High Protein Oatmeal Cookie
Fuel your day with these High Protein Oatmeal Cookies, a wholesome twist on a classic treat! Packed with nutritious ingredients like rolled oats, ripe bananas, and natural peanut butter, these protein-rich cookies are perfect for a post-workout snack or healthy breakfast on the go. With a scoop of protein powder for an added muscle-building boost and optional mix-ins like dark chocolate chips or chopped nuts for extra indulgence, these cookies strike the perfect balance between health and flavor. Easy to make in just under 30 minutes, they’re soft, naturally sweetened with honey or maple syrup, and guaranteed to keep you energized. Store them for meal prep or enjoy fresh out of the oven—these cookies are a delicious way to satisfy your cravings guilt-free!
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Recipe Information
Ingredients
- 2 cups rolled oats
- 1 scoop protein powder (vanilla or unflavored)
- 1 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 large ripe bananas
- 0.25 cup unsweetened almond milk
- 0.5 cup natural peanut butter
- 0.25 cup honey or maple syrup
- 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 or a silicone baking mat.
In a large mixing bowl, combine the rolled oats, protein powder, whole wheat flour, ground cinnamon, baking powder, and salt. Mix well to combine.
In a separate bowl, mash the ripe bananas until smooth. Add the almond milk, peanut butter, honey or maple syrup, and vanilla extract. Stir until fully blended.
Gradually add the wet ingredients into the dry ingredients, stirring until a thick cookie dough forms. If opting for chocolate chips and/or nuts, fold them into the dough at this stage.
Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon as they will not spread much during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the cookies feel set to the touch.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. You can also freeze them for longer storage.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 144 mg | 6% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 11.3 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 291 mg | 6% | |
*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.
