oatmeal protein cookie (no powder, browned butter, chocolate)
Serves 15
15 mins prep
12 mins cook
30 mins total
These oatmeal protein cookies are chewy, chocolatey, and finished with flaky sea salt. They get their 5g of protein per cookie entirely from hemp seeds and oats! No powder, no chalky aftertaste. Get ready to be obsessed!
wet ingredients
dry ingredients
mix-ins
finish
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Brown the 6 tbsp (84g) unsalted butter in a light-colored pan over medium heat, swirling occasionally, until it smells nutty and the milk solids are amber-brown, about 5 minutes. Pour immediately into a large mixing bowl.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
While the butter is still warm, whisk in ¼ cup (54g) granulated sugar and ⅓ cup (65g) coconut sugar until combined. Add the 1 large egg and whisk until smooth and slightly thickened, about 1 minute.
Add 1/2 cup (65g) oat flour, ⅓ cup (40g) whole wheat flour, ½ teaspoon (3g) baking soda, and ½ teaspoon salt. Stir to combine. Fold in the 1 cup (110g) rolled oats and ½ cup (75g) hulled hemp hearts until just combined. Fold in the 1/3 cup (70g) semi-sweet or bittersweet chocolate chunks, and the warm dough will start to melt them slightly.
The dough should feel like play-dough. If it seems crumbly, add additional melted butter one teaspoon at a time. If it's very soft, freeze for 15 minutes and if it still isn't firm enough to scoop, add more oat flour 1 tbsp at a time.
Scoop dough into 15 equal balls (about 1.5 tablespoons each) and place 2 inches apart. Bake for 7 minutes. Remove and firmly slam the pan on the counter. Return to the oven for 4-5 more minutes until edges are set; the centers will look underdone.
Remove and slam the pan on the counter again. While still hot, use a mason jar lid to swirl each cookie into a perfect circle. Immediately finish with flaky sea salt.
Cool on the pan for at least 10 minutes before eating. They firm up significantly as they cool.
