These cookies turned out too good not to share the recipe. This was something I threw together today just testing out low point recipes for protein cookies.
On the purple plan, 1 cookie is 1 smart point.
I linked to the ingredients or products I used to make these throughout this post. These include regular Walmart and Target links, and Amazon affiliate links, which won’t cost you any extra money but will give me a really, really, really small kick-back that I’m sure will eventually add up to something useful.
What I used to make the oat flour:
From Target (or wherever, but that’s where I just bought mine), this Ninja Express Chopper did the trick, just by adding some raw, Quaker old fashioned oats, and pressing down that button on the top until it chopped down fine enough to my liking.
Preheat Oven
Don’t forget, before you start, to go ahead and preheat your oven to 350 F.
Mixing the Ingredients
I started out with the smallest mixing bowl out of this Plastic Mixing Bowl set from Target. The white one. I grabbed my banana, peeled it, and dropped it into the bowl to get it mashed up into a puree with a fork.
Next, I took my homemade oat flour and measured out 1/2 cup to add to the banana puree.
I grabbed my PE Science Frosted Chocolate Cupcake protein powder (Amazon) and added in a scoop.
Next I reached for the baking soda and baking powder, and added in 1/2 tsp each of those. I added in a pinch of salt, about 1/16 of a tsp (half of 1/8 tsp).
Then I thought… let’s add more chocolate flavor. I grabbed a package of Jello sugar-free fat-free chocolate pudding mix, and added in a Tablespoon of that. (Yum!)
But wait, okay, maybe a little more chocolate flavor. So, I added 1/2 tsp of Hershey’s Special Dark Cocoa powder.
I went ahead and added 1/4 cup of egg whites and 2 tsp of unsweetened applesauce so that I could stir it all together.
Last of all, I added some sugar free white chocolate chips and mixed those in until they were nice and coated, and evenly distributed throughout the dough.
The Cookie Sheet
For whatever reason, I like to make sure when baking cookies that I use a cookie sheet with a smooth surface. I don’t like the bottom of my cookies having a weird imprint from the pan they baked on. Weird? Possibly. But I digress.
I have a really nice, heavy duty baking sheet from Amazon, but since it has the ridged lines, I just used an old one I have like this one from Target with the nice, flat surface on it.
Instead of using any nonstick cooking spray, I just line the pan with some parchment paper and scooped the dough out in equal parts with one of these small ice cream scoops. Trust me when I say use the full scoop. It doesn’t look like you’ll have enough dough for 12 cookies, but once you get them all scooped out, you’ll still be dabbing a little bit more onto each dollop to get the last of your dough used up.
I baked the cookies for about 10-12 minutes. I took them out at about 10 minutes and poked one with a toothpick, but it didn’t come out clean, so I stuck them back in for another couple of minutes and they turned out just right.
If you make these, please let me know how they turned out for you!
I will say, I’ve yet to make a “healthy” cookie that my 9-year-old doesn’t take a tiny nibble off of and then hand back to me saying, “I don’t like it.” I have the pickiest eater on the planet. He doesn’t like any cookies unless they were made by Nabisco or Pillsbury, or at least have full sugar content. Truth be told, I’m not a huge fan of the “healthy” tasting stuff myself, but these turned out really good and have my seal of approval, at least!
Walmart Ingredients Shopping List
- Quaker old fashioned oats
- Banana
- Baking Soda
- Baking Powder
- Salt
- Jello sugar-free fat-free chocolate pudding mix
- Hershey’s Special Dark Cocoa powder
- Egg whites
- Unsweetened applesauce
- Sugar free white chocolate chips
- parchment paper
- small ice cream scoop
Target Shopping List
Amazon Shopping List (with affiliate links)
- PE Science Frosted Chocolate Cupcake protein powder
- heavy duty baking sheet (mentioned but not used for this recipe)
Chocolate Oatmeal Flour Protein Cookies
Ingredients
- ½ cup oat flour
- ½ tsp baking soda
- 1 pinch salt
- ½ tsp Hersheys Special Dark Cocoa Powder
- 1 medium banana
- 2 tsp unsweetened applesauce
- 1 scoop PE Science Frosted Chocolate Cupcake protein powder
- ½ tsp baking powder
- 1 Tbsp Jello Fat Free Sugar Free chocolate pudding mix
- 3 Tbsp sugar free white chocolate chips
- ¼ cup egg whites
Instructions
- Preheat oven to 350 F.
- In a medium-size mixing bowl, mash the banana into a puree.
- Add in all other ingredients and mix well.
- Using a small ice cream scoop or spoon, scoop out 12 equal portions onto a parchment-lined cookie sheet.
- Bake at 350 for 8-12 minutes or until toothpick comes out clean.
- Transfer to a cooling rack and let cool or enjoy warm.
- Store leftover cookies in airtight container in refrigerator after cooling completely, or freeze extras for later use.
