Description
These Protein Cookies are a delicious and nutritious snack option, perfect for a quick energy boost or a post-workout treat. Made with creamy peanut butter, protein powder, oats, and natural sweeteners, they offer a balanced mix of protein, fiber, and healthy fats. The optional mix-ins like chocolate chips, nuts, and seeds add extra flavor and texture, making these cookies a satisfying and wholesome choice for any time of the day.
Ingredients
Scale
Main Ingredients
- 1 cup creamy peanut butter
- 1/2 cup protein powder (vanilla or chocolate)
- 1/2 cup old-fashioned oats
- 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
- 1/4 cup chopped nuts
- 1 tablespoon chia seeds or flaxseeds
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the creamy peanut butter, honey (or maple syrup), egg, and vanilla extract. Stir thoroughly until the mixture is smooth and well blended.
- Add dry ingredients: Add the protein powder, old-fashioned oats, baking soda, and a pinch of salt to the wet mixture. Mix everything together until a consistent dough forms. If the dough feels too sticky, gradually add more oats or protein powder until it reaches a manageable consistency.
- Add mix-ins: Fold in any optional mix-ins like chocolate chips, chopped nuts, or chia/flaxseeds to enhance the flavor and texture of the cookies.
- Shape cookies: Scoop 1 to 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheet spaced apart, then gently flatten each ball with a fork or your hand to form cookie shapes.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are just set. The cookies should be slightly soft as they will firm up during cooling.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy your protein-packed snack!
Notes
- Adjust the protein powder and oats amounts if the dough is too sticky or dry to achieve the perfect consistency.
- You can substitute honey with maple syrup for a vegan option, but keep in mind the egg makes the recipe non-vegan.
- For a nut-free version, use sunflower seed butter instead of peanut butter and omit nuts from the mix-ins.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
- These cookies are great to freeze; just thaw for a few minutes before eating.
