Description

These Healthy Oatmeal Protein Cookies are packed with nutrients, easy to make, and perfect for a quick breakfast or snack. They’re naturally sweetened, gluten-free, and loaded with protein to keep you energized all morning.

Ingredients

Scale

For the Crust:

For Dry Ingredients:
1 1/2 cups rolled oats (gluten-free if needed)
1/2 cup vanilla protein powder (plant-based or whey)
1 tsp ground cinnamon
1/4 tsp salt
1 tsp baking powder
For Wet Ingredients:
1 ripe banana, mashed
1/4 cup almond butter (or peanut butter)
2 tbsp honey or maple syrup
1 tsp vanilla extract
1/4 cup unsweetened almond milk
For Mix-ins:
1/4 cup dark chocolate chips (optional)
2 tbsp chopped nuts (walnuts or almonds)

Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix all dry ingredients (oats, protein powder, cinnamon, salt, baking powder).
3. In another bowl, mash the banana, then stir in almond butter, honey/maple syrup, vanilla, and almond milk until smooth.
4. Combine wet and dry ingredients, folding gently. If the batter is too thick, add 1-2 tbsp more almond milk.
5. Fold in chocolate chips and nuts if using.
6. Scoop 2-tbsp portions onto the baking sheet, flatten slightly (cookies won’t spread much).
7. Bake for 12-15 minutes until edges are golden. Let cool for 10 minutes before serving.

Notes

Store in an airtight container for up to 5 days or freeze for longer. For vegan version, use plant-based protein powder and maple syrup. Substitute almond butter with sunflower seed butter for nut-free option.