YOUR SOLIN GENERATED RECIPE
Chewy Almond Butter Oatmeal Cookies
Savor these chewy, high-protein almond butter oatmeal cookies that combine the rich nuttiness of almond butter with the hearty texture of rolled oats and a boost of whey protein. Their warm aroma of vanilla and honey makes them a versatile meal option that can be enjoyed for breakfast, lunch, or dinner.
INGREDIENTS
3 tablespoons Almond Butter (~48g)
1.5 cups Rolled Oats (~122g)
2 scoops Vanilla Whey Protein Powder (~60g)
2 large Eggs
1 large Egg White (~33g)
2 tablespoons Chia Seeds (~28g)
2 tablespoons Honey (~42g)
1 teaspoon Vanilla Extract (~5g)
1/2 teaspoon Baking Soda (~3g)
1 pinch Salt (~1g)
PREPARATION
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the rolled oats, protein powder, chia seeds, baking soda, and a pinch of salt. Mix well.
In a separate large bowl, whisk together the almond butter, honey, eggs, egg white, and vanilla extract until smooth and well incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter will be sticky and thick.
Scoop out rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Lightly flatten each cookie with the back of a spoon or your fingers to form a cookie shape.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and just beginning to turn golden around the edges.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For a meal-sized serving, enjoy approximately 4 cookies, which will provide roughly 35 grams of protein and 463 calories.