Protein Oatmeal Cookies

These Protein Oatmeal Cookies crack the code for protein powder cookies with great flavor and texture that don’t turn out dry or chalky. Great for breakfast or snack, these oatmeal cookies also pack 6g of protein in every cookie!

Let’s face it, baking with protein powder can be tricky and you can often get cookies that turn out chalky or dry and don't really taste all that great. But I figured out the best cookie recipe that produces high protein oatmeal cookies with such great flavor and texture that my kids even actually ask for these!

And, like my healthy Chocolate Cherry Oatmeal Cookies, these Peanut Butter Banana Oatmeal Cookies and Banana Nutella Oatmeal Cookies, this protein cookies recipe is so simple to put together that I don’t mind taking just a few minutes out of my day to make them.

Packed with 6 grams of protein per kid-approved cookie, these amazing oatmeal cookies are perfect for breakfast or a great snack to get you through the midday slump.

Ingredient notes

Unsalted butter - softened. If you use salted butter, don't add any additional salt
Brown sugar - light or dark brown sugar can be used for sweetness, but dark will give you chewier cookies
Egg - I like pasture raised eggs from Vital Farms
All-purpose flour - you can also use your favorite gluten free baking flour
Quick oats - old-fashioned or rolled oats can also be used. I’d avoid using steel cut or instant oats.
Vanilla protein powder - whey or plant-based can be used
Baking soda
Baking powder
Dark chocolate chips - semi-sweet will also work
Salt - to balance out the flavors

How to make protein oatmeal cookies

1. Preheat the oven and line a large baking sheet with parchment paper or a silicone baking mat.
2. In a bowl of a standup mixer cream together butter and brown sugar (Images 1 & 2)

3. Add the egg and turn on the mixer just to combine.
4. In a separate large bowl whisk together flour, protein powder, baking powder, baking soda and salt (Image 3).

4. Add the flour mixture to the wet ingredients in the bowl and mix on low until dough forms (Image 4).
5. Finally, add the oats and chocolate chips and mix a couple more seconds to combine (Images 5 & 6).

6. Using a small cookie scoop or a tablespoon, drop 10 equally sized balls onto the prepared baking sheet. Flatten each cookie ball a little using a wet spoon (Image 7).
7. Bake for 13-15 minutes (Image 8). Don't over bake or the cookies will turn out dry.

8. Let the cookies cool on a wire rack before enjoying.

Storage & freezing tips

Let the cookies cool completely before storage. This will help prevent condensation from forming and cookies sticking together. Store extra cookies in a cookie jar or airtight container at room temperature for up to 5 days.

You can also freeze cookies for up to 3 months when stored properly in a freezer safe bag. Thaw completely at room temperature before eating.

Tips and tricks

• The type of protein powder you use will greatly affect the flavor of the cookie. Avoid protein powders with added sweeteners or the cookies will turn out too sweet.
• Baked goods made with protein powder can cook faster, so monitor closely to avoid overbaking.
• I've tested this recipe with both plant-based Garden of Life vanilla protein powder and regular whey protein powder and both worked great.
• I like the texture of these cookies made with quick oats the best but if you prefer, you can use old fashioned rolled oats instead. 
• Add a touch of almond or vanilla extract for a boost of flavor.

More Healthy Treat Recipes

• Pumpkin Oatmeal Cookies
• Peanut Butter Energy Balls
• Healthy Oatmeal Banana Bread
• No-Bake Cake Pops (GF)
• Purple Blueberry Cookies
• Skyr Cheesecake (no cream cheese)