Name: Oatmeal Protein Cookies
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1 cup rolled oats; 1 scoop (30g) vanilla whey protein powder; 1/2 tsp baking powder; 1/2 tsp cinnamon; 1 medium ripe banana, mashed; 1/4 cup natural peanut butter; 1 tbsp maple syrup; 1/4 cup unsweetened almond milk; 1/4 cup chocolate chips (optional)

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Why You’ll Love Oatmeal Protein Cookies Recipe

Naturally sweetened and free from refined sugars
High in protein to keep you full and fueled
Made in just one bowl with simple ingredients
Perfectly chewy and soft with bursts of chocolate chips
Great for meal prep and freezer-friendly
Customizable with your favorite add-ins
Kid-friendly and adult-approved
No fancy equipment needed
Easily adaptable for dietary preferences
Tastes like dessert but fits your nutrition goals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
egg
ripe banana, mashed (or applesauce)
nut butter (peanut butter or almond butter)
granulated sweetener such as erythritol, monk fruit, coconut sugar, or brown sugar
ground cinnamon
vanilla extract
salt
rolled oats
almond flour (or oat flour)
protein powder
baking powder
chocolate chips (regular or sugar-free)

Directions

Preheat your 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 smooth and creamy.
Add the sweetener, cinnamon, vanilla extract, and salt. Mix well to combine.
Stir in the rolled oats, almond flour, protein powder, and baking powder. Mix until you get a thick dough. If it’s too dry, add a splash of milk.
Fold in the chocolate chips.
Chill the dough in the refrigerator for at least 10 minutes.
Scoop about 1/3 cup of dough and form into cookies. Place them evenly spaced on the baking sheet.
Bake for 10–12 minutes or until the edges are lightly golden.
Let cool on a wire rack before enjoying.

Servings and timing

Servings: 9 cookies
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: Approximately 20–25 minutes

Variations

Vegan option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2½ tablespoons water).
Nut-free: Use sunflower seed butter or tahini instead of nut butter.
Flavor swaps: Add raisins, coconut flakes, or chopped nuts.
Spices: Try adding a pinch of nutmeg or pumpkin pie spice.
Chocolate-free: Skip the chocolate chips or use dried fruit for a fruity twist.
Extra protein: Top with a drizzle of high-protein yogurt or Greek yogurt icing.
Low-carb: Use a low-carb sweetener and almond flour only.

Storage/Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps fresh for up to 5 days.
Freezer: Freeze for up to 3 months in a sealed container.
To reheat, warm in the oven at 160ºC (320ºF) for 3–5 minutes or microwave for 10–15 seconds until soft and chewy again.

FAQs

What kind of protein powder works best?

Use vegan or casein protein powders for best texture. Whey protein tends to dry out baked goods.

Can I replace the banana?

Yes, use applesauce or pumpkin purée as a substitute for banana.

Are these cookies gluten-free?

Yes, as long as you use certified gluten-free oats and protein powder.

Can I make these cookies without sweetener?

You can reduce or skip the sweetener, but the cookies may be less sweet. Consider adding extra banana for natural sweetness.

Are they good for breakfast?

Absolutely. They’re high in protein and fiber, making them a balanced and convenient breakfast option.

How can I make the cookies more crunchy?

Bake them a few minutes longer or flatten them more before baking for a crispier texture.

Can I add other mix-ins?

Yes, mix in chopped nuts, dried fruit, seeds, or shredded coconut for more flavor and texture.

How do I know when the cookies are done?

They’re ready when the edges turn golden and the tops are set. They will firm up more as they cool.

Can I make the dough ahead of time?

Yes, store the dough in the fridge for up to 24 hours before baking.

Do these cookies spread while baking?

They don’t spread much, so shape them into cookie form before baking.

Conclusion

Oatmeal protein cookies are a smart, satisfying treat that checks all the boxes: nutritious, delicious, and easy to make. Whether you’re fueling up for a busy day or looking for a clean post-workout snack, these cookies deliver on taste and health. Bake a batch and enjoy the perfect blend of soft texture, rich flavor, and wholesome ingredients.

Oatmeal Protein Cookies

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These Oatmeal Protein Cookies are a healthy, high-protein treat made with wholesome ingredients like oats, protein powder, banana, and peanut butter. Perfect for a post-workout snack or a healthy dessert.

Author: Emily
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: 8 cookies
Category: Snack
Method: Baking
Cuisine: American

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine oats, protein powder, baking powder, and cinnamon.
Add mashed banana, peanut butter, maple syrup, and almond milk. Mix until well combined.
Fold in chocolate chips if using.
Use a spoon or cookie scoop to form dough balls and place them on the prepared baking sheet.
Flatten slightly with the back of the spoon.
Bake for 10–12 minutes until golden brown.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Use ripe bananas for natural sweetness.
You can substitute peanut butter with almond or cashew butter.
Store cookies in an airtight container for up to 5 days.
These cookies can be frozen for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 4g
Sodium: 60mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 7g
Cholesterol: 5mg