Breakfast, Dessert, Snack
Oatmeal Protein Cookies
Say goodbye to flat and dry protein cookies. These are soft, chewy and irresistibly delicious oatmeal protein cookies! Sugar-free and oil-free, these oat cookies are also very healthy.
20 minTotal
9servings
Carbs-forward
204
kcal
- 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
- 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.
204
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.