Oatmeal Chocolate Chip Cookies

5 from 9 votes

A healthier version of oatmeal cookies made with quick oats, flour, protein powder, and simple pantry staple ingredients.

Prep Time35

Cook Time15

Cool Down10

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Diet: Low Salt

Skill Level: Beginner

Servings: Servings

Preheat the oven to 350F. Line a baking sheet with parchment paper or a nonstick baking mat.
In a large bowl, mix together the 2 Scoops Whey Protein, 1 Cup Quick cooking oats, 1/2 Cup Whole wheat flour, 1 and 1/2 teaspoon Baking powder, and 1 teaspoon Cinnamon.
Make a well in the center of the dry ingredients and add the 2 tablespoons Coconut oil, 1/2 teaspoon Vanilla, 1 Egg, and 1/2 Cup Honey.
Stir until just combined. Fold in the ½ Cup Milk or dark chocolate chips. Chill the dough for at least 30 minutes.
Shape the dough into 12 equal sized cookies. Place the cookies on the cookie sheet 2 inches apart; you may have to bake in batches.
Bake for 12-14 minutes or until edges are browned. Repeat with remaining dough.
Cool for 10 minutes, then serve.

Allow the cookies to cool completely before serving.
Oatmeal: you may use quick oats or rolled oats.
Flour: we used whole wheat flour. You may use gluten-free or any other flour of choice.
Oil: instead of butter to make these oatmeal cookies, use coconut oil or any other oil like olive oil.
Sugar: no refined sugar is needed to make these cookies. You may use either honey or maple syrup.
Be sure to chill the cookie dough in the fridge.
Protein: we used whey protein but you can use a plant-based protein powder instead.