Description
These Protein Cookies are a quick and nutritious treat packed with creamy peanut butter, protein powder, and wholesome oats. They offer a perfect balance of sweetness and protein, making them an ideal snack for an energy boost or post-workout fuel. With optional mix-ins like chocolate chips or nuts, these cookies are customizable and easy to prepare in just 20 minutes.
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 make cleanup easier.
- Mix Wet Ingredients: In a large mixing bowl, combine the peanut butter, honey, egg, and vanilla extract. Stir until the mixture is smooth and well combined.
- Add Dry Ingredients: Add the protein powder, oats, baking soda, and salt to the wet mixture. Mix thoroughly until a dough forms. If the dough is too sticky or loose, adjust the texture by adding more oats or protein powder.
- Incorporate Mix-ins: Fold in any optional add-ins such as chocolate chips, nuts, chia seeds, or flaxseeds, distributing them evenly throughout the dough.
- Form Cookies: Scoop out 1-2 tablespoons of dough per cookie, roll each portion into a ball, and then flatten them onto the prepared baking sheet. Leave space between each cookie to allow for spreading.
- Bake: Bake the cookies for 8-10 minutes, or until the edges are set. The centers might look soft but will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set further, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute almond butter for peanut butter if desired for a different flavor or allergy concerns.
- Use vanilla or chocolate protein powder depending on your taste preference.
- If the dough is too sticky to handle, refrigerate it for 10-15 minutes before shaping the cookies.
- For a vegan version, replace the egg with a flax egg and use maple syrup instead of honey.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
