Delicious Peanut Butter Oatmeal Protein Cookies are soft and chewy with just the right amount of sweetness. Each cookie has 5 grams of protein and only 124 calories. They make the perfect snack or healthy dessert!
These Peanut Butter Oatmeal Protein Cookies are crisp on the outside with soft, tender centers and they’re loaded with chocolate chips in every bite. They taste amazing, yet they’re made healthier using simple ingredients. They don’t contain any flour, butter or oil and they’re naturally sweetened with honey.
Why you should make this recipe
- Irresistibly delicious: These are super tasty with great texture. Make a double batch because you can’t just eat one!
- Healthier treat: Unlike most cookie recipes, these protein cookies are filled with nutritious ingredients. The base is made with oats and protein powder, and they’re naturally sweetened with honey. The addition of peanut butter not only adds flavor but healthy fats too!
- Easy to make: Mix the dry ingredients in one bowl and the wet ingredients in another and then simply combine. No need to get out an electric mixer to make these. You also don’t have to worry about chilling the dough. These can be ready to enjoy in just 20 minutes!
- Great to make ahead: These will keep fresh at room temperature for a couple of days and in the fridge for up to about 7 days, so you can enjoy them for a quick snack throughout the week. They also freeze well, so make extras to store in the freezer for when you’re craving something sweet.
Ingredients needed
This protein cookies recipe contains no butter or flour, so the peanut butter flavor really shines. Here’s everything you’ll need:
- Quick oats: For the best texture, use quick-cooking oats rather than old-fashioned oats.
- Protein powder: Any favorite vanilla-flavored protein powder will work great in this recipe.
- Baking essentials: To ensure these bake properly, you’ll need baking powder, baking soda and salt.
- Honey: Adds flavor and natural sweetness.
- Egg: One egg will give these cookies structure, stability, and richness.
- Peanut butter: We like using an all-natural creamy peanut butter, but chunky peanut butter will also work. If you have a peanut allergy, use almond butter.
- Vanilla extract: Don’t forget the vanilla for extra flavor.
- Chocolate chips: Must have melty chocolate in each bite!
How to make this recipe
- Prep: Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and set it aside.
- Mix dry ingredients: In a bowl, combine the dry ingredients: oats, protein powder, baking powder, baking soda, and salt. Set the mixture aside.
- Combine wet ingredients: In another bowl, combine the honey and egg, and whisk vigorously until well blended.
- Add the peanut butter and vanilla extract to the bowl with the honey and egg mixture. Mix until all the ingredients are well combined.
- Add dry ingredients to wet: Gradually add the oat mixture to the wet ingredients, mixing in batches until the entire mixture is fully incorporated.
- Add chocolate chips: Fold in the chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
- Scoop cookie dough: Using an ice cream scoop or a tablespoon, scoop the cookie dough onto the prepared baking tray. Leave about 2 inches of space between each cookie to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 9-10 minutes, or until they are lightly golden. Keep an eye on them to prevent over-baking.
- Cool & serve: Once the cookies are done, remove them from the oven and let them cool for about 10 minutes on a cooling rack. This will allow them to firm up slightly. Serve the cookies while still warm and enjoy them with a glass of milk.
Expert tips
- Fresh baking soda and baking powder: Be sure that your baking soda and baking powder are fresh! They lose potency over time. Once you open a new can, write the date on the lid with a Sharpie. Discard the opened can after 6 months.
- Do not over bake the cookies: After about 9 to 10 minutes, check on the cookies. It’s okay if they look a little underbaked, they will firm up as they cool down.
- Let cookies cool: We recommend letting the cookies cool for at least 10 minutes on the baking sheet after removing them from the oven. This will allow the centers to finish cooking, and the outside of the cookie won’t end up too hard and crunchy.
Frequently asked questions
Are protein cookies a healthy snack?
This particular protein cookie recipe is made with wholesome, clean ingredients and we consider it a healthy snack. The combination of healthy fats from the peanut butter, complex carbs from the oats and protein from the protein powder make these hearty and satiating.
Can you put protein powder in baked goods?
Yes, the protein powder along with the quick oats, in this recipe, replaces the flour that is typically in baked goods.
Storage recommendations
- To store: Leftover cookies can be stored at room temperature for 2 to 3 days and in an airtight container in the fridge for up to about 1 week.
- To freeze: Once completely cooled, transfer cookies to an airtight container or freezer-safe bag and store them in the freezer for up to 2 months. When you’re ready to enjoy, thaw at room temperature or heat in the microwave!
More cookie recipes
- Healthy Oatmeal Cookies
- Air Fryer Chocolate Chip Cookies
- Keto Peanut Butter Cookies
- Pumpkin Cheesecake Cookies
Peanut Butter Oatmeal Protein Cookies
Delicious Peanut Butter Oatmeal Protein Cookies are soft and chewy with just the right amount of sweetness. Each cookie has 5 grams of protein and only 124 calories. They make the perfect snack or dessert!
Ingredients
- 1 ½ cups quick cooking oats
- ⅓ cup vanilla flavored protein powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup honey
- 1 egg, at room temperature
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- ⅓ cup semi-sweet mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and set it aside.
- In a bowl, combine the dry ingredients: oats, protein powder, baking powder, baking soda, and salt. Set the mixture aside.
- In another bowl, combine the honey and egg, and whisk vigorously until well blended.
- Add the peanut butter and vanilla extract to the bowl with the honey and egg mixture. Mix until all the ingredients are well combined.
- Gradually add the oat mixture to the wet ingredients, mixing in batches until the entire mixture is fully incorporated.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
- Using an ice cream scoop or a tablespoon, scoop the cookie dough onto the prepared baking tray. Leave about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for 9-10 minutes, or until they are lightly golden. Keep an eye on them to prevent over-baking.
- Once the cookies are done, remove them from the oven and let them cool for about 10 minutes on a cooling rack. This will allow them to firm up slightly.
- Serve the cookies while still warm and enjoy them with a glass of milk.
Notes
- To store: Leftover cookies can be stored at room temperature for 2 to 3 days and in an airtight container in the fridge for up to about 1 week.
- To freeze: Once completely cooled, transfer cookies to an airtight container or freezer-safe bag and store them in the freezer for up to 2 months. When you’re ready to enjoy, thaw at room temperature or heat in the microwave!
Nutrition
Serving: 1cookie, Calories: 124kcal, Carbohydrates: 14g, Protein: 5g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.004g, Cholesterol: 13mg, Sodium: 86mg, Potassium: 136mg, Fiber: 1g, Sugar: 8g, Vitamin A: 21IU, Vitamin C: 0.03mg, Calcium: 32mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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