Peanut Butter Espresso Reese’s Pieces Oatmeal Cookies

When I wake up in the morning to workout I am starving. These cookies are the perfect pre-workout snack filled protein, espresso, and extra ingredients that support nursing (Brewer’s yeast and flaxseed). I have two cookies each morning and they fuel my workout. I make half the batch and refrigerate the other half until I am ready to bake it. This full recipe allows for 2 cookies each day for at least 2 weeks.

Ingredients:

1 1/2 cups almond flour

1 cup powdered peanut butter

1/2 cup vanilla protein powder

2 tablespoons espresso powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/3 cup brewers yeast

2 tablespoons flax seeds

1/2 cup unsweetened applesauce

6 tablespoons unsalted butter at room temperature

1 cup brown sugar

2 large eggs

1 tablespoon vanilla extract

2 cups old fashioned oats

1 cup Reese’s pieces

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Mix applesauce, butter, and brown sugar in a stand mixer on medium.
3. In a separate bowl mix flour, peanut butter, baking powder, baking soda, salt, Brewers yeast, and flax seeds.
4. Add eggs and vanilla extract to stand mixer and continue to mix on medium.
5. Turn mixer to low and add dry mixture 1 cup at a time.
6. Add oatmeal and peanut butter chips.
7. Use a medium cookie scooper to make balls and place in rows on the cookie sheet.
8. Bake 8-9 minutes.
9. Allow to cool on baking sheet for 2 minutes before transferring to a wire rack.
10. Store in an air-tight container.
11. Enjoy!