Oatmeal protein cookies on a plate, ready to be enjoyed as a healthy snack

Oatmeal Protein Cookies

BySavannah Brooks
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why make this recipe

Oatmeal Protein Cookies are a delicious and healthy way to enjoy a sweet treat while still keeping your nutrition in check. These cookies are packed with protein and wholesome ingredients, making them perfect for a post-workout snack or a quick breakfast on the go. They are easy to make and customizable, allowing you to add your favorite mix-ins like chocolate chips or nuts. With no added sugars and an abundance of nutrients, these cookies are a guilt-free indulgence that can satisfy your sweet tooth.

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 :

  1. Preheat the oven to 190ºC (400ºF) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk the egg, the mashed banana (or applesauce), and nut butter until creamy.
  3. Add granulated sweetener, cinnamon, vanilla extract, and salt to the bowl. Using a whisk or fork, stir the wet mixture for a couple of minutes until all is well combined.
  4. Add 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, you might need to adjust the dough with a pour of milk if it is too thick.
  5. Fold in the chocolate chips.
  6. Refrigerate the oatmeal protein cookie dough for at least 10 minutes.
  7. Scoop out 1/3 cup of dough and shape into 9 cookies. Transfer the protein cookies to the parchment paper-covered baking sheet, spacing them apart.
  8. Bake oatmeal cookies in the hot oven for 10 to 12 minutes – mine took 11 minutes – and let them cool on a baking rack.

how to serve Oatmeal Protein Cookies

These oatmeal protein cookies are great on their own but can also be paired with a glass of milk or a shake for a complete snack. You can serve them warm right out of the oven or let them cool to enjoy later. They also make an excellent addition to your breakfast routine or as a sweet treat in your lunchbox.

how to store Oatmeal Protein Cookies

To store your oatmeal protein cookies, place them in an airtight container at room temperature for up to 5 days. For longer storage, you can keep them in the fridge for up to a week. If you want to keep them for a more extended period, freeze the cookies in a single layer on a baking sheet and then transfer them to a zip-top bag or airtight container once frozen. They can last in the freezer for up to 3 months.

tips to make Oatmeal Protein Cookies

  • If you prefer a Chewier cookie, try not to overbake them; take them out when they are slightly underdone.
  • For a nut-free version, use sunflower seed butter or a similar spread.
  • Experiment with different flavors of protein powder or take out the chocolate chips for a healthier cookie.

variation

You can add various mix-ins like dried fruits, nuts, or seeds to switch up the flavor. Try adding a tablespoon of cocoa powder for a chocolate version or swap the nut butter for sunflower butter for a different taste.

FAQs

Can I use a different sweetener in this recipe?
Yes, you can substitute the granulated sweetener with coconut sugar, brown sugar, or any other sweetener you prefer.

Can I make these cookies vegan?
Certainly! You can replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) for a vegan alternative.

How do I know when the cookies are done?
The cookies should be lightly golden around the edges and set in the middle. They may look soft but will firm up as they cool.

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Oatmeal Protein Cookies

  • Author: admin
  • Total Time: 22 minutes
  • Yield: 9 cookies
  • Diet: Vegetarian
Print Recipe

Description

Delicious and healthy cookies packed with protein and wholesome ingredients, perfect for a post-workout snack or quick breakfast.

Ingredients

  • 1 egg
  • 100 grams (1 medium) ripe banana (mashed, or ½ cup applesauce)
  • 80 grams (⅓ cup) nut butter (such as 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

  1. Preheat the oven to 190ºC (400ºF) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk the egg, mashed banana (or applesauce), and nut butter until creamy.
  3. Add granulated sweetener, cinnamon, vanilla extract, and salt to the bowl, stirring for a couple of minutes until well combined.
  4. Add rolled oats, almond flour, protein powder, and baking powder, stirring all ingredients together. Adjust the dough with a pour of milk if it is too thick.
  5. Fold in the chocolate chips.
  6. Refrigerate the cookie dough for at least 10 minutes.
  7. Scoop out ⅓ cup of dough and shape into 9 cookies, placing them on the lined baking sheet.
  8. Bake for 10 to 12 minutes, letting them cool on a baking rack afterwards.

Notes

For chewier cookies, avoid overbaking and remove them slightly underdone. For nut-free alternatives, use sunflower seed butter.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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