Double Chocolate Chunk High-Protein Breakfast Cookies

Adapted from Double Chocolate High-Protein Breakfast Cookies

Ingredients
2 c. uncooked quick rolled oats (NOT instant)
2-4 scoops unflavored whey protein powder, enough to add 40g protein
1/4 c. almond flour
4 T. unsweetened dark cocoa powder
1 t. baking soda
1/2 t. cinnamon
1 t. instant espresso powder
1/16 t. cayenne
1/4 t. salt
1 egg
2 oz. melted dark chocolate (Trader Joe's 72% Pound Plus)
1/2 c. applesauce and/or pumpkin puree
2 T. wild honey
1 t. vanilla extract
few drops orange extract
4 T. skim milk
2 oz. finely chopped dark chocolate (Trader Joe's 72% Pound Plus), or nuts or dried fruit

Directions
Set oven to 350˚F.
Measure oats into a medium bowl.  Sift remaining dry ingredients on top of oats and mix together.
Mix wet ingredients together in a separate bowl with an immersion blender, and carefully stream in melted chocolate to blend.
Add wet ingredients to the dry ingredients and mix thoroughly.  Add stir-ins and mix together.
Evenly divide the batter using a spoon or ice cream scoop onto a baking sheet lined with parchment or Silpat, then gently mash down on each circle since the cookies will not rise too much in the oven.
Bake for no more than 8 minutes, then allow them to cool on a towel or a cooling rack. They will harden and become chewy as they cool. 

Notes: Version 3
Too cakey and still not chocolatey enough.  Used half applesauce and half pumpkin puree.  Add back a little stevia to increase sweetness.  I added milk because the dough seemed to dry.  Add less next time.  Original recipe didn't call for cocoa powder, and the almond flour doesn't add much protein, so skip that next time.  Chop chocolate chunks more roughly and maybe reduce amount of melted chocolate?

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 227
% Daily Value *
Total Fat 9 g	13 %
Saturated Fat 4 g	20 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 24 mg	8 %
Sodium 252 mg	10 %
Potassium 50 mg	1 %
Total Carbohydrate 24 g	8 %
Dietary Fiber 5 g	22 %
Sugars 9 g
Protein 11 g	21 %
Vitamin A	36 %
Vitamin C	1 %
Calcium	12 %
Iron	29 %

Double Chocolate High-Protein Breakfast Cookies

Adapted from Chocolate Chunk High-Protein Breakfast Cookies and Double Chocolate Protein Breakfast Cookies

Ingredients
2 c. uncooked quick oats (NOT instant)
2-4 scoops unflavored whey protein powder, enough to add 40g protein
1/4 c. almond flour
2 T. unsweetened dark cocoa powder
1 t. baking soda
1/2 t. cinnamon
1/2 t. instant espresso powder
sprinkle cayenne
dash salt
1 egg
4 oz. melted dark chocolate
1/2 c. pumpkin puree
1-2 t. stevia powder
1 T. wild honey
1/2 t. vanilla extract
few drops orange extract
2 oz. finely chopped dark chocolate

Directions
Set oven to 350˚F.
Sift and mix dry ingredients together in a bowl.
Mix wet ingredients together in a separate bowl.
Add wet ingredients to the dry ingredients and mix thoroughly. Toss in any dried fruit or dark chocolate and mix together.
Evenly divide the batter using a spoon or ice cream scoop onto a baking sheet lined with parchment or Silpat, then gently mash down on each circle since the cookies will not rise too much in the oven.
Bake for no more than 12 minutes, then allow them to cool on a towel or a cooling rack. They will harden and become chewy as they cool. 

Notes: Version 2
Too hard; more like bars.  Fairly chocolatey.  Can still taste the pumpkin and the stevia.

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 253
% Daily Value *
Total Fat 11 g	17 %
Saturated Fat 6 g	28 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 24 mg	8 %
Sodium 196 mg	8 %
Potassium 41 mg	1 %
Total Carbohydrate 28 g	9 %
Dietary Fiber 7 g	26 %
Sugars 8 g
Protein 11 g	21 %
Vitamin A	36 %
Vitamin C	1 %
Calcium	5 %
Iron	32 %

Chocolate Chunk High-Protein Breakfast Cookies

Adapted from Pr-Oat-ein Breakfast Cookies

Ingredients
2 c. uncooked old-fashioned oats (NOT instant)
2-4 scoops unflavored whey protein powder, enough to add 40g protein
1/4 c. almond flour
2 T. unsweetened dark cocoa powder 
1 t. baking soda
1/2 t. cinnamon
1/2 t. instant espresso powder
sprinkle cayenne
dash salt
1 egg
4 oz. unsweetened applesauce
1/2 c. almond butter
2 T. wild honey
1/2 t. vanilla extract
few drops orange extract
3 oz. finely chopped dark chocolate


Directions
Set oven to 350˚F.
Sift and mix dry ingredients together in a bowl.
Mix wet ingredients together in a separate bowl.
Add wet ingredients to the dry ingredients and mix thoroughly. Toss in any dried fruit or dark chocolate and mix together.
Evenly divide the batter using a spoon or ice cream scoop onto a baking sheet lined with parchment or Silpat, then gently mash down on each circle since the cookies will not rise too much in the oven.
Bake for no more than 8 minutes, then allow them to cool on a towel or a cooling rack. They will harden and become chewy as they cool. 

Notes: Version 1
Too dry and not chocolatey.  Almond butter adds a lot of protein, but is expensive.  Switching with melted chocolate.  Switching applesauce with pumpkin puree.  Adding stevia to sweeten instead of extra sugar.

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 303
% Daily Value *
Total Fat 16 g	25 %
Saturated Fat 4 g	19 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 25 mg	8 %
Sodium 195 mg	8 %
Potassium 52 mg	1 %
Total Carbohydrate 29 g	10 %
Dietary Fiber 6 g	23 %
Sugars 9 g
Protein 13 g	25 %
Vitamin A	1 %
Vitamin C	0 %
Calcium	8 %
Iron	24 %