Preheat your oven to 350°F (175°C).

Grab your baking sheet and cover it with parchment paper or a silicone mat to keep the cookies from sticking.

In a large mixing bowl, combine 1 ½ cups oat flour, ½ cup protein powder, 1 tsp baking powder, and ¼ tsp salt.

Whisk everything together until well combined. This ensures your cookies have an even texture and rise perfectly.

In a separate bowl, mix ½ cup peanut butter, ⅓ cup honey (or maple syrup), 1 tsp vanilla extract, and 1 large egg (or flax egg).

Whisk the wet ingredients together until you achieve a silky, creamy consistency.

Gradually add the wet mixture to the dry ingredients, stirring until a thick dough forms. If the dough feels too dry, add a splash of almond milk or water, one tablespoon at a time.

Fold in your favorite mix-ins, like ½ cup dark chocolate chips, ¼ cup chopped nuts, or 2 tbsp shredded coconut.

Use a tablespoon to portion the dough, rolling each piece into neat little balls.

Arrange the dough balls on the baking sheet, leaving about 2 inches between each one to allow for spreading.

Gently press down on each ball with the back of a spoon or your fingers to flatten slightly.

Bake in the preheated oven for 10–12 minutes, or until the edges turn a light golden brown.

Once baked, let the cookies rest on the sheet for 5 minutes to set, then move them to a wire rack to cool fully.

Don’t Overbake: These cookies will firm up as they cool, so take them out when they’re still slightly soft in the center.

Uniform Size: Use a cookie scoop to ensure all your cookies are the same size for even baking.

Double the Batch: These cookies freeze well, so why not make extra for future snacking?