Ingredients
- 1/4 cup Syntrax Vanilla Bean Torte Protein Powder
- 2 cups Quick Cooking Oats, divided *not instant or steel cut
- 1/4 cup plus 1 tablespoon light brown sugar (or equal parts Steviva plus 2 tablespoon molasses or 2 tablespoon plus 1 teaspoon Splenda Brown Sugar Blend)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/3 cup plus 1 tablespoon Coconut Oil, softened (you can use unsalted butter in place if you’d prefer)
- 1 teaspoon Vanilla Bean Paste (can use vanilla or coconut extract in place)
- 1 extra large whole egg (or 3 1/2 tablespoon egg whites)
- 3/4 cup dark chocolate chips
- 1/4 cup raw coconut flakes *optional
Instructions
- Preheat oven to 350F.
- Line a cookie sheet with parchment paper.
- Put 1 cup of the oats in a food processor and grind to form a powder.
- Place the oat flour, the remaining cup of oats, Syntrax Vanilla Bean Torte Protein Powder, brown sugar, cornstarch, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment.
- Turn on low to combine briefly.
- Add in the egg, vanilla bean paste and softened coconut oil.
- Mix to combine. The mixture will be very moist but almost look clumpy. That’s OK.
- Add in the chips (plus optional coconut) and mix just until combined.
- Using a medium cookie scoop (about a 1” round scoop – 2 teaspoon), scoop up some dough and gently press the bottom to ‘pack’ the dough in.
- Place on the parchment lined paper 2 1/2” apart.
- If desired, slightly press the top of the cookie down. Doesn’t affect the cookie, just the shape (if you want domed or more round).
- Bake for 9-11 minutes or until the tops of just starting to turn golden brown. They will give slightly to the touch.
- Place the pan on a cooling rack for 2 minutes then remove the cookies from the pan and place on the rack to cool completely.
- Store the cookies in an air tight container.
