Protein-Packed Oatmeal Cookies

These Protein-Packed Oatmeal Cookies feature a chewy oat base with a protein boost. Perfect for a quick breakfast, it’s a simple recipe that blends hearty, wholesome flavors into a nutritious treat with minimal effort.

Why You’ll Love This Recipe

These cookies are a nutritious, healthy breakfast idea that transforms a chewy oat base with a protein boost into a delightful treat, perfect for a quick morning. Easy to prepare, they’re high in protein and low in added sugars. Versatile—enjoy with yogurt or solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Mix Gently: Prevents a dense texture.
• Use Fresh Oats: Adds better flavor and texture.
• Bake Evenly: Rotate tray halfway through.
• Avoid Overmixing: Ensures a tender crumb.
• Check Doneness: Edges should be set but soft.
• Cool Completely: Enhances flavor and texture.
• Store Properly: Keeps freshness intact.
• Adjust Sweetness: Taste and tweak honey to preference.
• Use Parchment: Eases removal from tray.
• Add Crunch: Sprinkle with nuts if desired.

Yield: 12 cookies

Protein-Packed Oatmeal Cookies

Print

Chewy protein-packed oatmeal cookies, healthy breakfast treat.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 35 minutes

Ingredients

• ¼ cup natural peanut butter
• ¼ tsp baking soda
• ½ cup vanilla protein powder
• ½ tsp cinnamon
• 1 cup rolled oats
• 1 tbsp chia seeds
• 1 tbsp dark chocolate chips
• 2 tbsp almond milk
• 2 tbsp honey
• pinch salt

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together rolled oats, protein powder, baking soda, cinnamon, and a pinch of salt.
3. Combine Wet Ingredients: In another bowl, mix peanut butter, honey, and almond milk until smooth.
4. Blend Mixtures: Gently fold the dry ingredients into the wet mixture, then stir in chia seeds.
5. Prepare the Dough: Stir until a sticky dough forms, being careful not to overmix.
6. Shape the Cookies: Scoop tablespoon-sized portions of dough and roll into balls, placing them on the prepared sheet. Flatten slightly.
7. Add Topping: Sprinkle dark chocolate chips over the top of each cookie.
8. Bake the Cookies: Place in the oven and bake for 12-15 minutes, or until edges are set.
9. Cool the Cookies: Remove from the oven and let cool on the sheet for 5 minutes, then transfer to a wire rack.
10. Serve and Enjoy: Serve at room temperature, savoring these chewy, protein-packed, healthy breakfast delights!

Notes

• Mix gently for texture; use fresh oats for flavor.
• Bake evenly to avoid overcooking; avoid overmixing to keep cookies tender.
• Store leftovers promptly to maintain freshness; reheat gently if desired.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 94Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 1mgSodium 64mgCarbohydrates 10gFiber 2gSugar 4gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ingredients Notes

• Rolled Oats (1 cup): For hearty base.
• Vanilla Protein Powder (½ cup): Unflavored or vanilla, for protein.
• Natural Peanut Butter (¼ cup): Unsweetened, for richness.
• Honey (2 tbsp): For natural sweetness.
• Chia Seeds (1 tbsp): For added fiber.
• Baking Soda (½ tsp): For rise.
• Cinnamon (½ tsp): Ground, for warmth.
• Salt (pinch): Enhances flavor; adjust to taste.
• Almond Milk (2 tbsp): For binding.
• Dark Chocolate Chips (1 tbsp): Sugar-free, for topping.

Variations and Substitutions

• Oats Swap: Use quinoa flakes or oat flour.
• Protein Swap: Use pea protein or omit.
• Peanut Butter Swap: Use almond butter or sunflower seed butter.
• Sweetener Swap: Replace honey with maple syrup.
• Seed Swap: Use flaxseeds or omit.
• Spice Swap: Add nutmeg or omit.
• Milk Swap: Use oat milk or water.
• Chocolate Swap: Use cacao nibs or omit.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; serve at room temperature.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm in microwave for 10 seconds if desired.

Dish Gallery

Please share this Protein-Packed Oatmeal Cookies with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Protein-Packed Coconut Macaroons