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Protein Oatmeal Chocolate Thumbprint Cookies


  • 3 tbsp non-dairy milk
  • 2 tbsp melted coconut oil
  • 2 tbsp creamy almond butter
  • 1 tsp vanilla extract
  • 1 scoop Gold Standard Whey vanilla protein
  • ¼ cup rolled oats
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 4 small squares dark chocolate


  1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the non-dairy milk, melted coconut oil, almond butter, and vanilla extract until creamy. Add protein powder, rolled oats, cinnamon, and salt. Use a spatula or wooden spoon to stir until a soft dough forms.
  3. Use a small cookie scoop to portion out dough. Evenly space out on prepared a baking sheet. Slightly press down a piece of dark chocolate onto each cookie.
  4. Bake for 13 minutes or until the tops are golden brown. Allow cooling on the baking sheet for 2 minutes before transferring to a wire cooling rack.