Protein-Packed Oat Cookies
A Delicious & Healthy Treat!

Ingredients:

• 1 ½ cups (150g) rolled oats

• ½ cup (50g) almond flour (or whole wheat flour)

• 1 scoop (30g) vanilla or chocolate protein powder

• ½ teaspoon baking soda

• ½ teaspoon cinnamon (optional)

• ¼ teaspoon salt

• ¼ cup (60g) nut butter (almond, peanut, or cashew)

• ¼ cup (60g) honey or maple syrup

• 1 large egg (or flax egg for vegan option)

• 2 tablespoons (30ml) milk (or almond milk)

• 1 teaspoon vanilla extract

• ⅓ cup (50g) dark chocolate chips (or chopped nuts, raisins, etc.)

  
  

How to Make Protein Oat Cookies (Step-by-Step)

1️⃣ Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.

2️⃣ In a large bowl, mix the oats, almond flour, protein powder, baking soda, cinnamon, and salt.

3️⃣ In a separate bowl, whisk together the nut butter, honey (or maple syrup), egg, milk, and vanilla extract until smooth.

4️⃣ Gradually add the wet ingredients into the dry ingredients, stirring until well combined. Fold in the chocolate chips or nuts.

5️⃣ Scoop out small portions of the dough (about 1 heaped tablespoon per cookie) and place them on the baking sheet, flattening them slightly.

6️⃣ Bake for 10-12 minutes, or until the cookies are golden brown on the edges.

7️⃣ Let them cool for a few minutes before enjoying!

Tips for Perfect Texture and Flavor

Want chewy, flavorful protein oat cookies every time? These tips will help you nail the perfect batch:

• Use ripe bananas or applesauce for natural sweetness and moisture without added sugar.

• Choose the right oats. Rolled oats give a heartier texture, while quick oats create a softer, more uniform cookie.

• Don’t overmix. Stir until just combined to avoid tough, dense cookies.

• Use quality protein powder. Whey or plant-based protein both work—just be aware that each absorbs liquid differently. Adjust your wet ingredients slightly as needed.

• Add a pinch of salt and cinnamon. These small touches can make a big difference in bringing out the cookie’s natural flavors.

• Let them cool. Cookies continue to set after baking. Cooling helps them firm up without drying out.

Variations to Try

These protein-packed oat cookies are super customizable — perfect for keeping things interesting or catering to specific dietary needs:

• Chocolate Chip Delight: Stir in dark chocolate chips or chopped chocolate for a classic twist.

• Nutty Banana: Add chopped walnuts or pecans along with mashed banana for extra crunch and flavor.

• Vegan Option: Use plant-based protein powder and a flax egg (1 tbsp ground flax + 2.5 tbsp water).

• Low-Carb Swap: Reduce oats slightly and sub in almond flour for a lower-carb version.

• Tropical Vibes: Mix in shredded coconut and dried pineapple or mango pieces.

• Pumpkin Spice: Use canned pumpkin instead of banana and add pumpkin spice for a seasonal take.

• Berry Boost: Add freeze-dried raspberries or blueberries for a fruity pop without added moisture.
  
  

Mix, match, and experiment — these cookies are designed to flex with your cravings.

Nutrition Info & Macros (Per Cookie)