Prep
12m
Cook
10m
Total
22m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a large bowl, whisk together the oat flour (oatmeal), whey protein, casein protein, erythritol, baking soda, and salt until fully combined.
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
6
M
I
45
g
Oatmeal, oat flour
22
g
Whey protein powder
22
g
Casein protein powder
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.
Per Serving
Calories
130kcal
Fat
8g
Carbs
8g
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.
Do not skip the casein; it is important for a soft-baked texture so the cookie doesn't get dry. The cookies will be very soft when they come out. You must let them cool on the pan for at least 30 minutes to firm up into the perfect chewy texture. They may look dark (burnt) but that is just the Maillard reaction; they taste rich and indulgent.
Only visible to you
Made it?
Cancel
Prep
12m
Cook
10m
Total
22m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a large bowl, whisk together the oat flour (oatmeal), whey protein, casein protein, erythritol, baking soda, and salt until fully combined.
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
6
M
I
45
g
Oatmeal, oat flour
22
g
Whey protein powder
22
g
Casein protein powder
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.
Per Serving
Calories
130kcal
Fat
8g
Carbs
8g
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.
Do not skip the casein; it is important for a soft-baked texture so the cookie doesn't get dry. The cookies will be very soft when they come out. You must let them cool on the pan for at least 30 minutes to firm up into the perfect chewy texture. They may look dark (burnt) but that is just the Maillard reaction; they taste rich and indulgent.
Only visible to you
Made it?
Cancel
