Soft, chewy, and loaded with protein—these Ooey Gooey Oatmeal Chocolate Chip Protein Cookies are the perfect spin on your favorite childhood treat! Made with minimal, whole-food ingredients, they’re packed with 10.7g protein, fiber, and just the right amount of chocolatey goodness.
Ingredients:
- 1 cup rolled old fashion gluten free oats
- 1/2 cup flour (*Fit Flour* used in recipe, but you can use 1:1 Regular Flour - lower protein OR almond flour - high fat)
- 2 scoops Whey Back Vanilla Protein
- 25g butter, softened
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 egg
- 2-4 tbsp of milk (cow or nut milk)
- ¼ cup granulated sugar
- 1/4 cup semi-sweet chocolate chips
Directions:
- Preheat oven to 350°. Line a baking sheet with parchment paper, then spray with butter or oil.
- Combine the rolled oats, flour, protein powder in a large bowl
- In a separate bowl, combine your softened butter and sugar mix until it forms a paste texture. Add in your egg, vanilla extract, milk, and stir well.
- Combine the butter and egg wet mixture with the oatmeal and protein powder dry mixture. Mix until you get a thick dough.
- Add in your desired amount of chocolate chips 😮💨 fold the batter to combine the chocolate chips in. * note: you might notice that your batter is very very thick! While it should be on the thicker side, you do not want it to be too dry with flour and protein powder still visible. Feel free to add more milk at this point.*
- Drop 10 to 12 cookies on the baking sheet. Bake for six minutes! if you would like a crunchy or cookie, you can definitely bake for longer!
- Store in a Tupperware container for up to three days.
Macros:
1 cookie, 10 total in a batch
*note: macros below show recipe using “Fit Flour” as flour.
Calorie: 137
Carbs: 15g
Fats: 5g
Protein: 10.7g
Fiber: 2g
Whey Back Vanilla Grass-Fed Whey Protein
$59.99
