YOUR SOLIN GENERATED RECIPE
Soft-Baked Protein Chocolate Chip Cookies
Oven-baked cookies made with protein-rich oat flour and pumpkin puree, featuring a tender, soft-baked center and melty chocolate.
INGREDIENTS
1.41 ounces Vanilla Whey Protein Isolate
3 tablespoons Liquid Egg Whites
3 tablespoons Oat Flour
2 tablespoons Canned Pumpkin Puree
1 tablespoon Sugar-Free Semi-Sweet Chocolate Chips
PREPARATION
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone mat.
In a medium-sized mixing bowl, whisk together the vanilla protein powder and oat flour until well combined.
Add the liquid egg whites and pumpkin puree to the dry mixture, stirring until a thick, uniform cookie dough forms.
Gently fold in the sugar-free chocolate chips using a spatula.
Divide the dough into four equal portions and place them on the prepared baking sheet, using the back of a spoon to flatten them into cookie shapes.
Bake for 8 to 10 minutes, or until the edges are just firm to the touch while the centers remain soft.
Remove from the oven and let the cookies rest on the baking sheet for at least 5 minutes to set before transferring to a wire rack.