World's Best Protein Oatmeal Cookies

Miriam Pascal Recipe By
  • Cook & Prep: 25 m
  • Serving: 10
  • Contains:

Ingredients (14)

Main ingredients

Add-ins of Your Choice (1/2 cup)

Start Cooking

Prepare the Cookies

Yield: 5 dozen mini cookies.

  1. Preheat oven to 375 degrees Fahrenheit. Grease or line a baking sheet with Gefen Easy Baking Parchment Paper and set aside.

  2. In the bowl of an electric mixer, beat white bean puree, oil, and agave syrup until combined and slightly thickened. Add eggs, one at a time, and vanilla, beating well to combine after each addition.

  3. In a small bowl, whisk flour, oatmeal, sweetener, and baking soda. Slowly stir into wet mixture until just combined. Stir in add-ins.

  4. Using a small cookie scoop, or a teaspoon measuring spoon, drop the dough onto the prepared cookie sheets. You can place them pretty close together, as they barely spread.

  5. Bake for eight minutes. These cookies freeze nicely.

Note:

Add-ins for cookies, are, unfortunately, pretty high in calories. You can opt to skip them completely, but I find that a little goes a long way here.

Tip:

Toasting the oatmeal has always been my secret to the best oatmeal cookies in the world. In regular cookies, where you have lots of fat and sugar to boost the flavor, this is an extra, albeit nice, step. In these cookies, the nutty flavor you get by toasting the oatmeal completely transforms these cookies from “good” to “great.” To toast the oatmeal, spread it on a cookie sheet and bake at 350 degrees Fahrenheit for 7-10 minutes, until lightly browned. Be careful not to over bake.

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