Originally from this site.
Yum….these accompanied us on the 11-hour drive from Oklahoma to Indiana, whipped up in about…15 minutes at about 10 o’clock the previous night. 
The original recipe calls for oat flour, which you can make by blending the oats in a food processor (as you can read below). However, I had no desire to whip out the food processor and bring its disruption into the almost-sleeping house. So I used all-purpose flour, with a little bit of protein powder. I found that it worked nicely enough, but thought that the texture would be much improved and less…weirdly grainy if you use oat flour instead. However, I did like the taste of the tablespoon of vanilla protein powder (besides the fact that…it’s protein powder, and therefore super good for you, right? ) So I recommend using 1/4 cup oat flour, plus 2 Tablespoons protein powder. As you see below.
- 2 tbsp cocoa powder (10g)
- 3/4 cup quick oats (60g)
- 1/4 cup oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.) (60g)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup plus 1 tbsp sugar (62g)
- 1 1/2 tsp instant coffee granules
- 1/4 cup chocolate chips or mini chocolate chips
- 1/4 cup vegetable oil or coconut oil (my sister thought that the coconut oil made it taste too salty. But…I didn’t notice anything. So if you’re very sensitive to salt, use vegetable oil.
) - 2 tbsp water
- 1/2 tsp vanilla extract
In a mixing bowl, combine all dry ingredients and stir very well. In a cup, combine liquid ingredients, then pour wet into dry and stir until incorporated fully. Transfer to a plastic bag and smush into a ball. Now you can roll into smaller balls or fridge until a little firmer. (Note: if you use coconut oil, these cookies will harden when chilled, but they go back to being soft if left out.) You could also bake these if you wish, but I haven’t tried it yet.
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