High Protein Cookies
High Protein Cookies
20-25 minutes
Makes 12-15 cookies
Ingredients
Dry Ingredients
- 1 cup Bagrry’s High Protein Oats (lightly blended for a finer texture)
- ½ cup Bagrry’s Oat Atta (or finely ground oats)
- 2 tbsp Bagrry’s Oat Bran (for extra fibre)
- ¼ cup finely ground almonds
- 1/4 cup dark chocolate chips
- ½ tsp Baking Powder
- ½ tsp Cinnamon Powder
- 2 tbsp Chia Seeds or Flaxseeds
- ¼ cup Chopped Nuts or Dark Chocolate Chips (optional)
Wet Ingredients
- ¼ cup Almond Butter or Peanut Butter
- ¼ cup Honey or Maple Syrup
- 1 tsp Vanilla Extract
- 1 Egg (or 1 flax egg for a vegan option)
- ¼ cup Milk (or Bagrry’s almond milk for a dairy-free option)
- 2 tbsp Coconut Oil (melted)
Recipe
- Set the oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a bowl, combine Bagrry’s protein oats, Bagrry’s oat atta, Bagrry’s oat bran, finely ground almonds, baking powder, cinnamon powder, and chia/flaxseeds.
- In another bowl, whisk together almond butter, honey, vanilla extract, egg, milk, and melted coconut oil until smooth.
- Gradually fold the dry ingredients into the wet mixture and stir until a thick dough form. Fold in chopped nuts or dark chocolate chips, if using.
- Scoop out small portions of dough, roll them into balls, flatten slightly, and place them on the baking tray.
- Bake for 12-15 minutes or until the edges turn golden brown.
- Allow the cookies to cool for 10 minutes before enjoying.
