Ingredients
- 1 cup rolled oats
- ½ cup chocolate protein powder
- ¼ cup unsweetened cocoa powder
- ½ cup natural peanut butter or almond butter
- ⅓ cup honey or maple syrup
- ¼ cup Greek yogurt
- 2 tbsp chia seeds
- 2 tbsp mini dark chocolate chips
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- 2–4 tbsp milk, as needed
Instructions
- Prepare the mixture:
In a large bowl, combine rolled oats, protein powder, cocoa powder, chia seeds, baking powder, and salt. - Add the wet ingredients:
Add peanut butter, honey, Greek yogurt, and vanilla. Stir thoroughly until a thick, sticky dough forms. - Adjust the texture:
Add milk 1 tablespoon at a time if the mixture is too dry. It should be thick enough to hold its shape. - Add chocolate:
Fold in the dark chocolate chips. - Shape:
Scoop about 2 tablespoons of mixture per cookie and roll into balls. Place on a parchment-lined baking tray and gently flatten. - Bake:
Bake at 175°C (350°F) for 10–12 minutes. Don’t overbake—the cookies should remain soft and chewy. - Cool:
Let them cool on the tray for 10 minutes, then transfer to a rack. They will firm up as they cool.
💪 Protein Boost
For even more protein, use a high-protein Greek yogurt and protein powder containing about 20–25 g protein per serving.
Makes: 10–12 cookies
Approx. protein: 8–10 g per cookie, depending on the protein powder and peanut butter used.
Storage
- Refrigerator: up to 5 days in an airtight container
- Freezer: up to 2 months
Tip: For the glossy, extra-chocolatey appearance shown in the image, drizzle the cooled cookies with a little melted dark chocolate and let it set before serving.
