Protein Cookies

Why You’ll Love This Recipe

This recipe strikes the perfect balance between health and indulgence. It’s quick and easy, high in protein, and packed with natural sweeteners and wholesome ingredients. Whether you're looking for a post-workout treat or a simple snack, these cookies offer versatility, great flavor, and a satisfying texture.

Ingredients

• 1 cup creamy peanut butter (or almond butter)

• ½ cup protein powder (vanilla or chocolate)

• ½ cup old-fashioned oats (or oat flour)

• ¼ cup honey or maple syrup

• 1 large egg

• ½ teaspoon baking soda

• ½ teaspoon vanilla extract

• Pinch of salt

Optional mix-ins:

• ¼ cup chocolate chips or chopped nuts

• 1 tablespoon chia seeds or flaxseeds

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Wet Ingredients: In a large bowl, combine the peanut butter, honey (or maple syrup), egg, and vanilla extract. Stir until smooth.

3. Add Dry Ingredients: Stir in protein powder, oats, baking soda, and salt. Mix until a soft dough forms. Add milk or water if it’s too dry, or extra oats if it’s too sticky.

4. Fold in Mix-Ins: Gently fold in any mix-ins like chocolate chips or seeds.

5. Shape the Cookies: Scoop 1-2 tablespoons of dough, roll into a ball, and flatten slightly. Place on the baking sheet.

6. Bake: Bake for 8-10 minutes, or until edges are golden and the center is soft.

7. Cool: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Servings and Timing

• Servings: About 12 cookies

• Prep time: 10 minutes

• Bake time: 8-10 minutes

• Total time: 20 minutes

Storage/Reheating

• Store at room temperature in an airtight container for up to 5 days.

• Refrigerate for up to 1 week.

• Freeze for up to 3 months. Thaw at room temperature.

• Reheat in the microwave for 10 seconds to soften.

FAQs

1. Can I make these cookies without eggs?

Yes! Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes).

2. What’s the best protein powder to use?

Vanilla or chocolate protein powder is ideal for flavor, but unflavored works too.

3. Can I use a different nut butter?

Yes! Almond butter, cashew butter, or sunflower seed butter all work well.

4. Can I make these without oats?

Yes! Almond flour or more protein powder can be substituted.

5. Why are my cookies dry?

They may have been overbaked. Remove when the edges are set, as the center will firm up.

6. Can I use maple syrup instead of honey?

Absolutely! Maple syrup is a great substitute for a slightly different sweetness.

7. How do I prevent cookies from spreading too much?

Chill the dough for 10 minutes before baking to help them maintain their shape.

8. Can I double the recipe?

Yes! You can double the batch and freeze the extras for later.

9. How should I store these cookies for long-term freshness?

Store in an airtight container at room temperature or refrigerate for longer shelf life.

10. Can I add protein powder to other baked goods?

Yes, you can add protein powder to muffins, pancakes, or even bars for an added boost.

Conclusion

These protein cookies are a delicious and nutritious way to satisfy your sweet tooth while getting a boost of protein. With simple ingredients and minimal prep, they’re a fantastic snack for any time of day. Whether you're at home, post-workout, or on the go, these cookies are sure to hit the spot.

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These soft, chewy Protein Cookies are the perfect healthy snack, packed with protein, natural sweeteners, and wholesome ingredients like peanut butter and oats. Perfect for post-workout fuel or as a guilt-free dessert, these easy-to-make cookies offer great flavor and satisfying texture. Try them today for a delicious boost of protein!

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 8-10 minutes
• Total Time: 20 minutes
• Yield: 12 cookies
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 cup creamy peanut butter (or almond butter)

½ cup protein powder (vanilla or chocolate)

½ cup old-fashioned oats (or oat flour)

¼ cup honey or maple syrup

1 large egg

½ teaspoon baking soda

½ teaspoon vanilla extract

Pinch of salt

Optional mix-ins:

¼ cup chocolate chips or chopped nuts

1 tablespoon chia seeds or flaxseeds

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Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Wet Ingredients: In a large bowl, combine the peanut butter, honey (or maple syrup), egg, and vanilla extract. Stir until smooth.

3. Add Dry Ingredients: Stir in protein powder, oats, baking soda, and salt. Mix until a soft dough forms. Add milk or water if it’s too dry, or extra oats if it’s too sticky.

4. Fold in Mix-Ins: Gently fold in any optional mix-ins like chocolate chips or seeds.

5. Shape the Cookies: Scoop 1-2 tablespoons of dough, roll into a ball, and flatten slightly. Place on the prepared baking sheet.

6. Bake: Bake for 8-10 minutes, or until edges are golden and the center is soft.

7. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• You can use any nut butter of your choice like almond, cashew, or sunflower seed butter.

• For a dairy-free version, ensure your protein powder is dairy-free.

• Refrigerate for up to 1 week or freeze for up to 3 months for long-term storage.

• Reheat in the microwave for 10 seconds to soften.