Double Choco-Protein Cookies
Ingredients:
¼ cups rolled and coarse chopped oats
1 ½ cup amaranth or whole wheat flour
½ cup organic cocoa powder
2 ½ scoops 100% Whey Chocolate Cake protein
½ tsp baking powder
½ tsp kosher sea salt
1 stick natural unsalted butter, softened
1 cup brown sugar molasses (dark)
1 tsp vanilla extract
1 large egg
¼ cup Canola Oil (add more if dough is too dry due to different flour used)
¼ cup semi-sweet chocolate chips (Chocolate lover’s feel free to add more!)
***add water to dough if too dry…one tablespoon at a time until desired dough-like consistency is attained.
Directions:
Combine rolled/chopped oats, flour, cocoa powder, Whey Chocolate Cake Protein, baking powder and salt in a large bowl. Melt butter and mix with brown sugar, vanilla extract, large egg and canola oil and mix until all ingredients are combined. Using a mixer, slowly incorporate the dry mix into the liquid. Please note that blended product should the consistency of dough so it can be scooped out into little balls for baking. For best flavor, let batter rest for 1 to 4 hours.
Baking:
Position the racks in the oven to the center position. Preheat oven to 350 degrees F. Using a serving spoon or small scooper…place small scoops of batter on parchment paper on cookie sheets. Flatten back with a fork to spread out dough evenly (note: dip fork in cold water so it does not stick to dough!). Bake cookies in center rack until the cookies are golden brown (approximately 10 minutes). Remove from oven…lift parchment paper with cookies off the baking sheet and place on cool countertop and let cool 5 minutes…then enjoy!