Description
These Protein Cookies are a delicious and nutritious snack, perfect for a quick energy boost or post-workout treat. Made with creamy peanut butter, protein powder, and wholesome oats, these cookies combine balanced macronutrients with a soft, chewy texture and optional mix-ins like chocolate chips or nuts for added flavor and crunch.
Ingredients
Scale
Main 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 Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: In a large mixing bowl, combine peanut butter, honey, egg, and vanilla extract until the mixture is smooth and well blended.
- Add Dry Ingredients: Add the protein powder, oats, baking soda, and salt to the wet mixture. Stir until a dough forms. If the dough is too sticky or loose, adjust the texture by adding a little more oats or protein powder as needed.
- Incorporate Mix-Ins: Fold in any optional ingredients such as chocolate chips, chopped nuts, chia seeds, or flaxseeds to add texture and flavor to your cookies.
- Shape Cookies: Scoop 1 to 2 tablespoons of dough for each cookie. Roll the dough into balls and then flatten them slightly on the prepared baking sheet to form cookie shapes.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set. The cookies will still be soft but will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up more, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute almond butter for peanut butter for a different flavor or if there are nut allergies.
- If you prefer gluten-free oats, ensure the oats used are certified gluten-free.
- Adjust sweetness by varying the amount of honey or maple syrup according to taste.
- These cookies keep well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
