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Soft and chewy Oatmeal Protein Cookies are sugar-free, oil-free and macro-friendly. These healthy oat cookies with protein powder are perfect for breakfasts, desserts and snacks. You will love how easy this recipe is!
12 gram of protein each!
Last Saturday I was struck by intense cravings for cookies. I was about to whip up a bowl of protein cookie dough when I had the idea of baking cookies. With plenty of oats and protein powder, of course. Those oatmeal protein cookies were born!
Table of Contents
Healthy protein cookies with oats
If you are looking for healthy cookie recipes, today’s your lucky day. These oatmeal protein cookies are sugar-free, oil-free and free from refined flours. Further, they are suitable for a gluten-free diet.
To sweeten the cookies without sugar, this recipe uses calorie-free granular sweetener (erythritol) in combination with banana or applesauce. The mashed banana will also add moisture, replacing the need for oil.
Each oatmeal cookie is packed with over 8 grams of protein and lots of taste. Soft and chewy just like a bakery treat, but healthier and homemade!
Ingredients
Here is everything you need to make protein cookies with oats. Read through the following lines very carefully for ingredients, replacements and plenty of details.
- Banana. The banana adds moisture and natural sweetness, replacing the need for oil and excessive sugars. Substitute with applesauce or pumpkin purée.
- Egg. A large whole egg binds the batter and gives oatmeal protein cookies a rich flavor. Replace with flaxseed egg, if it is necessary.
- Nut butter. Choose the nut butter you like the most, such as creamy peanut butter, almond butter or cashew butter. For nut free cookies, use tahini or sunflower seed butter.
- Rolled oats. The best protein cookies are made with rolled oats, quick oats give them a softer, mushy texture. Use gluten-free oats, if it is necessary.
- Almond flour. I like using defatted almond flour, it’s lower in fats and calories, and enriches the cookies with additional protein. You can use regular almond flour or replace with oat flour.
- Protein powder. For the best texture I recommend vegan protein powder or casein. Whey can still be used, but it tends to make baked goods quite dry.
- Granulated sweetener. This recipe uses erythritol as a calorie-free and sugar-free option. You can replace with your favorite calorie-free granular sweeter such as monk fruit sweetener or xylitol , coconut sugar or brown sugar. Liquid sweeteners such as honey or maple syrup will not work.
- Baking powder. This will make our protein oat cookies rise.
- Cinnamon, vanilla extract, salt. A pinch of salt and the right mix of spices give oats cookies the best flavor.
- Chocolate chips. Iprefer baking with dark chocolate chips, sugar-free. You can use any chocolate you like, such as milk chocolate chips or white chocolate chips.
Which protein powder for oat cookies?
The best types of protein powder for cookies are vegan protein powder and casein. These are the ones that do not get dry when heated, giving you a result similar to flour. Whey protein powder can still be used, but it tends to dry out and get rubbery when exposed to the high temperatures of the oven.
Whatever your choice is, you should know that different types of protein powder behave differently when baking. Therefore, this recipe may require some adaptations.
As a rule of thumb:
- Vegan protein powder and casein are more absorbent. The cookie dough might require a pour of milk if it is too thick.
- Whey protein powder mixes very well and dissolves easily. Your dough might need a bit of oats more to get fixed.
With regards to flavor, you can make oat protein cookies with unflavored, vanilla, chocolate or even peanut butter flavored protein powder. Vanilla is my favorite flavor.
Vegan protein cookies with oats
Making these oatmeal protein cookies vegan is very simple. You only need to replace the egg with one flaxseed egg. To make your own flaxseed egg (“flaxegg“) at home, combine together 1 tablespoon of ground flaxseeds with 2 ½ tablespoon of water. Let is sit for 5 to 10 minutes and you are ready to go!
How to make oatmeal protein cookies
- Combine wet ingredients. In a large mixing bowl whisk the egg, the mashed banana (or applesauce) and the nut butter until creamy. Add to the bowl granulated sweetener, cinnamon, vanilla extract and salt. Using a whisk or fork, stir the wet mixture for a couple of minutes until all is well combined.
- Add dry ingredients. Add rolled oats, almond flour, protein powder and baking powder to the wet mixture. Using a spatula or fork stir all ingredients together. Just keep this in mind: based on the protein powder that you are using, you might need to adjust the dough with a pour of milk if it is too thick. Finally, fold in the chocolate chips and refrigerate the oatmeal cookie dough for at least 10 minutes.
- Refrigerate cookie dough. After it has set in the fridge, scoop out 1/3 cup of dough and shape 9 cookies. Transfer the protein cookies to a parchment paper covered baking sheet, spacing the cookies apart.
