Description
These Very Strawberry Protein Cookies combine the natural sweetness and vibrant flavor of fresh and freeze-dried strawberries with a boost of protein from vanilla protein powder, making them a delicious, healthy snack or dessert option. With a soft yet slightly chewy texture, subtle hints of vanilla, and the optional addition of white chocolate chips, these cookies are easy to prepare, gluten-free, and perfect for anyone looking to satisfy their sweet tooth while fueling their body.
Ingredients
Scale
Dry Ingredients
- 1 cup oat flour
- 1/2 cup vanilla protein powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Fruits & Additions
- 1/2 cup freeze-dried strawberries, crushed
- 1/4 cup fresh strawberries, diced
- 2 tablespoons white chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the oat flour, vanilla protein powder, baking soda, and salt until well combined. This dry mix will form the base of your cookie dough.
- Combine Wet Ingredients: In another bowl, whisk the melted coconut oil, honey (or maple syrup), egg, and vanilla extract until the mixture is smooth and fully blended.
- Combine Wet and Dry: Add the dry ingredients to the wet bowl and stir gently until just combined, being careful not to overmix to keep the cookies tender.
- Fold in Strawberries & Chips: Gently fold in the crushed freeze-dried strawberries, diced fresh strawberries, and white chocolate chips if using. This adds bursts of strawberry flavor and a sweet touch.
- Scoop the Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each scoop slightly with the back of a spoon.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges turn golden brown and the centers set. Keep a close eye to avoid overbaking.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For a vegan alternative, replace the egg with a flax egg made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, and use maple syrup instead of honey.
- Store the cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- These cookies make a perfect post-workout snack or a quick breakfast on the go.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 6 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg
