These cookies might be my favorite cookie yet! If you love strawberry and you love peanut butter you are going to be obsessed with these healthy cookies! Now if you don’t have a strawberry protein powder, it’s OK, you can use a vanilla protein powder and add extra strawberries to the batter. But I am loving this strawberry flavor Ascent protein! It’s a very light, delicate flavor and is not overpowering or too sweet. These are a perfect addition to your need for a sweet treat without derailing your fitness goals as they are loaded with fiber and protein and no refined sugar or white flour.
INGREDIENTS – 14-16 cookies
1 cup old fashioned oats (may be quick cooking or regular, NOT steel cut!)
2 heaping scoops Strawberry protein powder (or vanilla)
2 tbsp almond flour
1/2 tsp baking soda
2 tbsp ground flaxseed
1/2 tsp pink salt
1/2 tsp cinnamon
1/3-1/2 cup diced strawberries (use 1/2c if you are not using strawberry protein)
1 tsp vanilla extract
1/2 cup creamy peanut butter (natural with ingredients listed as salt, peanuts only!)
1/4 cup maple syrup (you may also do monk fruit sweetener or coconut palm sugar)
1/3 cup or more dark chocolate chips
1/3 cup nut milk of choice (I use vanilla unsweetened Macadamia Nut milk)
Grab a baking sheet and place parchment paper on top and preheat oven to 350. In a large mixing bowl add all the dry ingredients: oats, protein powder, almond flour, baking powder, ground flax, salt and cinnamon and stir everything together.
In a smaller mixing bowl add the wet ingredients: egg, maple syrup, nut milk, vanilla, peanut butter, and mix well. Now add the wet ingredients to the dry ingredients and combine thoroughly before adding the strawberries and dark chocolate chips. Assess your batter at this point – if it seems to be too wet you can add a little more protein powder, just sprinkle it in. If it’s too dry you can add another splash of nut milk.
Using a spoon, spoon the batter on the baking sheet forming medium sized cookies. You should be able to make about 14-16 cookies (I think I ended up with 15).
Bake for about 11-12 minutes and let cool for five minutes before touching. Store leftovers in the fridge.
Enjoy! The macros are rough estimate: 5-6 grams protein per cookie, 9 carbohydrates, 6 grams of fat.