|
|
Oattie Cookie
These are amazing and one of my all-time favorite recipes. I’ve been known to eat three of these for breakfast along with a protein shake or some egg whites. They are fantastic for people that are on the go and don’t have time to sit down, heat up water and make oats. They’re also great for traveling and perfect for your kids. I guarantee you can get your kids to eat oats in the morning with these babies, and they won’t even realize it!
Here is the basic recipe:
Preheat oven to 350 degrees.
Mix together
- 3 cups of dry oats
- 1 1/2 cups unsweetened applesauce OR pure canned pumpkin. I prefer the pumpkin!
- 3 egg whites
- 1 tsp vanilla
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- (Optional: add 1/8 cup Stevia to sweeten)
Simple, right? Right!
Mix everything together and drop by spoonful onto a baking sheet sprayed lightly with non-stick cooking spray. You can also roll these into balls by hand, and slightly flatten.
Makes 24 cookies. <– make sure you portion out 24, or the macros listed below will be different.
Bake at 350 degrees for 10 minutes.
My favorite way to make this recipe is to substitute pure canned pumpkin instead of the applesauce. It makes the cookies moist, adds fiber and beta-carotene, and cuts the carbs down a bit.
Get creative! Add dried cranberries & walnuts, or shredded coconut & cacao nibs, or whatever your heart desires. Or maybe even smear a tiny little bit of peanut butter or PB2 on top!
No need for flour, sugar or other ingredients that our bodies just do NOT need!
Just remember that anything you add in is going to change the macros, so calculate them out and make sure that they fit into your daily caloric “budget.”
I like to add semi-sweet chocolate chips to this recipe for a treat and they are amazing! I made these for my friends and family numerous times and they say that they are BETTER than regular oatmeal chocolate chip cookies!
These are perfect to stick in a Ziploc bag and take with you along with some protein powder so you have no excuse not to be prepared with clean food.
These store at room temp for about two days. Any longer than that and you want to refrigerate them.
For a serving of 3 cookies
Protein: 6g
Carbohydrates: 26g
Fat: 2g
Calories: 145
Little bite sized mini mounds of yummy baked oattie goodness. Blissful!
Chocolate chewies
Ingredients- 45 grams of dark chocolate chips (about 1/4 cup)
- 1/2 cup oats
- 1 extra small banana
- 1 tsp vanilla extract
- 1 tsp unsweetened cocoa powder
First, mash the banana completely with a fork.
Next, microwave the chocolate chips for about 60 seconds until they are melted, being very careful not to burn them.
Mix the banana and the other ingredients into the melted chocolate and stir it all together. Drop seven small cookies onto a plate covered with wax or parchment paper.
Toss into the fridge for about an hour so they can set up, and then enjoy!
They melt rather quickly, so it’s best to have them when they are a bit cold.
Makes seven small chewy cookies.
Per cookie:
Protein: 0.5 grams
Carbohydrates: 11 grams
Fat: 2 grams
Calories: 64
These are really good and rich, and perfect to satisfy a chocolate craving once in awhile.
And as usual, your kids will love these, too!
PDF 
Jen Comas is a nationally qualified figure competitor in Salt Lake City, UT and is attempting to crossover into raw powerlifting. Michael Keck is based out of Somerset, KY and is a world record holding raw powerlifter.
View Jen’s Training Log 
These are so delicious! Perfect to just toss in your bag and be on your way. Another killer recipe, keep em’ coming!
YESSSSSS! Finally an update to the cookbook! Thanks Jen, Ill have to definitely make these sometime.
Nice! try these out some time.
could i add protein powder to the oatty cookies and if so how much would fit in to the recipe
thanks
Jon – that is a good question and I’ve wondered that same thing myself! I’d assume that you could. You could try adding a scoop or two of protein powder and then add some water to thin it out. That is a guess though. I’ve never tried it. I typically eat the oattie cookies along with a protein shake or some eggs. I’ll have to tinker with this recipe again and see what I come up with.
Jen,
I tried making these with unsweetened apple sauce (apparently canned pumpkin is only seasonal at trader joes?) and I guess I made them too big because they basically just fell apart…but they were still pretty but very very very soft. How does one make them as chewy and “sticky” as possible? Or are they supposed to be very soft?
Hey Marc,
The recipe should make 24, so if you made 10 gigantic ones, that could be part of the problem. I’ve made these at least 30 times and never had a problem with them falling apart. I’d suggest using your hands to squish them into little balls, slightly flatten them just a little bit, and then place on the cookie sheet. If they are too soft, I’d leave them in the oven for another minute or two. Let me know how it goes! I’m always curious to hear the feedback. If it still goes awry, I’ll make a little video
any update on adding protein powder? and would using whole eggs make much difference (aside from upping the fat that is)? I’ve always used whole eggs when cooking for the minerals and amino acids.
I made the Oattie Cookies with pumpkin yesterday. They came out really moist and delicious. I didn’t add any sweetener so they’re more of a breakfast cookie.
Yea for gluten free recipies! Being a celiac, anything I can add to my cookbook is appreciated. Thanks. Gonna try them this week.
Yeah, I used Bob’s red mill GF rolled oats. They’re amazing.
I’m actually confused by the comments about the cookies being moist and/or delicious. I made them this morning…followed the recipe exactly (used pumpkin) and they were dry and bland as heck (and I had even added the sweetener). Not sure what went wrong….might have to play with it.