Description

These Healthy Oatmeal Protein Cookies are a perfect nutritious snack packed with wholesome oats, almond flour, and protein powder. Sweetened naturally with honey or maple syrup and enhanced with the goodness of coconut oil and applesauce, these cookies provide a balanced mix of energy, protein, and fiber for a guilt-free treat. Optional dark chocolate chips or dried fruit add delightful bursts of flavor to every bite.

Ingredients

Scale

Dry Ingredients

2 cups rolled oats
1 cup almond flour
1/2 cup protein powder
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1/2 cup honey or maple syrup
1/3 cup unsweetened applesauce
1/4 cup coconut oil
1 teaspoon vanilla extract

Optional

1/2 cup dark chocolate chips or dried fruit

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it’s ready for baking the cookies evenly.
Combine Dry Ingredients: In a mixing bowl, mix together the rolled oats, almond flour, protein powder, baking soda, and salt until well blended.
Mix Wet Ingredients: In another bowl, whisk the honey or maple syrup, unsweetened applesauce, melted coconut oil, and vanilla extract until fully combined.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir thoroughly until a consistent dough forms.
Add Optional Ingredients: Fold in dark chocolate chips or dried fruit if you choose to include them for added flavor and texture.
Shape Cookies: Using a spoon or cookie scoop, drop the cookie dough onto a baking sheet lined with parchment paper, spacing them evenly.
Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until they turn golden brown around the edges.
Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheet briefly before transferring them to a wire rack to cool completely.

Notes

If you prefer a vegan option, use maple syrup and ensure your protein powder is plant-based.
To reduce sugar content, opt for unsweetened dried fruit or omit the chocolate chips.
Coconut oil can be substituted with melted butter or other neutral oils if preferred.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.