Preparation time: 15 minutes
Cooking time: 10 minutes
Yield: Makes 8 large cookies (8 g of protein / serving)
INGREDIENTS
Wet ingredients:
85 ml (1/3 cup) lightly melted butter or non-hydrogenated margarine
85 ml (1/3 cup) brown sugar
1 egg
Dry ingredients:
375 ml (1 1/2 cups) quick-cooking rolled oats
2 tablespoons of Zenit organic chocolate plant protein
125 ml (1/2 cup) Quebec maple chips
5 ml (1 tsp) baking powder
2 ml (1/2 tsp) fleur de sel
METHOD
Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F).
Line a baking sheet with parchment paper, then set aside.
Using a mixer or whisk, cream the butter with the brown sugar. Add the egg and mix.
In another bowl, thoroughly mix all the dry ingredients. Incorporate into the butter mixture.
Form 8 balls of dough with an ice cream scoop, then flatten them slightly. Arrange on the prepared baking sheet and bake for 10 minutes or until the cookies are lightly golden. Let cool slightly.
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These not-too-sweet cookies are excellent for post-exercise recovery because of the carbohydrates, protein, and sodium they contain.
They can also be added to your lunch box.
