These soft, chewy Protein Cookies are a delicious and healthy snack packed with protein, wholesome ingredients like peanut butter and oats, and natural sweeteners. Perfect as a post-workout treat or a guilt-free dessert, these easy-to-make cookies offer great flavor and texture while fueling your body with the nutrition it needs.
Why You’ll Love This Recipe
These Protein Cookies are the perfect combination of taste and nutrition. Packed with protein from your favorite protein powder and healthy fats from peanut butter, they provide a satisfying snack that helps keep you full and energized. The oats give them a chewy texture, while the natural sweeteners like honey or maple syrup keep them deliciously sweet without the guilt. Whether you’re looking for a healthy snack, a post-workout treat, or a wholesome dessert, these cookies are perfect for any occasion. Plus, they’re easy to make and can be customized with your favorite mix-ins!
Ingredients
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1 cup creamy peanut butter (or almond butter)
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½ cup protein powder (vanilla or chocolate)
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½ cup old-fashioned oats (or oat flour)
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¼ cup honey or maple syrup
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1 large egg
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½ teaspoon baking soda
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½ teaspoon vanilla extract
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Pinch of salt
Optional mix-ins:
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¼ cup chocolate chips or chopped nuts
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1 tablespoon chia seeds or flaxseeds
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mix Wet Ingredients: In a large bowl, combine the peanut butter, honey (or maple syrup), egg, and vanilla extract. Stir until smooth.
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Add Dry Ingredients: Stir in the protein powder, oats, baking soda, and salt. Mix until a soft dough forms. If the dough is too dry, add a splash of milk or water; if it’s too sticky, add extra oats.
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Fold in Mix-Ins: Gently fold in any optional mix-ins like chocolate chips, nuts, or seeds.
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Shape the Cookies: Scoop 1-2 tablespoons of dough, roll it into a ball, and flatten slightly. Place them on the prepared baking sheet.
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Bake: Bake for 8-10 minutes, or until the edges are golden and the center is soft.
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Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
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Servings: 12 cookies
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Prep time: 10 minutes
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Cook time: 8-10 minutes
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Total time: 20 minutes
Variations
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Nut-Free: If you’re looking for a nut-free version, try sunflower seed butter instead of peanut butter.
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Dairy-Free: Use a dairy-free protein powder and make sure your mix-ins, such as chocolate chips, are also dairy-free.
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Different Nut Butters: You can swap the peanut butter for almond, cashew, or even hazelnut butter for a unique flavor.
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Boosted Protein: For an extra protein boost, add a scoop of collagen powder or another protein supplement to the dough.
Storage/Reheating
Store these Protein Cookies in an airtight container at room temperature for up to 1 week. For long-term storage, freeze them for up to 3 months. To reheat, microwave for 10 seconds to soften them.
FAQs
1. Can I use almond butter instead of peanut butter?
Yes, almond butter is a great alternative. You can also use cashew or sunflower seed butter if you prefer.
2. Can I use any protein powder for this recipe?
You can use any protein powder, but vanilla or chocolate flavors work best to complement the sweetness of the cookies. Just make sure it’s a good quality powder that mixes well.
3. Are these cookies gluten-free?
Yes, these cookies are gluten-free as long as you use certified gluten-free oats. If you use oat flour, check to ensure it’s gluten-free.
4. How can I make these cookies dairy-free?
To make these cookies dairy-free, use a dairy-free protein powder and check that your mix-ins, such as chocolate chips, are dairy-free.
5. Can I add more sweetener to these cookies?
If you like sweeter cookies, feel free to add more honey or maple syrup to taste. You can also try a little stevia or monk fruit sweetener for a lower-sugar option.
6. Can I freeze the dough?
Yes, you can freeze the cookie dough. Scoop the dough into balls and freeze them on a baking sheet for 30 minutes, then transfer the dough balls to a ziplock bag or container for longer storage. Bake from frozen, adding a minute or two to the baking time.
7. What can I substitute for the egg in this recipe?
For an egg-free version, try using a flaxseed or chia egg. To make a flax egg, mix 1 tablespoon of ground flaxseeds with 2.5 tablespoons of water, let it sit for a few minutes to thicken, then use it in place of the egg.
8. Can I add dried fruits to the dough?
Yes, you can add dried fruits like cranberries, raisins, or chopped dates to the dough for added sweetness and texture.
9. Can I use oat flour instead of rolled oats?
Yes, you can replace the rolled oats with oat flour, but start with less flour as it absorbs moisture more quickly. You may need to adjust the consistency with a little more milk or water if the dough is too thick.
10. How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 1 week. For long-term storage, freeze the cookies for up to 3 months. Reheat in the microwave for 10 seconds to soften them.
Conclusion
These Protein Cookies are the perfect combination of taste and nutrition, offering a guilt-free snack or dessert that will fuel your body with protein and wholesome ingredients. They’re easy to make, customizable to your preferences, and perfect for any time of day. Whether you’re in need of post-workout fuel or just a healthier treat, these cookies are sure to satisfy your cravings!
Print
Protein Cookies
- Total Time: 20 minutes
- Yield: 12 cookies
Description
These Protein Cookies are the perfect blend of healthy and delicious, offering a satisfying snack or post-workout fuel with protein, natural sweeteners, and wholesome ingredients. Here’s the recipe:
Ingredients
1 cup creamy peanut butter (or almond butter)
½ cup protein powder (vanilla or chocolate)
½ cup old-fashioned oats (or oat flour)
¼ cup honey or maple syrup
1 large egg
½ teaspoon baking soda
½ teaspoon vanilla extract
Pinch of salt
Optional Mix-ins:
¼ cup chocolate chips or chopped nuts
1 tablespoon chia seeds or flaxseeds
Instructions
Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix wet ingredients: In a large bowl, combine the peanut butter, honey (or maple syrup), egg, and vanilla extract. Stir until smooth.
Add dry ingredients: Stir in the protein powder, oats, baking soda, and salt. Mix until a soft dough forms. If the dough is too dry, add a little milk or water. If it’s too sticky, add extra oats.
Fold in mix-ins: Gently fold in any optional mix-ins like chocolate chips, nuts, or seeds.
Shape the cookies: Scoop 1-2 tablespoons of dough, roll into a ball, and flatten slightly. Place on the prepared baking sheet.
Bake: Bake for 8-10 minutes, or until the edges are golden and the center is soft.
Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can use any nut butter (like almond, cashew, or sunflower seed butter) for a different flavor.
For a dairy-free version, make sure your protein powder is dairy-free.
Storage: These cookies can be refrigerated for up to 1 week or frozen for up to 3 months. Reheat in the microwave for 10 seconds to soften.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
