Healthy Oatmeal Protein Cookies Recipe

I whipped up these Oatmeal Protein Cookies combining gluten-free rolled oats, vegan protein powder, and natural salty peanut butter with hints of pure maple syrup, unsweetened applesauce, chia seeds, and ground flax seeds. They offer a nutritious twist on a familiar classic that makes your morning routine both simple and satisfying.

I’ve been experimenting in my kitchen again and came up with these Healthy Oatmeal Protein Cookies that quickly became a breakfast fave. They’re packed with hearty gluten-free rolled oats and a good scoop of vegan protein powder that gives the cookies a boost of energy without any of the guilt.

I mixed in natural salty peanut butter, a splash of pure maple syrup, and a bit of unsweetened applesauce for moisture. It might sound simple, but the combination of 2 tbsp chia seeds and 2 tbsp ground flaxseeds really transforms the texture and adds a nice crunch.

I added a bit of vanilla extract along with baking soda and salt to give them that perfect balance of flavors. I keep these cookies on hand for busy mornings when I need a quick, healthy breakfast that’s also a little indulgent.

Give them a try if you’re into breakfast cookies that are both nourishing and full of flavor!

Why I Like this Recipe

I love this recipe because firstly, it makes me feel so good about what im eating. With ingredients like oats, chia seeds, and flax seeds, i know its giving me a healthy boost every time i have one. Secondly, i really appreciate how easy it is to make—even if im not the best chef, following these steps is a breeze. Thirdly, i enjoy that its vegan and gluten free, so i can snack without worrying about allergens or unhealthy additives. Lastly, the mix of salty peanut butter and pure maple syrup gives these cookies a perfect sweet and savory vibe that totally satisfies my cravings.

Try these delicious oatmeal protein cookies that are both healthy and satisfying! They’re loaded with whole grain oats, natural salty peanut butter, and not one, but two types of heart healthy seeds, which gives me energy for the day ahead. The recipe is super simple to follow and even if you’re like me and sometimes mess up in the kitchen, the step-by-step instructions help out a ton. They turn out perfectly crispy on top and chewy in the middle, just right for a quick breakfast or anytime snack. I love how these cookies not only taste great but also keep you fueled, which is why they’ve become my go-to treat every morning!

Ingredients

• Gluten free rolled oats provide fiber and complex carbohydrates for lasting energy and fullness.
• Vegan protein powder adds protein, supports muscle recovery, and gives a gentle vanilla note.
• Natural salty peanut butter offers healthy fats and protein and a rich savory taste.
• Pure maple syrup is a natural sweetener with a smooth, mellow flavor.
• Unsweetened applesauce adds moisture, natural binding, and subtle fruity tang.
• Baking soda helps cookies rise and promotes a tender, soft texture.
• Chia seeds boost omega three, fiber, and add a slight crunch element.
• Ground flax seeds enrich nutrition with extra fiber and omega three benefits.

Ingredient Quantities

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup vegan protein powder (vanilla or unflavored works great)
• 1/2 cup natural salty peanut butter
• 1/3 cup pure maple syrup
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp chia seeds
• 2 tbsp ground flax seeds
• 2-4 tbsp non-dairy milk (use as needed for the right consistency)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, mix together the gluten-free rolled oats, vegan protein powder, baking soda, salt, chia seeds and ground flax seeds.

3. In a separate bowl, stir the natural salty peanut butter, maple syrup, unsweetened applesauce and vanilla extract until it’s well combined.

4. Now, pour the wet mixture into the dry ingredients and stir well until everything is evenly mixed.

5. Add the non-dairy milk one tablespoon at a time while stirring until you get a thick, scoopable dough.

6. Scoop about a tablespoon of dough for each cookie and place them on the baking sheet.

7. Flatten each cookie slightly with the back of a spoon, cause they won’t spread much on their own.

8. Place the cookies in the oven and bake for about 10 to 12 minutes until they look a little golden on top.

9. Remove the cookies from the oven and let them cool on the pan for a few minutes before transferring to a wire rack to cool completely.

10. Enjoy these cookies as a quick breakfast treat or a handy snack, and feel good knowing they’re packed with healthy goodness!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Small bowl for wet ingredients
6. Measuring cups and spoons
7. Stirring spoon
8. Tablespoon or cookie scoop
9. Wire cooling rack

FAQ

Healthy Oatmeal Protein Cookies Recipe Substitutions and Variations

• If you can’t get gluten-free rolled oats, try using quinoa flakes instead, but the texture might be a little different
• If you don’t have vegan protein powder, you can swap in hemp protein powder or pea protein powder
• If natural salty peanut butter isn’t available, unsalted peanut butter or almond butter will work pretty good
• If you’re out of pure maple syrup, agave nectar or date syrup are solid alternatives
• If you don’t have unsweetened applesauce, a mashed banana can fill in the gap, though it may make the cookies a bit sweeter

Pro Tips

1. Try chlling the dough in the fridge for about 15 minutes before baking it so the cookies hold their shape better without spreading too much.
2. If you’re into mix-ins, toss in a handful of mini chocolate chips or dried cranberries for a fun twist – remember, a little extra crunch can make a big difference.
3. Keep a close eye on the cookies right after the 10-minute mark; ovens differ a lot and you dont wanna end up with burnt edges.
4. When flattening each cookie, using your fingers can create a more rustic look and might help them bake evenly so the middle isnt undercooked.