Ingredients
Scale
- 2 cups Rolled oats (GF certified if needed)
- 2 scoops Vanilla or Chocolate Whey or Plant-based protein powder
- 1/2 cup Creamy natural peanut butter (or almond butter)
- 1/4 cup Raw honey or pure maple syrup
- 1 tablespoon Ground flaxseed or chia seeds
- 1/2 teaspoon Ground cinnamon
- 1/4 cup Dark chocolate chips (70% cocoa or higher)
- 2–3 tablespoons Unsweetened almond milk (if mixture is too dry)
- A pinch of Sea salt
Instructions
- Step 1: Combine Dry Ingredients – In a large mixing bowl, whisk together the rolled oats, protein powder, ground flaxseed, cinnamon, and a pinch of sea salt. Ensure the protein powder is evenly distributed through the oats to avoid clumps. If your protein powder is particularly lumpy, sift it into the bowl first for a smoother texture.
- Step 2: Incorporate Wet Ingredients – Add the peanut butter and honey to the dry mixture. Use a sturdy spatula or a wooden spoon to stir everything together. As the mixture thickens, it may become difficult to stir. If the dough feels too crumbly and doesn’t hold together when pressed, add the almond milk one tablespoon at a time until you reach a sticky, moldable consistency. Fold in the dark chocolate chips last.
- Step 3: Shape and Set – Line a small tray or plate with parchment paper. Use a large cookie scoop or a measuring cup to portion out the dough into eight equal balls. Place them on the parchment paper and press down firmly with the palm of your hand to flatten them into cookie shapes. You can enjoy them immediately, but for the best texture, place them in the refrigerator for at least 30 minutes to firm up. Store them in an airtight container in the fridge for up to one week.
- Cook Time: 5 minutes