Made with oatmeal, rich peanut butter, maple syrup and a handful of chocolate chips, these lightly sweet gluten-free cookies are delightfully soft and chewy. They also pack in the protein — each one has about 3.8 grams of the stuff! Eat a couple of them and you’re off to the races.

When we created this cookie recipe, we were thinking about a nourishing treat for the kiddos’ lunchboxes and afternoon snacks. But, once we had a batch, we found many, many opportunities to eat them ourselves: they taste terrific with a cup of coffee in the morning, they’re the antidote to the 3 p.m. workaday doldrums and they’re exactly what we want after a workout.

Luckily, this recipe makes a ton of cookies, so there’s more than enough to go around. And if you find the “kids” are enjoying them a little too heartily, you can always go for a double batch.

Tip: As noted, these cookies are already gluten-free. If you’d like to make them dairy-free, make them with vegan chocolate chips.