Ingredients
Scale
- 1 ½ cups rolled oats (not instant)
- ½ cup brown sugar, packed
- ½ cup protein powder (vanilla or unflavored)
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- ¼ cup milk (any kind, or water for vegan)
- 2 large eggs (or 2 flax eggs for vegan: 1 tbsp flaxseed meal + 3 tbsp water per egg)
- ¼ cup melted coconut oil (or other neutral oil)
- 1 teaspoon vanilla extract
- Optional add-ins: ½ cup chocolate chips, raisins, chopped nuts, dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together oats, brown sugar, protein powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk applesauce, milk (or water), eggs (or flax eggs), melted coconut oil, and vanilla extract.
- Gradually add wet ingredients to dry ingredients, mixing gently until just combined. Fold in optional add-ins.
- Drop rounded tablespoons of cookie dough onto prepared baking sheet, leaving 2 inches between cookies.
- Bake for 12-15 minutes until edges are golden and centers are set.
- Cool completely on a wire rack before storing.
Notes
- Mix dry ingredients thoroughly for even baking and flavor.
- Ensure coconut oil is fully melted before adding.
- Do not overmix; aim for just-combined consistency.
- Do not overcrowd the baking sheet for even baking.
- Store cooled cookies in an airtight container at room temperature for up to a week or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American