There’s something undeniably comforting about the aroma of freshly baked cookies wafting through the kitchen, especially when they’re as wholesome and satisfying as these protein oats cookies.
I remember a particularly chilly autumn afternoon when I first experimented with this recipe, craving a treat that was both indulgent and nourishing. The golden leaves rustling outside my window seemed to whisper the perfect pairing: warm oats, a hint of vanilla, and the richness of nut butter, all wrapped up in a cookie that could double as a post-workout snack or a cozy afternoon pick-me-up.
What sets these cookies apart is their perfect balance of chewy oats and a subtle, nutty sweetness that doesn’t overpower. The addition of protein powder not only makes them a powerhouse of nutrition but also gives them a slightly denser texture, perfect for those who like their cookies with a bit of heft.
These protein oats cookies pair perfectly with my Chocolate Protein Smoothie for a complete post-workout refuel. Or, for a protein-packed breakfast, enjoy them alongside some Protein Waffles. And if you’re meal prepping for the week, don’t forget to whip up a batch of Chocolate Protein Balls to round out your healthy snack options.
Whether you’re looking for a healthy treat to fuel your day or a guilt-free dessert to enjoy with a cup of tea, these cookies are as versatile as they are delicious.
Protein Oats Cookies
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 and ½ Measuring Cups
- 2 Measuring spoons tbsp and tsp
- 1 Spoon/Spatula
- 1 or 2 baking tray(s) depending on size
- 1 Parchment paper
Ingredients
Dry Ingredients
- 2 cup oats
- 2 cup whole wheat flour
- 2 scoop whey protein powder chocolate
- 1 tbsp baking powder
- 2 tbsp cocoa powder
- chocolate chips
Wet Ingredients
- 100 gm butter salted
- 1 tbsp flax seed (grounded) mixed with tbsp of water , set aside to rest for 5 min
- ½ cup brown sugar
- 3 tbsp castor sugar
- Dash of vanilla essence
Instructions
Flaxseed Mixture
- In a small bowl, mix the ground flaxseed with water.
- Let the mixture sit for about 5-10 minutes. It will thicken and become gel-like, similar to the consistency of an egg.The element of surprise in this recipe is whey protein, surprisingly nutritious and packed with the benefits of whey, not only satisfies your cravings but also boosts your energy throughout the day.
Protein Oats Cookies
- Mix all the dry ingredients mentioned above.
- Mix all the wet ingredients and whisk together until combined.
- Pour the wet mixture into the dry mix and mix until it forms a dough.
- Set aside the cookie dough in the refrigerator for 30 minutes.
- Now line a parchment paper on a baking tray.
- Preheat the oven at 180℃.
- Line up your dough in round shape on your baking tray at distance and press them slightly with your fingers with chocolates chips on the top.
- Bake for 11-12 min at 180℃
- After the cookies are done let them rest for 3-4 minutes and then remove them from your baking tray and enjoy!
Nutritional Information
| Calories | 140kcal |
| Carbohydrates | 16g |
| Protein | 5g |
| Fats | 6g |
| Cholesterol | 10mg |
| Sodium | 60mg |
| Calcium | 30mg |
😋 Satisfy Your Cravings with These Protein Recipes
- Pumpkin Protein Muffins
- Egg Bites Recipe
- Protein Pasta Recipe
- Protein Waffles Recipe
- Chocolate Protein Smoothie
- Chocolate Protein Balls Recipe
Frequently Asked Questions about Protein Oats Cookies
Can I use a different type of flour?
Yes, you can use all-purpose flour or another type of whole grain flour if you prefer. Keep in mind that using a different flour may slightly alter the texture of the cookies.
Can I substitute the whey protein powder with something else?
You can use plant-based protein powder or omit it altogether, though the cookies will be less protein-rich. Adjust other ingredients to maintain the desired consistency.
Is there a vegan alternative for the butter?
Yes, you can use vegan butter or coconut oil as a substitute for the salted butter. The texture and flavor may vary slightly.
How can I make these cookies gluten-free?
Use gluten-free oats and substitute the whole wheat flour with a gluten-free flour blend. Ensure all other ingredients are gluten-free.
What if the dough is too sticky or too dry?
If the dough is too sticky, add a bit more flour. If it’s too dry, add a small amount of milk or water to reach the desired consistency.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the refrigerator or freeze them.
What if I don’t have a cooling rack?
You can let the cookies cool on the baking tray for a few minutes and then transfer them to a plate or a different surface to cool completely.
