Peanut Butter Protein Oatmeal Cookies

Ingredients

• 1 cup gluten-free rolled oats
• ½ cup creamy peanut butter
• 3 servings MIOCOCO Vanilla Grass-Fed Whey Protein Isolate
• ¼ cup pure maple syrup
• 1 large egg
• ¼ cup almond milk
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ teaspoon baking soda
  
  
• Instructions:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the gluten-free rolled oats, peanut butter, MIOCOCO Vanilla Grass-Fed Whey Protein Isolate, and maple syrup until well combined.
3. Add the egg, almond milk, and vanilla extract. Stir until a thick batter forms.
4. Mix in the cinnamon, salt, and baking soda until fully incorporated.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet and gently flatten with your fingers.
6. Bake for 10–12 minutes, or until the edges are set and lightly golden.
7. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.