High-Protein Cookies
Soft oat and peanut butter cookies made with whey protein powder and an egg white, baked for 12 minutes.
Photograph credit: Oatmeal cookies by Phoebe · CC BY-SA 2.0 · Flickr · this resized copy is shared under the same licence
Making High-Protein Cookies
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Heat the oven to 175°C / 345°F and line a tray.
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Mix the oats, protein powder, baking powder and salt.
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Beat the banana, peanut butter, egg white, honey and vanilla until smooth. Stir into the dry ingredients, then fold in the chocolate chips.
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Scoop 12 mounds onto the tray and flatten slightly.
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Bake for 12 minutes until set at the edges. Cool on the tray for 10 minutes.
Tips for Making High-Protein Cookies
- Do not overbake: these dry out fast.
- Use a vanilla protein powder.
- Cool on the tray before moving.
What Goes With High-Protein Cookies
- Cold milk
- Coffee
- Greek yogurt
- Fresh fruit
Storing & Reheating High-Protein Cookies
Keeps in an airtight container for 4 days, or frozen for 2 months.
Nutrition per Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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