Description

These healthy oatmeal protein cookies are packed with nutrients, fiber, and plant-based protein, making them the perfect grab-and-go breakfast or snack. They’re naturally sweetened, gluten-free, and easy to customize with your favorite add-ins.

Ingredients

Scale

For the Crust:

For dry ingredients:
1 1/2 cups rolled oats (gluten-free if needed)
1/2 cup almond flour
1/4 cup vanilla protein powder (plant-based or whey)
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
For wet ingredients:
1 ripe banana, mashed
1/4 cup almond butter (or peanut butter)
2 tbsp maple syrup
1 tsp vanilla extract
For mix-ins:
1/4 cup dark chocolate chips
2 tbsp chopped walnuts (optional)

Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix all dry ingredients (oats, almond flour, protein powder, cinnamon, baking soda, and salt).
3. In a separate bowl, mash the banana and mix with almond butter, maple syrup, and vanilla extract until smooth.
4. Combine wet and dry ingredients, stirring until a thick dough forms. Fold in chocolate chips and walnuts if using.
5. Scoop 2-tablespoon portions of dough onto the prepared baking sheet. Flatten slightly into cookie shapes (they won’t spread much).
6. Bake for 12-15 minutes until edges are golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to 5 days or freeze for longer storage. For variation, try adding raisins, shredded coconut, or pumpkin seeds. If dough is too sticky, refrigerate for 30 minutes before shaping.