Maple Pecan
Maple syrup and toasted pecans give this cookie a warm, slightly caramelized flavor that feels more like a fall bake than a typical protein snack.
Servings 10 Cookies
Equipment
- Mixing bowl
- Whisk
- Small skillet
- Baking Sheet
- Parchment Paper
Ingredients
1 cup rolled oats
1/3 cup vanilla protein powder
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
Pinch of salt
1/3 cup plain Greek yogurt
1/4 cup maple syrup
1 large egg
1/2 cup chopped pecans
Instructions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together the oats, protein powder, cinnamon, baking soda, and salt.
3. In a separate bowl, whisk the Greek yogurt, maple syrup, and egg together.
4. Stir the wet ingredients into the dry ingredients, then fold in the chopped pecans.
5. Scoop the dough into mounds on the baking sheet, spacing them evenly.
6. Bake for 12 to 14 minutes, until the edges are golden brown.
7. Cool on the pan for 5 minutes.
Notes
Toasting the pecans in a dry pan for 2 to 3 minutes before adding them deepens the flavor though it's optional.