Oatmeal Chocolate Chip High Protein Cookies

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 Oatmeal Chocolate Chip High Protein Cookies

Wouldn’t it be nice to be able to give your kids (or yourself) a “cookie” without any guilt?… and without a sideways glance from said kids asking “What the heck is this mom? You call THIS a cookie???” And imagine if that cookie was added sugar free, vegan, gluten free, and nut-free! Well, here it is… AND there’s a secret ingredient that makes them high in plant-based protein and super moist and delicious! These Oatmeal Chocolate Chip High Protein Cookies will definitely be a crowd pleaser!

As healthy as I like to eat (most of the time), and as much as I like to keep my kids away from sweets and other junk food… sometimes I just want a freakin’ cookie. And sometimes, I just want to be the cool mom who gets their kid a cookie at the grocery store and doesn’t think twice about it. (Don’t get me wrong, sometimes I do, but not very often.)

 

Wouldn’t it be nice to be able to give your kids (or yourself) a “cookie” without any guilt?… and without a sideways glance from said kids asking “What the heck is this mom? You call THIS a cookie???” And imagine if that cookie was added sugar free, vegan, gluten free, and nut-free! Well, here it is… AND there’s a secret ingredient that makes them high in plant-based protein and super moist and delicious! These Oatmeal Chocolate Chip High Protein Cookies will definitely be a crowd pleaser!

 


oatmeal chocolate chip high protein cookies stacked
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Course: Dessert, Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan
Servings: 12 cookies
Carbohydrates: 24g

Ingredients

  • 1 cup rolled oats
  • 1 can low sodium garbanzo beans rinsed and drained
  • 1/4 cup Chosen Foods avocado oil*
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup date paste or maple syrup
  • 1/2 cup chocolate chips

Instructions

  • lend all ingredients in a food processor for about a minute until batter is a smooth consistency. You may need to stop the food processor once and scrape down the sides.
  • Once the batter is one consistency, remove the blade. Stir in chocolate chips.
  • Using an ice cream scoop, drop batter onto a baking sheet lined with parchment paper.
  • Using a fork gently press the dough scoops flat.
  • Top with 2-3 additional chocolate chips per cookie, if desired.
  • Bake at 350 degrees for 25 minutes.
  • Let the cookies sit on the pan for 5 minutes. Then transfer to a cooling rack.
  • Store in an airtight container for up to 3 days.

Notes

*Use code milknhoney20 for 20% off on chosenfoods.com
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.

Nutrition

Serving: 1cookie | Calories: 169kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Fiber: 3g | Sugar: 13g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!
close up of oatmeal chocolate chip high protein cookies with a bite taken out

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