These protein cookies are soft, slightly sweet, and have a little chocolate kick from some chocolate chips. There’s no added refined sugar (just sweetened with maple syrup) and the lovely red velvet color is from NOW® Sports Beet Root powder.
2 cups oats, ground into flour
2 tablespoons beet powder
1 tablespoon cocoa powder
1 teaspoon baking powder
pinch of salt
2 scoops protein (I use this unflavored protein)
1/2 cup maple syrup
1/2 cup almond milk
2 tablespoons melted butter
1 tablespoon MCT oil
Optional: 1/3 cup mini chocolate chips
Preheat the oven to 350 degrees and spray a classic muffin tin with avocado oil or nonstick spray.
In a large bowl, combine the oat flour, beet powder, cocoa powder, baking powder, salt, and protein powder. Whisk to combine.
Stir in the maple syrup, almond milk, egg, butter, MCT oil, and chocolate chips, and mix until spoon.
Divide evenly in the muffin pan and bake for 15-18 minutes, until set.
Allow to cool completely before removing.
Store any leftover muffins in a covered container in the fridge, or freeze as part of meal prep!