Description
These Protein Cookies are a quick, nutritious treat packed with peanut butter, protein powder, and oats, perfect for a post-workout snack or a healthy sweet craving. They combine wholesome ingredients like honey, chia seeds, and optional mix-ins such as chocolate chips or nuts for added texture and flavor. Ready in just 20 minutes, these cookies are soft, chewy, and satisfyingly protein-rich.
Ingredients
Scale
Main Ingredients
- 1 cup creamy peanut butter (or almond butter)
- 1/2 cup protein powder (vanilla or chocolate)
- 1/2 cup old-fashioned oats (or oat flour)
- 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 or chopped nuts
- 1 tablespoon chia seeds or flaxseeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large mixing bowl, combine the creamy peanut butter, honey or maple syrup, egg, and vanilla extract. Stir until the mixture is smooth and homogenous.
- Add Dry Ingredients: Add the protein powder, oats, baking soda, and a pinch of salt to the wet mixture. Mix thoroughly until a dough forms. Adjust the consistency by adding more oats or protein powder if the dough feels too wet or crumbly.
- Incorporate Mix-Ins: Fold in any optional mix-ins like chocolate chips, chopped nuts, chia seeds, or flaxseeds to add flavor and texture to the dough.
- Shape Cookies: Using a tablespoon or cookie scoop, scoop out 1 to 2 tablespoons of dough for each cookie. Roll the dough into balls, then flatten them slightly on the prepared baking sheet to form cookie shapes.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 8 to 10 minutes, or until the edges are set and firm to the touch. They will be soft initially but will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This prevents overbaking and helps cookies maintain a chewy texture.
Notes
- You can substitute almond butter for peanut butter to change the flavor and add variety.
- Use vanilla or chocolate protein powder depending on your preferred taste.
- Oats can be replaced with oat flour for a smoother cookie texture, suitable for people with chewy cookie preferences.
- If dough is too sticky, add a little more oats; if too dry, add a splash of milk or another egg.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Optionally, you can freeze the unbaked dough balls and bake them fresh when desired.
- For vegan adaptation, replace egg with flax egg and use maple syrup instead of honey.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
