Go Back
–+ servings

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
  • 204 kcal
  • P 8g
  • C 27g
  • F 8g
https://mattsfitchef.com/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
Metric - US Customary

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, 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.
  3. 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.
  4. Fold in chocolate chips.
  5. Refrigerate the oatmeal protein cookie dough for at least 10 minutes.
  6. Scoop out 1/3 cup dough and shape 9 cookies. Transfer the protein cookies to parchment paper covered baking sheet, spacing cookies apart.
  7. Bake oatmeal cookies in hot oven for 10 to 12 minutes – mine took 11 minutes – and let cool over a baking rack.