These chewy, moist oatmeal cookies dotted with white chocolate and dried cranberries are quite possibly my FAVORITE new protein cookie recipe...and that’s saying a lot!
Seriously, if you have been considering trying a protein cookie recipe but haven’t yet pulled the trigger then THIS is the recipe for you to try. And if you have been asked to bring treats to a holiday gathering then bring these cookies! Even if your friends and family aren’t excited to try something healthy. ESPECIALLY if they don’t want a healthy treat. It’s too much fun to let them know how healthy it is, after they’ve raved about how yummy it tastes :)
This recipe makes either 24 large cookies or 48 small cookies. The nutrition listed is for 48 small cookies - so if you make the larger cookies then double the nutrition numbers!
1 cup brown Swerve
¼ cup granular Swerve
2 cups pecans, toasted and chopped
½ cup TRULEAN Frosted Vanilla Cake Protein Powder
½ teaspoon sea salt
3 cups rolled oats
⅔ cup Lily’s stevia-sweetened white chocolate chips
¼ cup dried cranberries
Preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper and set aside.
In a large mixing bowl mix the coconut oil, brown and granular swerve together. Add the eggs and vanilla extract and mix until fully combined.
Pulse the pecans in a food processor into a flour. Add the Frosted Vanilla Cake Protein Powder, sea salt and baking soda and pulse until fully combined.
Transfer the dry ingredients into the mixing bowl and cream together with the coconut oil mixture. Mix in the rolled oats, white chocolate chips and dried cranberries until fully incorporated.
For Large Cookies: Roll 2 Tablespoons of cookie dough into 24 cookies and bake for 8 minutes in the preheated oven.
For Small Cookies: Roll 1 Tablespoon of cookie dough balls into 48 cookies and bake for 6 minutes in the preheated oven.
Be sure to slightly underbake the cookies! After 8 minutes the cookies will look slightly underbaked and that is PERFECT!