February 24, 2013 by bridgitgillis
The basic recipe for these bars came from a pin at: http://pinterest.com/pin/99149629268523829/. They were supposed to be cookies, but about halfway through cooking, my cookies looked like this…
I couldn’t fit all the dough onto my pan anyways, so I decided to nix the cookie idea and bake it into cookie bars. Worked out great! (I used the applesauce instead of butter and oat bran for the bran) I could taste the vanilla protein powder, but the chocolate chips helped make the taste more manageable.
The original web site has the exact nutrition facts, but as far as most recipes go, I chose this one first because it is lower fat and lower carb than others, but still has the protein that I was looking for.
(makes about 24 servings)
1 cup / 4.5 oz / 120 gr rolled oats
⅓ cup / 0.7 oz / 22 gr wheat bran (or germ)1- I used oat bran
½ cup / 2 scoops protein powder (vanilla or unflavored)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine grain sea salt- I used regular salt and it was fine
1 teaspoon vanilla extract
½ cup / 4 oz / 113 gr butter (or coconut oil), at room temperature2- I used applesauce
½ cup / 3.8 oz / 110 gr firmly packed brown sugar- I used mostly brown sugar and topped it off with truvia
2 eggs (or 4 egg whites or 2 flax eggs)
3.5 oz / 100 gr of dark chocolate bar (+70%), chopped into chunks (or chocolate chips)- All I had was mini chocolate chips
1 If you don’t have wheat bran (or germ) use whole wheat flour. If, instead, you want to keep them gluten-free use brown rice flour.
2 Feel free to use applesauce as a fat substitute, just don’t expect crunchy cookies.
Preheat the oven to 350°F (180°C), with racks placed in the middle. Line two baking sheets with unbleached parchment paper and set aside.
In a bowl combine the oats, protein powder, wheat bran, baking soda, baking powder, and salt. Set aside.
Either by hand, or using an electric mixer, cream the butter (or coconut oil) until light and fluffy. Beat in the sugar for a couple of minutes, scraping down sides a few times along the way. Incorporate the eggs (or flax eggs) one at a time, then the vanilla.
Add the dry mixture, and stir until everything barely comes together. Then stir in the chocolate, mixing until it is evenly distributed throughout the dough.
Scoop 1 tablespoon of dough to make uniform balls. Arrange each cookie at least 3-inches apart on the baking sheet. They’ll flatten out quite a bit.
For extra crisp cookies, bake until deeply, deeply golden on the bottom, about 11 to 12 minutes. Rotate the pans once about 2/3 the way through baking. When you reach the 10 minutes mark keep an eye on the oven, and make sure they don’t burn.
If you like your cookies a little chewier, you should bake for less time. Cool on a rack.
One cookie scores the following nutrition facts: 118 calories, with 6 grams of fat, 12 grams of carbs and 5 grams of protein.
Check out the origin of this recipe at: http://www.theironyou.com/2012/02/protein-oatmeal-chocolate-chip-cookies.html