# High-Protein Peanut Butter Oatmeal Chocolate Chip Cookies ![[PB cookies.jpg]] ## Ingredients **Dry Ingredients:** - 1 cup old-fashioned rolled oats - 1 cup whole wheat flour (or all-purpose flour) - 1/2 cup vanilla protein powder (whey or plant-based) - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 teaspoon cinnamon **Wet Ingredients:** - 3/4 cup natural peanut butter (creamy or crunchy) - 1/2 cup coconut sugar (or brown sugar) - 1/4 cup honey or maple syrup - 2 large eggs - 1 teaspoon vanilla extract - 2-3 tablespoons milk (dairy or non-dairy) **Mix-ins:** - 1/2 cup dark chocolate chips - 2 tablespoons chia seeds or ground flaxseed (optional, for extra protein) ## Instructions 1. **Preheat oven** to 350°F (175°C). Line baking sheets with parchment paper. 2. **Mix dry ingredients** in a large bowl: oats, flour, protein powder, baking soda, salt, and cinnamon. Whisk to combine evenly. 3. **Combine wet ingredients** in another bowl: peanut butter, coconut sugar, honey, eggs, and vanilla. Mix until smooth. Add 2-3 tablespoons milk if mixture seems too thick. 4. **Combine wet and dry** ingredients, stirring just until combined. Don't overmix. 5. **Fold in** chocolate chips and chia seeds if using. 6. **Scoop dough** into 1.5-inch balls and place on prepared baking sheets, spacing 2 inches apart. Gently flatten with a fork in a crisscross pattern. 7. **Bake** for 10-12 minutes until edges are lightly golden. Centers should still look slightly soft. 8. **Cool** on baking sheet for 5 minutes before transferring to a wire rack. ## Nutrition Notes - **Protein per cookie:** Approximately 6-8 grams (makes about 24 cookies) - **Storage:** Keep in airtight container for up to 1 week - **Freezing:** Dough balls can be frozen for up to 3 months ## Tips for Success - Don't overbake - cookies will continue cooking on the hot pan - For chewier cookies, slightly underbake them - For crispier cookies, bake an extra 1-2 minutes - Let protein powder blend fully to avoid grittiness