- Level
- easy
- Prep Time
- 30 mins
- Total Time
- 1 h 12 m
Ingredients
- 1 ¾ cups
- large-flake oats
- 175 g
- 3/4 cup
- whole wheat flour
- 115 g
- 1/3 cup
- dark chocolate chips
- 70 g
- 1/2 cup
- pecans, coarsely chopped
- 50 g
- 1/3 cup
- dried cranberries, coarsely chopped
- 50 g
- 3 tbsp
- eggnog-flavoured protein powder (see Chef’s tip)
- 45 ml
- 1/2 tsp
- baking soda
- 2.5 ml
- 1/4 tsp
- salt
- 1 ml
- 1/2 cup
- unsalted butter, softened
- 115 g
- 1/3 cup
- honey
- 75 ml
- 1 tsp
- vanilla
- 5 ml
- 1
- egg
- Melted dark chocolate, to taste (optional)
Directions
- Step 1
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
- Step 2
- In a bowl, combine the oats, flour, chocolate chips, pecans, cranberries, protein powder, baking soda and salt.
- Step 3
- In another bowl, cream the butter, honey and vanilla with an electric mixer. Add the egg and mix well. With the machine running on low speed, or with a wooden spoon, stir in the dry ingredients.
- Step 4
- Using a 2-tbsp (30 ml) ice cream scoop, shape the mixture into balls and place on the baking sheets, evenly spaced out. Flatten the cookies slightly.
- Step 5
- Bake one sheet at a time for 12 minutes or until the cookies are golden around the edges. Let cool completely on a wire rack, about 30 minutes.
- Step 6
- Using a spoon, drizzle the melted chocolate over the cooled cookies. Let the chocolate set before serving. The cookies will keep for 5 days in an airtight container at room temperature.
Tips
A cookie packed with protein and holiday flavours. The use of protein powder makes these cookies a healthy choice.
