Why Make This Recipe
Oatmeal Protein Cookies are a delicious and healthy treat that you can enjoy anytime. Packed with protein and wholesome ingredients, these cookies are perfect for a quick snack or a post-workout boost. They are easy to make and can be customized to suit your taste. Whether you’re looking for an energy boost or a sweet treat, this recipe has you covered!
How to Make Oatmeal Protein Cookies
Ingredients
- 1 egg
- 100 grams (1 medium) ripe banana (mashed, can be replaced with ½ cup applesauce)
- 80 grams (⅓ cup) nut butter (such as peanut butter or almond butter)
- 100 grams (½ cup) granulated sweetener (like erythritol, monk fruit sweetener, 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 (can be replaced with oat flour)
- 30 grams (⅓ cup) protein powder
- 1 tsp baking powder
- Chocolate chips (sugar-free if necessary)
Directions
- Preheat the oven to 190ºC (400ºF) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk the egg, mashed banana (or applesauce), and nut butter until creamy.
- Add granulated sweetener, ground cinnamon, vanilla extract, and salt to the bowl. Stir the wet mixture for a couple of minutes until well combined.
- Add rolled oats, almond flour, protein powder, and baking powder to the wet mixture. Stir all the ingredients together with a spatula or fork. If the dough is too thick due to the protein powder, add a splash of milk.
- Fold in chocolate chips.
- Refrigerate the oatmeal protein cookie dough for at least 10 minutes.
- Scoop out 1/3 cup of dough and shape it into 9 cookies. Place the cookies on the lined baking sheet, keeping some space between them.
- Bake the cookies in the preheated oven for 10 to 12 minutes (mine took 11 minutes). Let them cool on a baking rack.
How to Serve Oatmeal Protein Cookies
Oatmeal Protein Cookies can be enjoyed warm right out of the oven or at room temperature. They make a great snack on their own, or you can pair them with a glass of milk or your favorite dairy-free alternative. For added flavor, you can spread a little extra nut butter on top before serving.
How to Store Oatmeal Protein Cookies
Store your Oatmeal Protein Cookies in an airtight container. They can last up to a week at room temperature or longer if kept in the fridge. For extended storage, you can freeze the cookies. Just make sure to place them in a freezer-safe container.
Tips to Make Oatmeal Protein Cookies
- Make sure your banana is ripe for the best sweetness and flavor.
- Experiment with different nut butters to find your favorite taste.
- If you prefer a chewier cookie, bake for a shorter time.
- For a crunchier texture, add chopped nuts or seeds to the dough.
Variation
You can add different mix-ins to your cookies such as dried fruit, coconut flakes, or even various types of chocolate chips to switch things up. You can also try different flavors of protein powder to change the taste of your cookies!
FAQs
Can I use egg substitutes?
Yes, you can replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) or use applesauce as a binder if you want to keep it vegan.
What type of protein powder should I use?
You can use whey, casein, or plant-based protein powders based on your dietary preferences. Just keep in mind that different protein powders may affect the texture of the cookies.
Can I make these cookies gluten-free?
Yes, you can use certified gluten-free rolled oats and substitute almond flour with gluten-free oat flour to keep the cookies gluten-free.
Oatmeal Protein Cookies
- Total Time: 21 minutes
- Yield: 9 cookies 1x
- Diet: Vegetarian
Description
Delicious and healthy oatmeal protein cookies packed with protein and wholesome ingredients, perfect for a quick snack or post-workout boost.
Ingredients
- 1 egg
- 100 grams (1 medium) ripe banana (mashed, or ½ cup applesauce)
- 80 grams (⅓ cup) nut butter (peanut butter or almond butter)
- 100 grams (½ cup) granulated sweetener (erythritol, monk fruit sweetener, 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 the oven to 190ºC (400ºF) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk the egg, mashed banana (or applesauce), and nut butter until creamy.
- Add granulated sweetener, ground cinnamon, vanilla extract, and salt to the bowl. Stir until well combined.
- Add rolled oats, almond flour, protein powder, and baking powder to the wet mixture. Stir until all ingredients are well mixed. If the dough is too thick, add a splash of milk.
- Fold in chocolate chips.
- Refrigerate the dough for at least 10 minutes.
- Scoop out 1/3 cup of dough and shape it into 9 cookies. Place them on the lined baking sheet, keeping space between them.
- Bake for 10 to 12 minutes (about 11 minutes), then let cool on a baking rack.
Notes
These cookies can be enjoyed warm or at room temperature. Store in an airtight container for up to a week at room temperature or longer in the fridge. Freeze for extended storage.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 7g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg