Ingredients
• 1 cup (120g) oat flour
• 1/2 cup (120g) creamy peanut butter
• 1/3 cup (80ml) maple syrup
• 1/4 cup (60ml) unsweetened almond milk
• 2 scoops (60g) vanilla protein powder
• 1/2 tsp (2.5ml) vanilla extract
• 1/4 tsp (1.25ml) salt
• 1/4 cup (60g) dark chocolate chips (optional)
Instructions
- Measure and Combine Dry Ingredients: In a medium bowl, whisk together the oat flour, protein powder, and salt until well combined.
- Mix the Wet Ingredients: In a separate bowl, combine the peanut butter, maple syrup, and almond milk. Stir until the mixture is smooth and creamy.
- Incorporate the Wet Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula until just combined. Avoid overmixing, as this can lead to a tough texture.
- Fold in the Chocolate Chips: If desired, fold in the dark chocolate chips until they are evenly distributed throughout the cookie dough.
- Chill the Dough: Cover the bowl and refrigerate the cookie dough for at least 30 minutes to allow the flavors to meld and the dough to firm up.
- Scoop and Serve: Using a cookie scoop or spoon, portion the chilled cookie dough into individual servings. Enjoy the cookie dough as is or, for a slightly warmer and gooier texture, you can bake the portions at 350°F (175°C) for 8-10 minutes.
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Crowd-Pleasing, 30-Minute High Protein Cookie Dough