Prep
5m
Cook
6m
Total
11m
Ingredients
Method
Nutrition
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For
1
M
I
10
g
Oat flour, blended oats
10
g
Self-rising flour
15
g
Whey protein powder, vanilla
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Per Serving
Calories
298kcal
Fat
8g
Carbs
35g
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Blending oats into flour is essential. Do not skip the coconut flour; it absorbs excess moisture to make the cookie thick rather than runny. Use a 50/50 mix of Whey and Casein. Using only Whey will make it dry/cakey; using only Casein will make it too soft. 5 minutes baking = Gooey center. 7 minutes = Cake-like.
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Prep
5m
Cook
6m
Total
11m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
10
g
Oat flour, blended oats
10
g
Self-rising flour
15
g
Whey protein powder, vanilla
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
298kcal
Fat
8g
Carbs
35g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Blending oats into flour is essential. Do not skip the coconut flour; it absorbs excess moisture to make the cookie thick rather than runny. Use a 50/50 mix of Whey and Casein. Using only Whey will make it dry/cakey; using only Casein will make it too soft. 5 minutes baking = Gooey center. 7 minutes = Cake-like.
Only visible to you
Made it?
Cancel
