High Protein Oatmeal Cookie Food

SIMPLE OATMEAL PROTEIN COOKIES

Steps:

• Preheat the oven to 325°. Line a cookie sheet with parchment paper.
• Mix together all 8 ingredients in a medium bowl until well combined.
• Shape into 12 balls, and mash down with your palm to flatten into a cookie shape, arranging evenly on the lined cookie sheet. Each cookie is roughly ¼ cup of the cookie mixture.
• Bake for 15 minutes in the preheated oven. Allow to cool, and serve!
• Store in an airtight container for up to 7 days at room temperature.

HIGH PROTEIN OATMEAL COOKIE

Steps:

• Bring to a boil 1 cup Dried Apricots, 1 cup water, and simer 5 minutes in small pan.Cover and let set till cool
• Bring to a boil 1 cup Raisins, 1 cut water, and simer 5 minutes in small pan, Covered, turn off and let set till cool.
• I do this the day before. If the Dates are hard you can do the same with them. You want the fruit to be soft so that it will mix into the other ingredients.
• For the topping I use a food procser and grind the Walnuts, Sugar, and Flour till I have a fine meal. and set aside.
• Now Drain the Raisins, Apricots and save the water from the Apricots. Now put the ingredients for the cookie in the mixing bowl and mix together for 4 minutes on low speed, Now add the water from the apricots (Apricots Juice ) and mix for 3 mintues, and then let set for 30 minutes so the dry can absorbe the wet,.
• Now start droping the cookies with a #40 ice cream server into the topping mix and roll them once, then place them on a cookie sheet.
• I use a 12 X 18 cookies sheets and place then 3 x 5.
• Bake at 350deg for 14 to 15 minutes . let cool 10 minutes befour removing from cookie sheet.

THE BEST PROTEIN OATMEAL COOKIES (EASY, FAMILY-FRIENDLY RECIPE)

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with parchment paper. Set aside.
• In a bowl place the instant oats, baking powder, salt, sweetener, protein powder and shredded coconut.
• Add the coconut oil.
• Slowly stir in the almond milk, 1 tablespoon at a time until the mixture is moistened throughout.
• Drop the dough by rounded tablespoons onto the prepared baking sheet.
• Flatten the cookies with the back of a wet spoon.
• Bake in preheated oven for 8-10 minutes.
• Remove from the oven and allow to cool completely before serving.

GLUTEN-FREE OATMEAL PROTEIN COOKIES

Steps:

• Mix all ingredients together. The mixture should be like sticky cookie dough, not crumbly (add more milk if too dry and more protein powder if too wet). Drop by spoonfuls (about 1 1/2 tbsp/cookie) onto greased or parchment lined cookie sheets. Bake at 350 degrees for 15 minutes.

OATMEAL CHOCOLATE CHIP PROTEIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine oats, chocolate chips, sugar, protein powder, baking soda, and salt in a medium bowl. Add peanut butter, 1 egg, and vanilla extract; mix well. Mix in remaining egg. Knead until dough is thick and sticky.
• Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Using your palm, slightly flatten cookies.
• Bake in the preheated oven until the bottoms and edges are golden brown, about 10 minutes. Let cool for 2 minutes on the pan before transferring to a wire rack to cool completely.

HIGH-PROTEIN OATMEAL RAISIN COOKIES

Steps:

• Prepare chia gel in advance by swishing chia seeds with 1/2 cup water and allowing to sit in a covered Mason jar for a minimum of 15 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Grease 2 large cookie sheets, or line with parchment paper.
• Beat butter with an electric mixer in a large bowl until creamy. Add brown sugar and stevia and beat until fluffy, 2 to 5 minutes. Beat in chia gel, egg, 3 tablespoons water, ground flax, and vanilla extract.
• Stir whole wheat flour, almond flour, protein powder, baking soda, cinnamon, nutmeg, and cardamom together in a separate bowl. Set mixer on low speed and mix dry mixture into the wet ingredients. Stir in oats, raisins, and walnuts.
• Spoon out dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between cookies.
• Bake in the preheated oven until cookie edges brown, about 15 minutes. Centers will be soft, but they'll firm up as the cookies cool. Cool on a wire rack.