Rolled Oats and Chocolate Chip Protein Cookies

By Preston Hemmerich | June 23, 2015

If you’re going to be on the trail, lake, hiking or biking, it’s essential that you feed your body to avoid crashing and burning halfway through your adventure. To do that, we came up with this recipe for a protein-rich, healthy carb cookie that is going to provide both a short-term and long-term energy boost, letting you push yourself harder and further.

Dry Ingredients

• 1 1/2 cups rolled outs
• 1/2 cup flax seed
• 1 tsp baking soda
• 2 scoops (roughly 60g) vanilla protein powder
• 1/2 tsp cinnamon
• 1/4 chopped walnuts
• 1/4 cup bittersweet chocolate chips

Wet Ingredients

• 1 egg
• 1/4 cup no-sugar added apple sauce
• 1/2 tsp vanilla
• 1 tbsp stevia, raw cane sugar or honey
• 1/2 freshly ground almond butter

Directions

1. Line a cookie sheet with parchment paper and preheat your oven to 325°
2. Combine all dry ingredients in the bowl and mix together
3. Add all the wet ingredients, and thoroughly mix until it is all well-blended
4. Divide the dough into 9 balls on the parchment paper
5. Bake at 325° for 15 minutes
6. Remove tray from oven and let cool before moving to a plate or storage container

Optional

These cookies are really quite versatile, and they can easily be a double chocolate cookie by adding chocolate protein powder and 1 tsp of cocoa powder instead of the vanilla protein. You can also mix in more nuts, seeds or dried fruit of your choice, but we wanted to keep the added sugars as low as possible.

To make them vegan

If you want to make these cookie vegan, swap out the egg for 1/4 cup of either pumpkin purée or a 1/4 of puréed prunes. Also, make sure to use dairy-free chocolate or swap out the chocolate for dried fruits instead, while using a 100% soy-based protein powder.