oatmeal protein cookie (no powder, browned butter, chocolate)

Chocolate chip protein oatmeal cookies on a white plate.

5 from 3 votes

oatmeal protein cookie (no powder, browned butter, chocolate)

These oatmeal protein cookies are chewy, chocolatey, and finished with flaky sea salt. They get their 5g of protein per cookie entirely from hemp seeds and oats! No powder, no chalky aftertaste. Get ready to be obsessed!

Prep Time15

Cook Time12

Total Time30

Course: Dessert

Cuisine: American

Keyword: hemp hearts

Servings:

Calories: 175kcal

Author: Mika Kinney

Ingredients

wet ingredients

6 tablespoon (84g) unsalted butter
¼ cup (54g) granulated sugar
⅓ cup (65g) coconut sugar or brown sugar
1 large egg

dry ingredients

½ cup (65g) oat flour
⅓ cup (40g) whole wheat flour can sub: all-purpose or 1:1 gluten-free baking flour
½ teaspoon (3g) baking soda
½ teaspoon salt omit if using salted butter
1 cup (110g) rolled oats quick oats won't work

mix-ins

½ cup (75g) hulled hemp hearts hemp seeds
⅓ cup (70g) semi-sweet or bittersweet chocolate chunks

finish

Flaky sea salt

Instructions

Brown the 6 tablespoon (84g) unsalted butter in a light-colored pan over medium heat, swirling occasionally, until it smells nutty and the milk solids are amber-brown, about 5 minutes. Pour immediately into a large mixing bowl.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
While the butter is still warm, whisk in ¼ cup (54g) granulated sugar and ⅓ cup (65g) coconut sugar until combined. Add the 1 large egg and whisk until smooth and slightly thickened, about 1 minute.
Add ½ cup (65g) oat flour, ⅓ cup (40g) whole wheat flour , ½ teaspoon (3g) baking soda, and ½ teaspoon salt. Stir to combine. Fold in the 1 cup (110g) rolled oats and ½ cup (75g) hulled hemp hearts until just combined. Fold in the ⅓ cup (70g) semi-sweet or bittersweet chocolate chunks, and the warm dough will start to melt them slightly.
The dough should feel like play-dough. If it seems crumbly, add additional melted butter one teaspoon at a time. If it's very soft, freeze for 15 minutes and if it still isn't firm enough to scoop, add more oat flour 1 tablespoon at a time.
Scoop dough into 15 equal balls (about 1.5 tablespoons each) and place 2 inches apart. Bake for 7 minutes. Remove and firmly slam the pan on the counter. Return to the oven for 4-5 more minutes until edges are set; the centers will look underdone.
Remove and slam the pan on the counter again. While still hot, use a mason jar lid to swirl each cookie into a perfect circle. Immediately finish with flaky sea salt.
Cool on the pan for at least 10 minutes before eating. They firm up significantly as they cool.

Video

Notes

Freezing dough: Scoop into balls, freeze on a baking sheet until solid, then transfer to a ziplock bag. Bake from frozen, adding 3-5 minutes to the bake time.

Freezing baked cookies: Cool completely, then freeze in an airtight container for up to 3 months. Thaw at room temp or warm in the microwave for 20 seconds.

Storage: Room temp in an airtight container for 3 days, fridge for up to 1 week.

Make ahead: Dough can be refrigerated overnight and baked the next day. Scoop cold and bake as directed.

Vegan: Use vegan butter (melted, some brands like myokis will brown, others won't) and a flax egg (1 tablespoon flax + 3 tablespoons water, rested 5 minutes).

Nutrition