Protein Chocolate & Oatmeal Cookies

1 cup (250 ml) of oatmeal flour

1/2 tsp. (3 ml) of baking soda

1 cup (250 ml) of old-fashioned oat flakes

4 tbsp. (60 ml) of coconut oil

2/3 cup (170 ml) of packed brown sugar

1 whole egg

1 1/2 tsp. (8 ml) of vanilla extract

1/3 cup (85 ml) of low fat sour cream

2 servings (60 g) of vanilla protein isolate

3/4 cup (190 ml) of 70% dark chocolate with camelina oil Signé caméline

Salt

1. Preheat the oven to 375 ° F  (190 ° C).
2. Line two large baking sheets with parchment paper.
3. In a medium bowl, whisk together flour, baking soda and salt. Then stir in the oat flakes.
4. In another large bowl, combine the brown sugar with the coconut oil using a mixer on high speed.
5. Add the egg and vanilla, and beat 3 minutes or until light yellow and creamy.
6. Stir the sour cream into the mixture and add the flour mixture all at once with the 2 servings of vanilla protein.
7. Beat until the mixture is smooth. Then stir in the camelina oil chocolate chips.
8. Place your mixture on a cookie sheet (quantity of your choice depending on the desired size) and bake for 12 minutes.

Picture and recipe credits  : Chef Mayer