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
125 ml (1/2 cup) brown sugar
1 egg
IDry ingredients:
375 ml (1 1/2 cups) quick-cooking rolled oats
2 tablespoons of Zenit organic vanilla plant protein
125 ml (1/2 cup) dark chocolate chips
5 ml (1 tsp) baking powder
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, mix all the dry ingredients well. Incorporate into the butter mixture.
Form 8 dough balls using 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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This recipe can be turned into a “trail mix” cookie. Simply reduce the amount of chocolate chips by 2/3 and add 1/3 dried cranberries and 1/3 coarsely chopped pistachios.
These cookies are perfect for the lunchbox.