Soft, heart-shaped cookies bursting with chocolate and vanilla flavors—perfect for a guilt-free Valentine's Day treat.
Macros per serving: 130 calories, 10g protein, 15g carbs, 3g fat, 3g fiber
Total servings: 12
Ingredients
- 100g oat flour (1 c.)
- 30g whey protein powder (1/4 c.)
- 15g cocoa powder (2 tbsp.)
- 40g powdered erythritol (3 tbsp.)
- 2g baking powder (1/2 tsp.)
- 1g salt (1/4 tsp.)
- 100g nonfat Greek yogurt (1/2 c.)
- 30ml unsweetened almond milk (2 tbsp.)
- 50g mini dark chocolate chips (1/4 c.)
Alternative and substitute ingredients:
- Vegan: Use pea protein powder, dairy-free yogurt, and vegan chocolate chips.
- Gluten-free: Swap oat flour with gluten-free oat flour or almond flour.
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together oat flour, protein powder, cocoa powder, erythritol, baking powder, and salt.
- Add Greek yogurt and almond milk, mixing until a soft dough forms.
- Gently fold in mini chocolate chips.
- Roll dough on a floured surface to 1/4 inch thickness and cut into heart shapes using a cookie cutter.
- Place on the baking sheet and bake for 10-12 minutes.
- Cool completely before serving.
Notes and tips:
- Use a 2-inch heart-shaped cutter for consistent servings.
- Adjust sweetness with additional erythritol or liquid stevia.
- Store in an airtight container for up to 3 days.
- For meal prep, freeze uncooked dough for quick baking later.
Tips for lowering calories:
- Use calorie-free sweetener.
- Reduce chocolate chips or replace with cocoa nibs.
