Protein Chocolate Chip Cookies

📝 Ingredients

• 120 g rolled oats
• 30 g vanilla protein powder
• 1 tsp baking powder
• 1 pinch of salt
• 60 g plain peanut butter
• 20 g unsalted butter, melted
• 40 g light brown sugar
• 1 egg
• 1 tsp vanilla extract
• 30 ml semi-skimmed milk
• 60 g dark chocolate chips

🍴 Utensils

• Baking sheet
• Baking paper
• Mixing bowl
• Blender or food processor
• Tablespoon

📖 Steps

1. Preheat the oven to 180 °C and line the baking tray with baking paper. Blitz the oats for about 20 seconds to make a coarse flour: the small pieces left will add crunch.
2. In the mixing bowl, whisk the peanut butter, melted butter and brown sugar until smooth and glossy. Add the egg, vanilla and milk, then mix until everything is well combined.
3. Add the oat flour, protein powder, baking powder and salt. Mix with the spoon just enough to get a thick, sticky dough, without overworking it, or the cookies will be hard.
4. Fold in the chocolate chips, keeping a small handful back for the tops. If the dough is too soft to shape, put it in the fridge for 10 minutes to firm up.
5. Shape 8 equal balls (about 50 g each) using the tablespoon and wet hands. Place them on the tray 5 cm apart, then flatten them to 1.5 cm thick with your palm.
6. Press the reserved chips into the tops. Bake for 10 to 12 minutes: the edges should be golden, but the centre still soft and a little pale. That's normal, the cookies finish cooking as they cool.
7. Leave to rest on the tray for 10 minutes before moving them, otherwise they'll break. Then let them cool completely on a rack or a plate so they firm up.