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
- .75c - rolled oats
- .75c - white whole wheat flour
- 1scoop - Vanilla IdealRaw Protein
- .5c - unsweetened coconut
- .5tsp - baking soda
- 1tsp - cinnamon
- .125tsp - salt
- 3tbsp - IdealRaw Coconut Oil, melted & cooled
- 1 - egg
- .75c - natural peanut butter, slightly softened & cooled
- .5c - coconut sugar
- .25c - unsweetened almond milk
Amount per serving
|Calories||142kcal||81 Calories from Fat|
|% Daily Value *|
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!