Oatmeal Protein Cookies

5 from 2 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Dessert, Snack

Cuisine: Gluten-free, High Protein, Low calorie

Keyword: baking, oats, peanut butter, protein powder

Servings: servings

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

Metric - US Customary

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.

Nutrition