Description
These Healthy Oatmeal Protein Cookies are a delicious and nutritious snack option, packed with protein and made with wholesome ingredients like rolled oats, peanut butter, and natural sweeteners. Perfect for a quick energy boost or a guilt-free treat, they are easy to make and customizable with optional dark chocolate chips.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups old fashioned rolled oats
- 1/2 cup vanilla protein powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup natural peanut butter
- 1/3 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
Optional
- 1/3 cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, vanilla protein powder, baking soda, ground cinnamon, and salt. Stir well to evenly distribute all dry components.
- Mix Wet Ingredients: In a separate bowl, whisk together the natural peanut butter, honey or maple syrup, unsweetened applesauce, large egg, and vanilla extract until the mixture is smooth and homogenous.
- Combine Mixtures: Pour the wet ingredient mixture into the dry ingredients and stir thoroughly until fully combined into a thick cookie dough.
- Add Chocolate Chips: If using, fold in the dark chocolate chips gently to evenly distribute throughout the cookie dough.
- Form Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them evenly. Gently flatten each cookie with the back of a spoon to shape.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the cookie edges are set and lightly golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and develop flavor.
Notes
- For a dairy-free option, substitute the protein powder with a plant-based alternative and use maple syrup instead of honey.
- Store the cookies in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
- You can substitute almond butter for peanut butter for a different flavor or to suit allergies.
