Nut-Free Protein-Packed Cookies
Satisfy your sweet tooth while fueling your body with these delicious Nut-Free Protein-Packed Cookies! Perfect for those with nut allergies, this wholesome recipe combines rolled oats, protein-packed whey powder, and a blend of superfood ingredients like sunflower seeds, pumpkin seeds, and dried cranberries. Sweetened naturally with honey and applesauce, these soft and chewy cookies are a healthier treat loaded with energy and flavor. Ready in under 30 minutes, they’re a quick and easy snack to power your day. Whether you're prepping for a busy week or looking for a post-workout bite, these nut-free high-protein cookies are the ultimate guilt-free indulgence. Store a batch in your freezer for grab-and-go convenience whenever you need a nutritious boost!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Whey protein powder (vanilla or chocolate)
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Honey
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 0.5 cup Dried cranberries
- 0.5 cup Dark chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper.
In a large bowl, combine the rolled oats, whey protein powder, all-purpose flour, baking powder, salt, and cinnamon. Mix well to evenly distribute the dry ingredients.
In a separate bowl, beat the eggs lightly. Add the unsweetened applesauce, melted coconut oil, vanilla extract, and honey. Stir until smooth and well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Make sure that the mixture is moist but not overly wet.
Fold in the sunflower seeds, pumpkin seeds, dried cranberries, and dark chocolate chips until evenly distributed throughout the dough.
Scoop tablespoons of the cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Gently flatten each scoop with the back of a spoon to form cookie shapes. The cookies will not spread much during baking.
Bake in the preheated oven for 12 minutes, or until the edges are lightly golden. Be careful not to overbake as they may become dry.
Remove the cookies from the oven and allow them to cool on the baking sheets 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 5 days or freeze for longer storage.
Nutrition Facts
Calories |
4524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 38.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 2224 mg | 97% | |
| Total Carbohydrate | 440.4 g | 160% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 224.3 g | ||
| Protein | 282.4 g | 565% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1162 mg | 89% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 4126 mg | 88% | |
*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.
