Name: Chocolate Chip Protein Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 100 g rolled oats; 140 g smooth peanut butter; 60 g soft light brown sugar; 6–9 tbsp unsweetened soy milk (90–135 ml); 1 tsp vanilla extract (5 ml); 100 g vegan protein powder, vanilla or unflavoured; ½ tsp bicarbonate of soda (3 g); ¼ tsp salt (1.5 g); 60 g dairy-free dark chocolate chips

Ingredients

100 g rolled oats
140 g smooth peanut butter
60 g soft light brown sugar
6–9 tbsp unsweetened soy milk (90–135 ml)
1 tsp vanilla extract (5 ml)
100 g vegan protein powder, vanilla or unflavoured
½ tsp bicarbonate of soda (3 g)
¼ tsp salt (1.5 g)
60 g dairy-free dark chocolate chips

Method

Heat the oven to 180°C (160°C fan) and line a baking tray with baking paper.
Blitz the oats in a blender or food processor to a fine flour.
Beat the peanut butter, sugar, 6 tablespoons of the soy milk and the vanilla together until smooth.
Add the oat flour, protein powder, bicarbonate of soda and salt and mix to a soft dough. Fold in the chocolate chips. If the dough is too dry to come together, add more milk a tablespoon at a time.
Divide into 8 balls, place on the tray and flatten each to about 1.5 cm thick. They barely spread in the oven.
Bake for 9 to 10 minutes, until just set at the edges. They will look underdone in the middle.
Leave on the tray for 10 minutes to firm up, then move to a wire rack.

Notes

Take them out while they still look soft. Protein cookies turn dry and crumbly if baked until firm.
Freeze the shaped dough and bake from frozen, adding 2 minutes.

Nutrition per serving

Protein: 16 g
Energy: 273 kcal
Carbs: 25 g
Fat: 13 g
Fibre: 3.1 g

Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.

Chocolate Chip Protein Cookies

Ingredients

Method

Notes

Nutrition per serving

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