Protein Oatmeal Chocolate Thumbprint Cookies
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.