Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the rolled oats, protein powder, baking powder, and salt. Whisk them together thoroughly to ensure the protein powder is evenly distributed and there are no clumps.1 cup rolled oats, 1 scoop vanilla or unflavored protein powder, 1/2 teaspoon baking powder, Pinch salt
- In a separate small bowl, whisk together the unsweetened applesauce, almond milk, peanut butter, and vanilla extract until smooth and well combined.1/4 cup unsweetened applesauce, 2 tablespoons almond milk, 1 tablespoon natural peanut butter, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix. The dough will be thick and slightly sticky.
- If you’re using sugar-free chocolate chips, chopped nuts, or dried fruit, gently fold them into the dough at this stage.1/4 cup sugar-free chocolate chips, nuts, or dried fruit
- Drop rounded tablespoons of the dough onto the prepared baking sheet. You can gently flatten them slightly with your fingers or the back of a spoon, but they won't spread much. Aim for about 8-10 cookies.
- Bake for 10-14 minutes, or until the edges are lightly golden brown and the cookies are set. They will appear slightly soft in the center, which is ideal for a chewy texture.
- Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This step is crucial for them to firm up.
Notes
Store in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. Can be frozen for 2-3 months.
