Protein Oatmeal Chocolate Chip Cookies

Our family decided to be more intentional about snacking this year. We all love cookies, but it’s way too easy to grab something full of refined sugar and seed oils when we’re in a hurry. So for January, we set a goal: cut back on refined sugar and make sure every snack has some protein and fiber. 

Enter our favorite protein oatmeal chocolate chip cookies - soft, chewy, and packed with wholesome ingredients that actually keep us satisfied, which is especially important with the boys' swimming schedule this season. Pro tip from a dad of teens: go ahead and double (or triple) the recipe; you’ll be glad you did.

Ingredients

• •    - 3 cups sprouted rolled quick oats

  •    - 1 cup applesauce (or mashed banana) I keep these packets on hand for recipes since we rarely go through a large jar of applesauce.

  •    - 1 cup valencia peanut butter (or other nut butter) find Valencia peanut butter at Trader Joe's or Costco

  •    - ¼ cup ground flaxseed

  •    - ¼ cup chia seeds (or basil seeds)

  •    - ¼ cup pure maple syrup (or your favorite sweetener)

  •    - 1 tsp ceylon cinnamon

  •    - 1 tsp organic vanilla extract

  •    - 4 scoops vanilla or unflavored protein powder (about 120 g total) our friend Dr. Viv recommends Ora Organic Vanilla protein powder for bring heavy metal free, so that's what we normally use. Here's a 30% off code.

  •    - ½–¾ cup dark Enjoy Life mini chocolate chips or chopped dark chocolate

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.

2. In a large bowl, stir together the applesauce, peanut butter, maple syrup, and vanilla until smooth.

3. Add the oats, ground flaxseed, chia seeds, and cinnamon, and mix until a thick, sticky dough forms.

4. Fold in the chocolate chips, if using.

5. Use a cookie scoop or spoon to portion the dough into balls (about 2–3 tablespoons each) onto the baking sheet, then flatten them slightly with your hand since they won’t spread much in the oven.

6. Bake for 12–15 minutes, until the edges are just turning golden and the tops look set but still soft.

7. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage tips

•      - Store in an airtight container at room temperature for 3–4 days.

•      - For longer storage, refrigerate for up to 1–2 weeks, or freeze for up to 3 months; thaw at room temp or warm briefly in a low oven.
  

Approximate Macros

Assuming:

• About 24 cookies per batch

• ½–⅔ cup dark chocolate chips

Approximate macros per cookie:

• Calories: 175 kcal

• Protein: 9 g

• Carbs: 17 g

• Fat: 9 g

• Fiber: 2.7 g