Protein Cookies - Chocolate Chip or Peanut Butter Chip

These big, flat cookies have crispy edges, soft centers, and added protein!

I use almond flour for this cookie recipe, which gives them a big, flat shape and crunchy edges. You are welcome to use baking flour or experiment with your flour blend to see what cookie texture fits your liking.

Ingredients:

• 3/4 cups butter, softened

• 1/2 cup coconut sugar or brown sugar

• 1 egg

• 1 tsp vanilla

• 1 1/2 cups almond flour

• 1 cup Kodiak Protein Oats

• 3/4 tsp baking soda

• pinch of salt

• 3/4 cup semi-sweet chocolate chips or peanut butter chips

  Instructions:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a Silpat.

• Add softened butter and sugar to the bowl of a stand mixer, or you can use a hand mixer for this. Cream together the butter and sugar until they are evenly mixed

• Add the egg and vanilla and mix on medium speed until well incorporated.

• In a separate bowl, mix together almond flour, protein oats, baking soda, and salt

• Gradually add the almond flour mixture to the butter and sugar mixture while slowly mixing

• Do this until you have a well-combined cookie dough

• Add your chocolate or peanut butter chips and gently mix to incorporate

• Spoon the cookie dough onto the baking sheet, your cookie dough dollops should be about 2 TBS

• Space your cookie dough dollups about a half-inch apart

• Bake for 11-14 minutes

• Let cool for 5-10 minutes before enjoying

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