YOUR SOLIN GENERATED RECIPE
High-Protein Chocolate Chip Pecan Breakfast Cookies
Oat-based breakfast cookies baked with toasted pecans and melty dark chocolate chips for a protein-rich meal that tastes like a warm dessert.
INGREDIENTS
1 scoop Vanilla protein powder
0.5 cup Liquid egg whites
0.25 cup Rolled oats
1 tbsp Almond butter
0.5 oz Pecan halves
1 tbsp Dark chocolate chips
0.5 tsp Baking powder
0.25 tsp Ground cinnamon
0.13 tsp Sea salt
1 tsp Vanilla extract
PREPARATION
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the liquid egg whites, almond butter, and vanilla extract until the mixture is smooth and well combined.
Add the vanilla protein powder, rolled oats, baking powder, ground cinnamon, and sea salt to the wet ingredients and stir until a thick dough forms.
Roughly chop the pecan halves and fold them into the dough along with the dark chocolate chips.
Divide the dough into three large portions on the prepared baking sheet and use the back of a spoon to flatten them into thick cookie shapes.
Bake for 12 to 14 minutes until the edges are golden brown and the cookies feel firm to the touch.
Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes to fully set before serving.