If you’re looking for an upgrade to regular chocolate chip cookies, this is it.
Peanut butter, coconut flakes, oats, and chocolate chips come together in this healthier version of cowboy cookies! I love making these for my kids, they can’t get enough of them!
Serving size is one cookie, makes about 22
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- .75 c rolled oats
- .75 c white whole wheat flour
- 1 scoop Vanilla IdealRaw Protein
- .5 c unsweetened coconut
- .5 tsp baking soda
- 1 tsp cinnamon
- .125 tsp salt
- 3 tbsp IdealRaw Coconut Oil, melted & cooled
- 1 egg
- .75 c natural peanut butter, slightly softened & cooled
- .5 c coconut sugar
- .25 c unsweetened almond milk
Preheat the oven to 350°F. Line a baking pan with parchment paper and set aside.
Whisk together the oats, flour, protein powder, coconut, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, peanut butter, coconut sugar and almond milk.
Add the flour mixture, stirring until ingredients are incorporated. Fold in the chocolate chips.
Using a tablespoon sized cookie scoop, divide the dough into 22 cookies. Slightly flatten the tops of the cookies with your fingers before baking.
Bake at 350°F for about 10 minutes, Cool cookies on the pan for about 5 minutes before transferring to a cooling rack. Enjoy!
Amount per serving