Oatmeal Chocolate Chip Cookies
User Reviews
5
Oatmeal Chocolate Chip Cookies
Description
This recipe blends vanilla whey protein powder, quick oats, and whole wheat flour with cinnamon and baking powder for structure and subtle flavor. Melted coconut oil replaces butter, lending moisture and softness. Eggs, honey, and vanilla bring sweetness and richness. After mixing the dry and wet ingredients, chocolate chips are folded in. Chilling the dough for at least 30 minutes helps with shaping and prevents spreading while baking.
The baking process at 350°F yields cookies with browned edges and a chewy center. The oats give a slight chew, while the chocolate chips add bursts of sweetness. The cinnamon adds warmth without overpowering the chocolate. These cookies do not rely on refined sugar beyond the honey and are reasonably moist due to coconut oil.
This recipe allows for ingredient substitutions like different flours, plant-based proteins, or oils, making it adaptable to dietary needs. Cooling completely before serving enhances the final texture and flavor balance.
Ingredients
- 2 coops whey protein vanilla flavor
- 1 Cup oats quick cooking
- 1/2 Cup whole wheat flour
- 1 and 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 tablespoons coconut oil melted
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 Cup honey
- ½ Cup milk chocolate chips or dark chocolate chips
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper or a nonstick baking mat.
- In a large bowl, mix together the protein powder, oats, whole wheat flour, baking powder, and cinnamon.
- Make a well in the center of the dry ingredients and add the coconut oil, vanilla, egg, and honey.
- Stir until just combined. Fold in the chocolate chips. Chill the dough for at least 30 minutes.
- Shape the dough into 12 equal sized cookies. Place the cookies on the cookie sheet 2 inches apart; you may have to bake in batches.
- Bake for 12-14 minutes or until edges are browned. Repeat with remaining dough.
- Cool for 10 minutes, then serve.
Notes
- Allow cookies to cool fully before serving to improve texture.
- Use quick or rolled oats depending on preference; rolled oats may add more chew.
- Substitute whole wheat flour with gluten-free flour as needed.
- Coconut oil serves as a moisture source alternative to butter; olive oil can also be used.
- Honey or maple syrup provide natural sweetness without refined sugar.
- Chill dough before baking to help cookies hold shape and control spread.
- Plant-based protein powders can replace whey protein for a vegan option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 30mg | 1% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
