Here’s your chewy, chunky High-Protein Cowboy Cookies 🤠🍪
Loaded with oats, chocolate, coconut, and nuts — but boosted for serious protein.
🤠 High-Protein Cowboy Cookies
🍽 Makes: 14–16 cookies
Soft center | Slightly crisp edges | Freezer-friendly
🥣 Ingredients
Dry:
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1 cup oat flour
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½ cup vanilla or unflavored protein powder (whey-casein blend best)
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¾ cup rolled oats
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½ tsp baking soda
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½ tsp cinnamon
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¼ tsp salt
Wet:
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½ cup natural peanut butter (or almond butter)
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¼ cup light butter, softened
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⅓ cup brown monk fruit (or coconut sugar)
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1 large egg
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½ cup liquid egg whites
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1 tsp vanilla extract
Mix-Ins:
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⅓ cup sugar-free chocolate chips
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¼ cup unsweetened shredded coconut
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¼ cup chopped pecans or walnuts
👩🍳 Instructions
1️⃣ Preheat oven to 350°F (175°C). Line baking sheet.
2️⃣ Mix dry ingredients in one bowl.
3️⃣ In another bowl, beat peanut butter, butter, and sweetener until smooth.
4️⃣ Add egg, egg whites, and vanilla. Mix well.
5️⃣ Combine dry into wet until just incorporated.
6️⃣ Fold in chocolate chips, coconut, and nuts.
7️⃣ Scoop 2 tbsp dough per cookie. Slightly flatten (they don’t spread much).
8️⃣ Bake 9–11 minutes until edges are golden.
Centers should look slightly soft — they firm up while cooling.
Cool 10 minutes before moving.
📊 Nutrition (Per Cookie – Approx.)
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Calories: 170
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Protein: 11–14g
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Carbs: 12–14g
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Fat: 9g
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Fiber: 3g
(Macros vary by protein powder used)
💪 Protein Boost Options
✔ Add 2 tbsp collagen to dough
✔ Use powdered peanut butter for leaner macros
✔ Swap half oats for crushed high-protein cereal
✔ Use casein for softer, bakery-style texture
🔥 Texture Tips
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Don’t overbake (protein dries fast)
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Chill dough 20 minutes for thicker cookies
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If dough is dry → add 1–2 tsp almond milk
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If sticky → add 1 tbsp oat flour
