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Protein Oatmeal Chocolate Chip Cookies

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Protein-rich oatmeal chocolate chip cookies made with cream cheese, honey, brown sugar, and high-protein oats.
See also: Loretta Dough Foundation and Communion Cookies.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings: 100 cookies
Course: Breakfast, Dessert, just desserts,, Snack
Cuisine: American, French, Mediterranean, Satisfaction Kitchen, Southern
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

ReHydrate Cranberries
  • 1 cup dried cranberries
  • 2 tablespoons fresh lemon juice
  • water to cover
Wet Ingredients
  • 8 ounces butter or plant butter, room temperature
  • 8 ounces cream cheese or plant cream cheese, room temperature
  • ½ cup dates
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 2 tablespoons molasses
  • 2 eggs
  • 1 teaspoon vanilla bean paste
Dry Ingredients
  • 10 ounces chocolate chips vegan chocolate chips if preferred
  • 8 ounces pecan pieces
  • 1/2 cup almond flour or 1/2 cup all-purpose flour
  • 2 cups oat flour or 1/2 cup all-purpose flour
  • 3 cups oats quick-cooking high-protein oats
  • 1 teaspoon baking soda
  • 1 teaspoon flaky sea salt
Toppings Show Here
  • 2 cups blueberries
  • ½ cup 7 Seed Nut Butter
  • ½ cup Sugar in the Raw
Optional Toppings
  • chocolate melting wafers
Makes: 1.5inch round, 1.5inch height

Equipment

  • Mixer
  • Paddle attachment
  • Baking sheet

Method
 

Re-Hydrate Cranberries
  1. Place cranberries in a bowl. Add lemon juice and water to cover. Cover and place in refrigerator.
Bring to Room Temperature
  1. Bring the butter, cream cheese, and eggs to room temperature so the dough combines smoothly.
Mix Wet Ingredients
  1. Cream the butter, cream cheese, dates, honey, brown sugar, and molasses until light and fluffy.
  2. Add the vanilla bean paste and the eggs one at a time. Mix lightly after each addition.
Mix Dry Ingredients
  1. In a separate bowl, combine the chocolate chips, pecan pieces, almond flour, oat flour, all-purpose flour, oats, baking soda, and flaky sea salt.
  2. Gradually mix the dry ingredients into the wet ingredients just until combined.
  3. Chill the dough for about 1 hour.
  4. Scoop onto parchment-lined baking sheets and add any desired toppings.
  5. Bake at 350°F for about 12-15 minutes, until lightly golden. Rotate tray halfway through.

Nutrition

Calories: 100kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 10mgSodium: 35mgPotassium: 56mgFiber: 1gSugar: 7gVitamin A: 95IUVitamin C: 0.3mgCalcium: 13mgIron: 0.4mg

Notes

Part of the Loretta cookie collection. See also: Loretta Dough Foundation, Plum Delicious Berry Tart and Kathie’s Candied Ginger Cookies.
Adapted from the Protein Oatmeal Chocolate Chip recipe page from Satisfaction Just Desserts.

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