Ingredients
Dry Ingredients
- 1 1/2 cups oat flour (or almond flour)
- 1/2 cup vanilla or unflavored protein powder
Wet Ingredients
- 1/3 cup non-dairy milk
- 1/2 cup creamy peanut butter (unsweetened)
- 1/4 cup maple syrup (or your preferred liquid sweetener)
Optional
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350° Fahrenheit and line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large bowl, combine the oat flour, protein powder, non-dairy milk, creamy peanut butter, and maple syrup. Mix thoroughly until the dough is fully combined. If using, gently fold in the chocolate chips to evenly distribute them throughout the dough.
- Shape Cookies: Scoop the cookie dough into roughly 2-tablespoon sized balls and place them onto the prepared cookie sheet, leaving a few inches of space between each to allow for spreading. Gently press the top of each dough ball to slightly flatten it for even baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. Keep an eye on them to avoid overbaking.
- Cool and Serve: Remove the cookies from the oven and let them cool completely on the cookie sheet before serving or storing. This helps them set and prevents crumbling.
Notes
- Oat flour can be substituted with almond flour for a different texture and flavor.
- You can use any non-dairy milk such as almond, soy, or oat milk depending on preference.
- Maple syrup is the preferred sweetener, but agave nectar or honey (if not strictly vegan) can also be used.
- Adding chocolate chips is optional but adds extra flavor and texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Adjust baking time slightly if using larger or smaller cookie scoops.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
