Ingredients:

  • 1 cup (120g) rolled oats, (use gluten-free if needed)
  • 1/2 cup (60g) protein powder (whey, casein, or plant-based blend - vanilla or unflavoured)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (250g) natural peanut butter (no sugar added), stirred well
  • 1/2 cup (120ml) honey or maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup (40g) chocolate chips (dark, milk, or white – your choice!)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, whisk together the rolled oats, protein powder, baking soda, and salt.
  3. In a separate bowl, stir together the peanut butter, honey/maple syrup, egg, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don't overmix!
  5. Fold in chocolate chips, if using.
  6. Drop by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheet, leaving some space between each cookie.
  7. Gently flatten each cookie with a fork (you can also make a criss-cross pattern, like traditional peanut butter cookies).
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown and the cookies are set.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.