Description
These Protein Cookies are a delicious and nutritious snack perfect for a quick energy boost. Made with peanut butter, protein powder, oats, and natural sweeteners, they’re easy to prepare and customizable with mix-ins like chocolate chips, nuts, or seeds. Baked to perfection, these cookies offer a perfect balance of flavor and protein.
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). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large bowl, combine the creamy peanut butter, honey or maple syrup, the egg, and vanilla extract. Stir the mixture until it is smooth and well blended.
- Add Dry Ingredients: To the wet mixture, add the protein powder, old-fashioned oats, baking soda, and a pinch of salt. Mix everything together until a dough forms. If the dough feels too sticky, gradually add more oats or protein powder to reach the right consistency.
- Add Mix-ins: Fold in your choice of optional mix-ins such as chocolate chips, chopped nuts, or chia/flaxseeds to add extra flavor and texture.
- Shape Cookies: Using a spoon or cookie scoop, scoop out 1-2 tablespoons of dough and roll each into a ball. Place the balls on the prepared baking sheet, spacing them slightly apart. Gently flatten each ball with a fork or your hand to shape the cookies.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just set. The cookies will appear slightly soft but will firm up as they cool.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely before enjoying your delicious protein-packed snack.
Notes
- You can substitute the peanut butter with any nut or seed butter of your choice.
- For a vegan option, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use maple syrup instead of honey.
- If you prefer sweeter cookies, add an extra tablespoon of honey or maple syrup.
- Add more oats for a chewier texture or more protein powder for a higher protein content.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
