introduction
Oatmeal Protein Cookies are a delightful blend of nutrition and flavor, perfect for anyone looking to satisfy their sweet tooth while boosting their protein intake. These cookies are not only easy to make, but they also offer a wonderful balance of wholesome ingredients that make them a great snack option. Packed with oats, nut butter, and protein powder, these cookies provide sustained energy, making them ideal for pre or post-workout nourishment.
why make this recipe
Making Oatmeal Protein Cookies at home allows you to control the ingredients and customize the flavors to your liking. With the ability to substitute different sweeteners, nut butters, and even protein powders, you can make these cookies fit your dietary preferences or restrictions. They are an excellent choice for a quick snack, lunchbox treat, or even a guilt-free dessert. Plus, they are easy to whip up, making them a convenient option for busy days.
how to make Oatmeal Protein Cookies
Ingredients
- 1 egg
- 100 grams (1 medium) ripe banana (mashed, replace with ½ cup applesauce)
- 80 grams (⅓ cup) nut butter (such as peanut butter or almond butter)
- 100 grams (½ cup) granulated sweetener (I used erythritol; replace with 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 (replace 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 the granulated sweetener, cinnamon, vanilla extract, and salt to the bowl. Using a whisk or a fork, stir the wet mixture for a couple of minutes until it is well combined.
- Add the rolled oats, almond flour, protein powder, and baking powder to the wet mixture. Using a spatula or fork, stir all ingredients together. Depending on the protein powder used, adjust the dough with a pour of milk if it becomes too thick.
- 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. Transfer the cookies to the parchment paper-covered baking sheet, spacing them apart.
- Bake the oatmeal cookies in the hot oven for 10 to 12 minutes – mine took 11 minutes – and let cool on a baking rack.
how to serve Oatmeal Protein Cookies
These cookies can be enjoyed as a convenient snack on their own or paired with a glass of milk or a dairy-free alternative for a satisfying treat. They also make for an excellent addition to breakfast; simply crumble them over yogurt or serve them alongside fruit for a balanced meal.
how to store Oatmeal Protein Cookies
To store your Oatmeal Protein Cookies, allow them to cool completely before transferring them to an airtight container. They can be kept at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, consider freezing them. Simply place the cookies in a freezer-safe bag or container, and they will last for up to three months. Just thaw them at room temperature or pop them in the microwave for a few seconds when you’re ready to enjoy.
tips to make Oatmeal Protein Cookies
- Make sure your banana is ripe for the best natural sweetness and moisture.
- Experiment with different nut butters to find your preferred flavor; almond butter provides a milder taste, while peanut butter offers a more robust flavor.
- If you prefer a chewier cookie, use old-fashioned rolled oats. For a softer cookie, quick oats can be used.
- Add nuts or seeds for an additional crunch, or consider incorporating dried fruits such as cranberries or raisins for added sweetness.
variation
Feel free to mix and match the flavors and textures based on your preferences. You can substitute the chocolate chips with chopped dark chocolate, use different flavored protein powders or even add spices like nutmeg or ginger for an extra depth of flavor. Swapping the nut butter for sunflower seed butter creates a nut-free version that is perfect for schools or gatherings.