Ingredients
Dry Ingredients:
1 cup oat flour
½ cup vanilla protein powder (whey or plant-based)
½ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
Wet Ingredients:
2 tablespoons melted coconut oil (or unsalted butter)
¼ cup honey or maple syrup
1 egg (or flax egg for vegan version)
1 teaspoon pure vanilla extract
Add-ins:
½ cup diced fresh strawberries (patted dry)
2 tablespoons white chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper or a silicone mat.
Mix the dry ingredients: In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, and salt.
Combine wet ingredients: In another bowl, whisk melted coconut oil, honey, egg, and vanilla until smooth.
Form the dough: Add wet ingredients to the dry and stir until just combined. Fold in diced strawberries and white chocolate chips.
Shape and bake: Scoop tablespoon-sized portions of dough onto the tray, leaving space between each. Bake for 10–12 minutes until golden at the edges.
Cool and serve: Let cookies cool on the tray for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!
Notes
For a Greek twist, mix a bit of Greek yogurt into the dough or serve cookies crumbled over Greek yogurt with honey.
To make them vegan, use maple syrup and a flax egg (1 tbsp flaxseed + 3 tbsp water).
Store in an airtight container at room temperature for 3 days, or refrigerate up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American with a Greek twist
Nutrition
- Serving Size: 1 cookie
- Calories: 115 kcal
- Sugar: 5 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg