Oatmeal Chocolate Chunk Cookies

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Sunday's are made for baking. #amirite? Especially when it’s a rainy Sunday like today. If you like oatmeal and chocolate, then you'll love these! They're low in sugar and full of plant protein and fibre. I would even go as far as to call them a breakfast cookie.

Prep Time: 10 mins
Cook time: 7-9 mins
Makes 24

Ingredients

3/4 cup oat flour - quick oats blended in a food processor or blender
1/2 cup old fashioned rolled oats
1/4 cup quick oats
1 scoop Kaizen vegan protein in vanilla *see notes
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp sea salt
1 tsp vanilla
1 egg, large *see notes for vegan
1/4 cup coconut sugar
1/2 cup coconut oil, melted
1/2 cup chocolate chips

Method

Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.

Place oats into a food processor or blender and blend for 15-20 seconds until they resemble a flour.

In a medium-sized bowl, stir together the oat flour (measured after blending NOT before), old-fashioned rolled oats, quick oats, protein powder, baking soda, cinnamon, and sea salt. Set aside.

In a separate bowl, stir together vanilla, egg, and coconut sugar. Melt the coconut oil and let it cool slightly before adding to the bowl. Make sure to measure the coconut oil in its liquid state. Stir until well combined.

Mix together the wet ingredients to the dry ingredients and fold in dark chocolate chips.

Cover the dough tightly and chill the dough for 30 minutes or until the dough has hardened enough to scoop out cookie balls.

Using a cookie scoop, scoop the dough onto the prepared baking sheet, making sure to leave a little room between each one.

Bake for 7-9 minutes. They may look a little underdone in the center, but TRUST ME they’re the best slightly under-baked and will harden after cooling.

Remove from the oven and allow to stay on the baking sheet for another 2 minutes before removing to a cooling rack. Enjoy!

Notes

  • THIS is the protein powder I use. You can save 20% with discount code PLENTY20 - Click here to purchase.

  • For vegans: replace with flax egg (1 tbsp ground flax and 2 1/2 tbsp warm water, whisk and set aside to thicken.


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