Protein Chocolate Chunk Cookies

Protein Chocolate Chunk Cookies

Inspired by, and adapted from Dashing Dish

Ingredients

Make 24 cookies

¾ cup / 4 oz / 112 gr oat bran

1 cup / 2.3 oz / 65 gr oats

¼ cup / 0.9 oz / 25 gr protein powder (unflavored is best, but vanilla works too)¼ tsp baking soda

¼ tsp fine grain sea salt

1 tsp vanilla extract

2 large egg whites, at room temperature

½ cup / 3.2 oz / 90 gr brown sugar (or baking stevia, or baking Splenda)

6 tbsp butter, melted (or coconut oil, or vegetable shortening)

½ cup / 3.2 oz / 90 gr coarsely chopped +70% dark chocolate (you can use chocolate chips)

Directions

Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper.

Place the oats in a food processor, and grind until oats are ground into small bits.

In one bowl, mix together the oat flour, oat bran, protein powder, baking soda, and salt, set aside.

In a medium bowl, cream together the melted butter, and brown sugar until well blended. Beat in the vanilla.

Add the egg whites. Using a mixer, fitted with whisk attachment, whip the mixture until soft peaks start to become visible (when the whisk is lifted). It should resemble a bit to a meringue mixture.

Using a spatula, gently fold the whipped mixture in the sifted ingredients until blended. Finally, stir in the chocolate chunks.

Using a tablespoon drop cookie dough at a time on the prepared cookie sheet. The cookies don’t spread much, so don’t worry leaving a lot of space between them.

Bake cookies for 8 minute, until cookies are are set and firm, and only lightly colored. Make sure to not over bake them.

Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.