Hi Laura! This recipe was updated, but the original is still available right underneath it! Just check the bottom of this post. 🙂

I’m so sorry about that, Kaela! I re-tested this recipe and slightly increased the flour amount to help reduce the risk of the cookies spreading. Since this recipe includes other ingredients, like ground flax and brewer’s yeast, they also bulk up the cookies without needing as much flour. Let me know if you give this new version a try, and thank you so much for your feedback.

Hi Elise! Yes, protein powder is much more dense than rolled oats, so making that substitution would probably account for the drier texture. But, I’m glad they still tasted good!

The dough tasted amazing, but when I baked it they did not flatten and were hard/dry. I’m still keeping them though! Maybe they were hard because instead of adding the whole oats I added vanilla protein powder for the difference? Everything else was the same. I made a version of this recipe without the eggs to make lactation balls and they were delicious. I again resided the whole oats for chocolate protein powder and added raisins.

Hi Jamie! Swapping the oat flour for almond flour adds more fat to this recipe, and that would result in very flat cookies. Check out my almond flour cookie recipe if you want a recipe that has been developed to work with almond flour, instead!

I tried substituting oat flour for almond flour and chia seeds for ground flax seed (I hear that flax seed lowers estrogen? Idk haha) and they turned out super flat! The flavor tasted great but just the saddest little cookie puddles I’ve ever seen! Should I have measured differently?

I’ve made these once and they tasted great but spread and were really flat. Do you have a high altitude baking suggestion or maybe scoop and freeze might work?

These spread and filled the cookie sheet into one single very flat cookie. I’m wondering if the updated recipe is correct – your old recipe had two cups of oat flour and this one only has 3/4 cup? I think it needed a lot more flour to hold its shape maybe?

Sooo good!