Looking for a delicious snack that packs a protein punch? These Oatmeal Protein Cookies are just what you need! Perfect for a quick breakfast, an afternoon snack, or a post-workout treat, they combine the goodness of oats with protein-rich ingredients. The best part? They are easy to make and taste amazing!
Why You’ll Love This Recipe
- Quick & Easy: With minimal prep and bake time, these cookies fit perfectly into your busy lifestyle.
- Healthy Ingredients: Made with wholesome oats and nut butter, you can feel good about what you’re eating.
- Customizable: Use your favorite protein powder and add-ins to create a cookie that fits your taste.
- Family-Friendly: Great for kids and adults alike, making them a hit in any household.
- Satisfying & Delicious: These cookies are chewy and loaded with flavor, leaving you satisfied without the guilt.
Ingredients Needed
- For the Cookie Base:
- 1 egg
- 100 grams (1 medium) ripe banana, mashed (or ½ cup applesauce)
- 80 grams (⅓ cup) nut butter (peanut or almond butter works well)
- 100 grams (½ cup) granulated sweetener (erythritol, monk fruit, coconut sugar, or brown sugar)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp salt
- For the Dry Ingredients:
- 150 grams (1 ½ cup) rolled oats
- 30 grams (⅓ cup) almond flour (substitute with oat flour if desired)
- 30 grams (⅓ cup) protein powder
- 1 tsp baking powder
- Chocolate chips (sugar-free if necessary)
How to Make Oatmeal Protein Cookies
- Prep the Oven: Start by preheating your oven to 190ºC (400ºF). While it heats up, line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, mashed banana (or applesauce), and nut butter until the mixture is creamy and well combined.
- Add Sweeteners and Flavor: To the wet mixture, add in the granulated sweetener, ground cinnamon, vanilla extract, and salt. Use a whisk or a fork to blend everything well for a couple of minutes.
- Combine Dry Ingredients: Add the rolled oats, almond flour, protein powder, and baking powder into the bowl. Gently stir with a spatula or fork until fully mixed. If the dough feels too thick, you can add a splash of milk to soften it.
- Fold in Chocolate Chips: Gently fold in your chocolate chips, mixing them evenly into the dough.
- Chill the Dough: Refrigerate the cookie dough for at least 10 minutes. This helps the cookies hold their shape while baking.
- Shape the Cookies: Scoop out about 1/3 cup of dough and shape it into nine cookies. Place them on the prepared baking sheet, leaving some space between each cookie.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. The cookies should be lightly golden. Let them cool on a wire rack afterward.
Serving and Storage Tips
Enjoy these oatmeal protein cookies warm or at room temperature. They make a great on-the-go snack! To store, place them in an airtight container at room temperature for up to a week, or in the refrigerator to extend freshness. You can also freeze them in a sealed bag and thaw them as needed.
Helpful Notes
- Adjust Sweetness: If you prefer sweeter cookies, feel free to add an extra tablespoon of your chosen sweetener.
- Protein Options: Choose a protein powder flavor that complements the cookies, such as vanilla or chocolate.
- Mix It Up: Add nuts, seeds, or dried fruit for extra texture and flavor variation.
Conclusion
These Oatmeal Protein Cookies are a fantastic way to enjoy a healthy, satisfying dessert or snack. Their quick preparation and wholesome ingredients make them a go-to recipe in any kitchen. If you try making these cookies, please leave a comment and a star rating! Share your experience on social media! What variations did you try? Let us know below!
Frequently Asked Questions (FAQ)
Can I use a different type of sweetener?
Yes, you can substitute the granulated sweetener with coconut sugar, brown sugar, or any sweetener of your choice. Just keep in mind that each may affect the cookie’s texture slightly.
How do I make this gluten-free?
To make these cookies gluten-free, ensure that your oats and any flour you use are certified gluten-free. Oat flour is a great option!
Is this recipe freezer-friendly?
Absolutely! You can freeze the baked cookies in an airtight container. They should keep well for about 3 months.
Print
Oatmeal Protein Cookies
- Total Time: 22 minutes
- Yield: 9 cookies 1x
- Diet: Vegetarian
Description
Delicious and easy-to-make oatmeal protein cookies that are perfect for a snack or post-workout treat.
Ingredients
- 1 egg
- 100 grams (1 medium) ripe banana, mashed (or ½ cup applesauce)
- 80 grams (⅓ cup) nut butter (peanut or almond butter)
- 100 grams (½ cup) granulated sweetener (erythritol, monk fruit, coconut sugar, or brown sugar)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp salt
- 150 grams (1 ½ cup) rolled oats
- 30 grams (⅓ cup) almond flour (or oat flour)
- 30 grams (⅓ cup) protein powder
- 1 tsp baking powder
- Chocolate chips (sugar-free if necessary)
Instructions
- Preheat oven to 190ºC (400ºF) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the egg, mashed banana (or applesauce), and nut butter until creamy.
- Add the granulated sweetener, ground cinnamon, vanilla extract, and salt; blend well.
- Incorporate rolled oats, almond flour, protein powder, and baking powder; stir until mixed. Add a splash of milk if dough is too thick.
- Fold in chocolate chips.
- Chill the dough for at least 10 minutes.
- Scoop dough into about 1/3 cup portions and shape into nine cookies on the baking sheet.
- Bake for 10-12 minutes until lightly golden; cool on a wire rack.
Notes
For sweeter cookies, add an extra tablespoon of sweetener. Use gluten-free oats for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg