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Oatmeal Protein Cookies

These Oatmeal Protein Cookies are not only delicious but also nutritious, making them a perfect snack to fuel your day.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 9 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 large egg
  • 100 grams ripe banana (mashed) or ½ cup applesauce Use mashed banana or applesauce as a moisture provider.
  • 80 grams nut butter (peanut butter or almond butter)
  • 100 grams granulated sweetener (erythritol, monk fruit sweetener, coconut sugar, or brown sugar)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp salt
Dry Ingredients
  • 150 grams rolled oats
  • 30 grams almond flour (or oat flour)
  • 30 grams protein powder
  • 1 tsp baking powder
  • to taste chocolate chips (sugar-free if necessary)

Method
 

Preparation
  1. Preheat oven to 190°C (400°F) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the egg, mashed banana (or applesauce), and nut butter until smooth and creamy.
  3. Stir in the sweetener, cinnamon, vanilla extract, and salt until well combined.
Combining Ingredients
  1. Add the rolled oats, almond flour, protein powder, and baking powder to the wet mixture.
  2. Stir until evenly combined; if the dough is too thick, add a splash of milk.
  3. Fold in the chocolate chips, then refrigerate the dough for at least 10 minutes.
Baking
  1. Scoop ⅓ cup portions of dough onto the baking sheet, shaping into 9 cookies.
  2. Bake for 10–12 minutes until lightly golden.
  3. Let cool on a rack before serving.

Notes

These cookies can be enjoyed on their own or served with a glass of milk or a smoothie for a more filling snack. For an extra boost of flavor, add some chopped nuts or dried fruits like cranberries or raisins. If you prefer a softer cookie, slightly underbake them. Store these cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months.