Gluten Free Oatmeal Protein Cookies
Indulge in a guilt-free treat with these flavorful Gluten-Free Oatmeal Protein Cookies, a perfect blend of wholesome ingredients and convenience. Packed with gluten-free rolled oats, almond flour, and a scoop of vanilla protein powder, these cookies deliver a satisfying boost of protein while staying hearty and chewy. Naturally sweetened with maple syrup and enhanced with creamy peanut butter, they strike the perfect balance between healthy and indulgent. Optional add-ins like dark chocolate chips and chopped nuts bring extra texture and richness, making them ideal for breakfast on-the-go, post-workout fuel, or an afternoon snack. Quick to prepare in just 15 minutes and baked to golden perfection in under 12 minutes, these cookies are a delicious and nutrient-rich alternative to traditional treats. Enjoy them fresh or store for later—either way, they’re sure to be a hit!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free rolled oats
- 1 scoop Vanilla protein powder
- 0.5 cup Almond flour
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Peanut butter (natural, unsweetened)
- 0.33 cup Maple syrup
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Dark chocolate chips (optional)
- 0.25 cup Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free rolled oats, vanilla protein powder, almond flour, ground cinnamon, baking powder, and salt. Stir thoroughly to ensure dry ingredients are evenly distributed.
In a separate medium-sized bowl, whisk together the peanut butter, maple syrup, egg, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the mixture feels too dry, you can add a tablespoon of almond milk or water at a time until it achieves a scoopable consistency.
Fold in the dark chocolate chips and chopped nuts (if using) for added texture and flavor.
Using a tablespoon or small cookie scoop, portion out the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Gently flatten the tops of the cookies with the back of a spoon or your fingers to help them bake evenly.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden. The centers may still look slightly underbaked, but they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy the cookies immediately, or store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 10.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
