These protein cookies are soft, chewy, and packed with protein, making them the perfect post-workout snack or a guilt-free treat anytime. Whether you’re craving something sweet or need a healthy snack to refuel, these cookies are the answer!
Why You’ll Love This Recipe
I love making these protein cookies because they are incredibly easy to whip up and packed with nutrients. The combination of creamy peanut butter, protein powder, and oats gives them a satisfying texture that’s both chewy and soft. Plus, they are completely customizable with mix-ins like chocolate chips, nuts, or seeds, making them even more delicious. They’re the perfect way to satisfy my sweet tooth without derailing my health goals.
Ingredients
1 cup creamy peanut butter (or almond butter)
1/2 cup protein powder (vanilla or chocolate)
1/2 cup old-fashioned oats (or oat flour)
1/4 cup honey or maple syrup
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Optional mix-ins:
1/4 cup chocolate chips or chopped nuts
1 tablespoon chia seeds or flaxseeds
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine peanut butter, honey, egg, and vanilla extract until smooth.
Add protein powder, oats, baking soda, and salt. Mix until a dough forms. If needed, adjust the texture with more oats or protein powder.
Fold in any optional mix-ins like chocolate chips, nuts, or seeds.
Scoop 1-2 tablespoons of dough for each cookie, roll into balls, and flatten them on the baking sheet.
Bake for 8-10 minutes until the edges are set. The cookies will firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 12 cookies
Variations
For a different flavor, try using almond butter instead of peanut butter.
You can swap in maple syrup for honey to make it a vegan-friendly option.
Mix in dried fruit, like raisins or cranberries, for a sweet twist.
Add some shredded coconut for a tropical touch.
Storage/Reheating
Store these protein cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the fridge for up to two weeks. If you prefer, you can freeze the cookies for up to three months. To reheat, simply microwave for 10-15 seconds or place in a preheated oven at 350°F for a few minutes.
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FAQs
Can I use a different type of protein powder?
Yes, you can use any flavor or type of protein powder, such as whey, plant-based, or collagen. I find vanilla and chocolate work best, but you can get creative with other flavors.
Can I make these cookies without an egg?
If I want to make these cookies egg-free, I can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a substitute.
How do I know when the cookies are done baking?
The cookies are done when the edges are set and slightly golden. They may still seem soft in the center, but they will firm up as they cool.
Can I use oat flour instead of oats?
Yes, oat flour can be used as a substitute for the oats. If I use oat flour, I might need to adjust the amount slightly—around 1/3 to 1/2 cup should be enough.
Can I freeze the cookie dough?
I can freeze the cookie dough! Simply scoop the dough into balls and place them on a baking sheet. Freeze the dough balls, then transfer them to a zip-top bag. When I’m ready to bake, I can bake them directly from frozen—just add a minute or two to the baking time.
Conclusion
These protein cookies are an amazing, versatile snack that satisfies my sweet cravings without sacrificing my health goals. Whether I need a quick post-workout refuel or a tasty treat, they’re easy to make and full of nutrients. Plus, they can be stored or frozen for later, making them a great option for meal prep. Enjoy.
📖 Recipe:
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Protein Cookies
- Total Time: 20 minutes
- Yield: 12 cookies
- Diet: Gluten Free
Description
These protein cookies are the ultimate guilt-free snack. Soft, chewy, and packed with protein, they’re perfect for post-workout recovery or as a healthy treat any time. With a customizable base and optional mix-ins like chocolate chips or nuts, these cookies are as nutritious as they are delicious. Easy to make and store, they’re the ideal solution for satisfying your sweet tooth while staying on track with your health goals.
Ingredients
1 cup creamy peanut butter (or almond butter)
1/2 cup protein powder (vanilla or chocolate)
1/2 cup old-fashioned oats (or oat flour)
1/4 cup honey or maple syrup
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
Pinch of salt
Optional Mix-ins:
1/4 cup chocolate chips or chopped nuts
1 tablespoon chia seeds or flaxseeds
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine peanut butter, honey, egg, and vanilla extract until smooth.
- Add protein powder, oats, baking soda, and salt. Mix until a dough forms. If needed, adjust the texture with more oats or protein powder.
- Fold in any optional mix-ins like chocolate chips, nuts, or seeds.
- Scoop 1-2 tablespoons of dough for each cookie, roll into balls, and flatten them on the baking sheet.
- Bake for 8-10 minutes until the edges are set. The cookies will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
You can substitute almond butter for peanut butter for a different flavor.
Maple syrup works well as a vegan alternative to honey.
For added variety, try mixing in dried fruit or shredded coconut.
Store the cookies at room temperature for up to a week, or refrigerate for up to two weeks. They can also be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack, Dessert, Post-Workout Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: 150 kcal
