluten free flour blend should also work fine, but be weary that the consistency may be slightly different.

1

Preheat oven to 325 degrees.

Add in butter (or oil), eggs, maple syrup, honey, vanilla in a large mixing bowl or stand mixer. Mix well.

2

Add in flour, oats, baking powder, cinnamon, peanut butter powder, and collagen (if you are going that route) and mix until the batter forms. Make sure everything is very mixed in!

3

Fold in chocolate chips - as much as you like!

4

Spray parchment paper on a cookie sheet with oil (can be coconut spray or canola spray).

Using an ice cream scooper (or big spoon), place generous size scoops on the cookie sheet.

5

Place cookie sheet with raw cookies in the fridge for 20 minutes - this is such a helpful step!

6

Once cooled, place cookie sheet in the oven and bake for 12 - 15 minutes. They will be done when the edges are golden! Keep in longer for a crunchier texture.

Ingredients

The stars must have been aligned because the first time I made these they turned out perfect. For someone who recipes tests - that is cray! Anywho - these are delicious, soft, fluffy and surprisingly protein packed. They are also gluten free & dairy free. Enjoy my friends!
 1 cup Old Fashion Rolled Oats (I used Trader Joes brand)
 1 cup Gluten Free Flour Blend (I use Bona Dea brand) **See note on this below
 1 tsp Cinnamon (I use Simply Organic Brand)
 1.50 tsp Baking Powder
 2 tbsp Peanut Butter Powder (I use PBFit by Better Body Foods)
 2 Scoops of Further Food Collagen Peptides (this adds more protein, but is totally optional) I love it because it is completely tasteless and has excellent nutritional value.
 2 tbsp Melted Vegan Butter (I use Earth Balance Soy Free) - You can also use melted coconut oil here
 1 tsp Pure Vanilla Extract
 ½ cup Pure Organic Maple Syrup
 1 tbsp Organic Honey (optional - if you want these to be a little sweeter)
 2 Eggs
 Dairy Free Chocolate Chips - add in as much as your heart desires! I use Enjoy Life Foods mini chips
Note: Gluten Free Flour blends are all very different and create different consistencies. I would recommend the Bona Dea "Oat cookie" or "Blondie" mix. Both will be great for this recipe. An all purpose gluten free flour blend should also work fine, but be weary that the consistency may be slightly different.

Directions

1

Preheat oven to 325 degrees.

Add in butter (or oil), eggs, maple syrup, honey, vanilla in a large mixing bowl or stand mixer. Mix well.

2

Add in flour, oats, baking powder, cinnamon, peanut butter powder, and collagen (if you are going that route) and mix until the batter forms. Make sure everything is very mixed in!

3

Fold in chocolate chips - as much as you like!

4

Spray parchment paper on a cookie sheet with oil (can be coconut spray or canola spray).

Using an ice cream scooper (or big spoon), place generous size scoops on the cookie sheet.

5

Place cookie sheet with raw cookies in the fridge for 20 minutes - this is such a helpful step!

6

Once cooled, place cookie sheet in the oven and bake for 12 - 15 minutes. They will be done when the edges are golden! Keep in longer for a crunchier texture.

Oatmeal Chocolate Chip Peanut Butter Protein Cookies

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