MACRO-VERIFIED 10G PROTEIN

GLUTEN-FREE OAT FLOUR PROTEIN COOKIES
(MACRO-VERIFIED)

Protein

10G

Calories

125

Prep Time

10M

Bake Time

12M

Yield

Soft, chewy protein cookies made with certified gluten-free oat flour are the perfect guilt-free treat that packs a punch of nutrition. Each cookie delivers around 10 grams of high-quality protein, making them an ideal post-workout snack to help repair and build muscle, or a satisfying energy boost during busy days. The tender, melt-in-your-mouth texture combined with rich chocolate chips creates a delightful balance of sweetness and wholesome goodness that everyone will enjoy. With their gluten-free oat base, these cookies are suitable for gluten-sensitive diets and can easily be made vegan by swapping in plant-based chocolate chips and a flaxseed egg. Their dense, chewy bite and comforting chocolate flavor make them a versatile choice for meal prep, snack time, or even a quick dessert. For best results, use fresh, high-quality ingredients and avoid overbaking to maintain their soft texture. These cookies are not only nutritious but also incredibly satisfying, making them a smart, delicious addition to your fitness-focused lifestyle. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

16 servings per recipe

Serving size

1 cookies

Amount per serving

Calories

125

% Daily Value*

Total Fat 5g

Total Carbohydrate 14g

Dietary Fiber 2g

Total Sugars 6g

Protein 10g

20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.

In a large bowl, whisk together the egg, almond butter, almond milk, and vanilla until smooth.

Add the oat flour, protein powder, coconut sugar, baking soda, and salt. Mix until a dough forms.

Fold in the chocolate chips until evenly distributed.

Scoop tablespoon-sized balls onto the baking sheet. Flatten slightly. Bake for 10-12 minutes until edges are golden. Cool on pan for 5 minutes.

TROUBLESHOOTING

My cookies are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount