Description
Sweet, chewy, and loaded with protein — these Healthy Oatmeal Protein Cookies are your new go-to snack when you want something satisfying without the guilt.
Ingredients
Scale
- 1 cup old-fashioned rolled oats
- ½ cup protein powder (pick your favorite: whey, pea, or blend)
- ¼ cup natural sweetener (maple syrup or honey)
- 1 ripe banana, mashed (or ¼ cup applesauce)
- ¼ cup nut butter (almond or peanut)
- ½ teaspoon ground cinnamon
- ¼ cup add-ins (chopped nuts, raisins, or dark chocolate chips)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
- In a mixing bowl, stir together the oats, protein powder, and cinnamon until evenly combined.
- In a separate bowl, mash the banana (or measure applesauce) and whisk together with the nut butter and sweetener until smooth.
- Pour the wet mix into the dry ingredients and stir until a sticky dough forms. If it seems too loose, add a tablespoon of oats; if too dry, add a splash of milk.
- Fold in your chosen mix-ins.
- Drop tablespoonfuls of dough onto the prepared sheet and press each mound down gently to form cookie shapes.
- Bake 10–12 minutes, or until the edges look lightly browned. Remove from oven and let cool on the pan for a few minutes, then transfer to a rack to finish cooling.
- Eat warm or store for later!
Bold tip: Chill the dough 10 minutes if it’s too runny — it firms up and bakes neater.
Notes
- Swaps & flavor ideas
- Gluten-free: Use certified GF oats.
- Vegan: Use maple syrup and replace the banana with applesauce or a flax “egg” (1 Tbsp ground flax + 3 Tbsp water per egg).
- Nut-free: Swap nut butter for sunflower seed butter.
- Chocolate chip version: Add dark chips + ½ tsp vanilla extract.
- Cinnamon-raisin: Increase cinnamon and stir in raisins.
- Storage
- Keep cookies in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze in a single layer for up to 3 months.