- Bake cookies. Bake your oatmeal cookies in hot oven for 10 to 12 minutes at 190ºC (400ºF) and let cool over a baking rack.
Tips for the best protein breakfast cookies
Here are some tips and tricks for making the best oatmeal protein cookies ever.
- Use vegan protein powder or casein. Although it also works, whey protein powder tends to make baked goods dry and rubbery.
- Do not replace rolled oats with quick oats. While rolled oats give the cookies a great texture, quick oat makes them soggy.
- Use creamy peanut butter. It makes the most delicious chewy cookies!
- Mix all the wet ingredients before adding oats, almond flour and protein powder. Do not mix all at once!
- Do not over-mix the cookie dough, especially after adding protein powder. If you mix protein powder too much, your cookies may come out quite dry.
- Let the dough set in the fridge for at least 10 minutes, before you shape and bake your protein oatmeal cookies.
- Bake protein cookies in small batches, spacing them apart so that they don’t come together while baking.
When should I eat my protein cookies?
Whether you’re looking for healthy breakfast cookies or macro friendly snack ideas, this recipe is for you. These oatmeal protein cookies are perfect for any occasion, not just for desserts. That’s because they’re made with just simple ingredients, the same you would use to prepare protein oatmeal in the morning. I like them with yogurt as an afternoon break, but let me give you a couple of serving ideas more.
- High protein breakfast bowl. Pair your protein oat cookies with a bowl of Greek yogurt and fresh fruit. The perfect combination of taste and nutrients to start the day with energy.
- Post workout snack. Have a cookie alongside a protein shake. Great to fuel up on energy after working out.
- Snack on the go. Grab a protein oat cookie and bring it with your for the day. It’s going to satisfy your hunger and cravings when they hit.
- Protein dessert. Satisfy your sweet with an oat cookie. Enjoy it on its own or with peanut butter on top.
Storage directions
After baking, line your cookies over a baking rack – or let in the tray – and allow to cool completely at room temperature. Once they have cooled, transfer to an airtight container, making sure it is sealed with lid so that humidity doesn’t get in.
- At room temperature, they will last for up to 3 days.
- In the fridge, they will stay fresh for about 5 days.
- In the freezer, they will keep for 3 months. For the best storage, make sure you seal leftovers in zipping bags or in a freezer safe container. Before eating, reheat for a couple of minutes in the oven until warm and chewy again.
More protein desserts
- Protein yogurt muffins
- No bake protein balls
- Cookie dough protein bars
- Protein cheesecake
- Low calorie protein brownies
- Chocolate protein balls
- Moist protein banana bread
- Fudgy flourless protein brownies
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
Instructions
- Preheat the oven to 190ºC (400ºF) and line a baking sheet with parchment paper.
- In a large mixing bowl whisk the egg, the mashed banana (or applesauce) and nut butter until creamy. Add to the bowl granulated sweetener, cinnamon, vanilla extract and salt. Using a whisk or fork, stir the wet mixture for a couple of minutes until all is well combined.
- Add rolled oats, almond flour, protein powder and baking powder to the wet mixture. Using a spatula or fork stir all ingredients together. Based on the protein powder used, you might need to adjust the dough with a pour of milk if it is too thick.
- Fold in chocolate chips.
- Refrigerate the oatmeal protein cookie dough for at least 10 minutes.
- Scoop out 1/3 cup dough and shape 9 cookies. Transfer the protein cookies to parchment paper covered baking sheet, spacing cookies apart.
- Bake oatmeal cookies in hot oven for 10 to 12 minutes – mine took 11 minutes – and let cool over a baking rack.
Good cookies, I did use sugar for sweetener as my kids refuse anything I bake with other options. They also liked these.
Hey my dear,
thanks a lot for your kind feedback! I’m so glad to hear that you liked these oatmeal cookies with protein powder. Of course also sugar works amazingly as a sweetener 😉
I wish you a great day,
Matteo
These were delicious. Nice job on the recipe
Hey Dan,
thank you so much for the feedback. I’m so glad to hear that you liked?!
All the best,
Matteo
Hi can I use vanilla whey protein powder?
Hey Melina,
thank you for your answer. Yes, you can indeed use vanilla whey protein powder. However, I already advise you that the texture of your cookies won’t be as good as with vegan protein powder or casein. The cookies may turn out slightly hard and dry, because whey protein tends to dry out when exposed to hot temperatures.
Anything you need, feel free to ask!
Have a great Sunday,
Matteo