Imagine sinking your teeth into a warm, chewy oatmeal chocolate chip cookie that’s not only delicious but also packed with protein to power your day. This recipe transforms the classic comfort cookie into a smarter, satisfying treat you can feel good about. Perfect for a post-workout reward, a healthy lunchbox addition, or a guilt-free evening snack, these cookies deliver all the flavor you crave with a nutritious boost.
Prep Time: 15 mins
Total Time: 25-30 mins (includes baking time)
Servings: 18 cookies
Ingredients:
For the Protein Oatmeal Cookies:
- 1 cup Vanilla Whey Protein Powder
- 1 cup Rolled Oats, (plus extra for sprinkling on top)
- 1/2 cup All-Purpose Flour, (or oat flour)
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1/2 cup Coconut Oil, melted and cooled slightly
- 1/2 cup Coconut Sugar, (or brown sugar)
- 1 large Egg
- 1 tsp Vanilla Extract
- 1/2 cup Mini Chocolate Chips
Instructions:
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the protein powder, rolled oats, flour, baking soda, cinnamon, and salt. Make sure the protein powder is well incorporated to avoid clumps.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the melted coconut oil and coconut sugar until combined. Add the egg and vanilla extract and whisk until smooth and creamy.
- Create the Dough: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. The dough will be thick. Gently fold in the mini chocolate chips.
- Portion the Cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten the tops slightly with your fingers or the back of a spoon, as they won’t spread much on their own. Sprinkle a few extra rolled oats on top of each one.
- Bake to Perfection: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. Be careful not to overbake for the best chewy texture.
- Cool and Enjoy: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the perfect blend of a classic treat and a protein-packed snack!
Recipe Notes:
- Protein Powder Choice: Whey protein works best for baking as it helps create a softer texture. If using a plant-based protein powder, you may need to add a tablespoon or two of milk, as they tend to be more absorbent.
- Don’t Overmix: Mix the dough only until the flour is no longer visible. Overmixing can lead to tough, dense cookies.
- Flatten Before Baking: These cookies are dense and won’t spread like traditional cookies. Gently pressing them down before baking is key to achieving the classic cookie shape and an even bake.
- Flavor Variations: Feel free to swap the chocolate chips for raisins, dried cranberries, or chopped nuts like walnuts or pecans for a different twist.
- Storage Tips: Store your protein cookies in an airtight container at room temperature for up to 5 days. They are also great for freezing for a quick snack later on!
There you have it – a batch of wholesome, chewy, and absolutely delicious protein-packed oatmeal cookies! This recipe proves that you don’t have to choose between a satisfying treat and your health goals. We hope you love every single bite! Happy baking!
Estimated Nutritional Information (per cookie)
Calories: 135; Protein: 6g; Fat: 8g (Saturated Fat: 6g); Carbohydrates: 11g (Sugar: 6g); Fiber: 1g.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
