Introduction

These Oatmeal Protein Cookies are a delicious and nutritious snack perfect for boosting your energy. Combining wholesome oats, protein powder, and natural sweeteners, they’re easy to make and customizable to your taste.

A white speckled plate holds a stack of seven oatmeal chocolate chip cookies, showing a rough and chunky texture with visible oats and dark brown chocolate chips scattered on top. The cookies are round and appear soft with some slight golden browning on the edges. A glass of milk is partly visible on the right side, and more cookies blur softly in the background on a white marbled surface. The overall tone is warm and cozy, focusing on the detailed texture of the cookies photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup rolled oats
1/2 cup protein powder (your choice)
1/4 cup natural sweetener (honey or maple syrup)
1 ripe banana (mashed) or 1/4 cup applesauce
1/4 cup almond butter or peanut butter
1/2 tsp cinnamon
1/4 cup mix-ins (e.g., chopped nuts, raisins, or dark chocolate chips)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine the rolled oats, protein powder, and cinnamon.
Step 3: In a separate bowl, mix the mashed banana (or applesauce), natural sweetener, and almond or peanut butter until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir until well combined.
Step 5: Fold in your choice of mix-ins such as chopped nuts, raisins, or dark chocolate chips.
Step 6: Scoop spoonfuls of dough onto the prepared baking sheet and flatten gently to form cookie shapes.
Step 7: Bake for 10-12 minutes or until the edges are golden brown.
Step 8: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra moisture, add a tablespoon of milk or water to the dough if it feels too dry.
Swap protein powder types (whey, pea, or soy) to suit dietary needs and flavors.
Try different mix-ins like shredded coconut, dried cranberries, or sunflower seeds for variety.
If you prefer softer cookies, reduce baking time slightly or include an extra mashed banana.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in the microwave or enjoy cold.

How to Serve

A stack of six oatmeal chocolate chip cookies sits on a white speckled plate placed on a white marbled surface. The cookies have a rough texture with visible oats and several dark brown chocolate chips scattered on top and throughout the golden-brown cookie dough. The cookies are round, slightly thick, and the oats give a bumpy look to their surface. In the background, a glass of milk and parts of other cookies on white speckled plates can be seen blurred out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies vegan?

Yes, use maple syrup as the sweetener and ensure your protein powder is plant-based. Also, choose vegan-friendly mix-ins.

Can I use quick oats instead of rolled oats?

You can, but rolled oats provide better texture. Quick oats may result in softer, less chewy cookies.

Oatmeal Protein Cookies Recipe

Print Recipe

★★★★★

4.4 from 411 reviews

These Oatmeal Protein Cookies are a healthy and delicious snack option packed with protein and wholesome ingredients. Perfect for a post-workout bite or an on-the-go treat, they combine rolled oats, protein powder, natural sweeteners, and nutritious mix-ins to create soft, flavorful cookies that are easy to make and naturally gluten-free.

Author: Nora
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 cookies 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

1 cup rolled oats
1/2 cup protein powder (your choice)
1/2 tsp cinnamon

Wet Ingredients

1/4 cup natural sweetener (honey or maple syrup)
1 ripe banana (mashed) or 1/4 cup applesauce
1/4 cup almond butter or peanut butter

Add-ins

1/4 cup mix-ins (e.g., chopped nuts, raisins, or dark chocolate chips)

Instructions

Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mix dry ingredients: In a large bowl, combine the rolled oats, protein powder, and cinnamon. Stir until well blended.
Mix wet ingredients: In another bowl, mash the ripe banana or use applesauce, then mix in the natural sweetener and almond or peanut butter until smooth and combined.
Combine wet and dry: Pour the wet ingredients into the dry ingredients and mix thoroughly until a dough forms. The dough should be sticky but manageable.
Add mix-ins: Fold in your choice of chopped nuts, raisins, or dark chocolate chips evenly throughout the dough.
Form cookies: Using a spoon or a cookie scoop, drop dollops of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake: Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges turn golden brown and the cookies feel set.
Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

You can customize your mix-ins to suit your taste preferences or dietary needs.
For vegan option, use maple syrup instead of honey and ensure your protein powder is plant-based.
Cookies keep well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
If the dough is too sticky, chill it in the fridge for 15-20 minutes before baking.
These cookies are great as a quick breakfast or a healthy snack alternative to traditional sweets.

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