Description
These Protein Cookies are a quick, nutritious snack packed with protein and healthy ingredients like peanut butter, oats, and protein powder. They require no baking, making them a perfect grab-and-go treat for busy days or post-workout recovery. Sweetened naturally with honey or maple syrup and optionally enhanced with chocolate chips, these cookies offer a delicious balance of flavor and nutrition.
Ingredients
Scale
Main Ingredients
- 1 cup creamy peanut butter (or almond butter for a nut-free option)
- 1/2 cup protein powder (vanilla or chocolate, depending on your preference)
- 1/2 cup old-fashioned oats (or oat flour for a smoother texture)
- 1/4 cup honey or maple syrup (adjust to taste)
- 1 large egg (or 1 flax egg for a vegan option)
- 1/2 teaspoon vanilla extract (optional, for extra flavor)
- 1/4 cup mini chocolate chips (optional, for a sweet touch)
Instructions
- Mix the Wet Ingredients: In a large mixing bowl, combine the peanut butter, honey (or maple syrup), egg, and vanilla extract if using. Mix thoroughly until the mixture is smooth and fully combined.
- Add the Dry Ingredients: Add the protein powder and oats into the wet mixture. Stir well until a thick dough forms. If you are using chocolate chips, fold them gently into the dough at this stage.
- Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll each into a ball. Arrange the balls on a parchment-lined baking sheet or plate. Flatten each ball slightly with your hand or the back of a spoon to create a cookie shape.
- Chill the Cookies: Refrigerate the shaped cookies for at least 30 minutes. Chilling helps the cookies set and firm up so they hold their shape.
- Serve and Enjoy: Once chilled, the cookies are ready to eat. Store any leftovers in an airtight container in the fridge for up to one week to maintain freshness.
Notes
- You can substitute almond butter for peanut butter to make this recipe nut-free.
- For a vegan option, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set to gel).
- Using oat flour instead of whole oats will yield a smoother cookie texture.
- Adjust the sweetness by varying the amount of honey or maple syrup to your taste.
- Refrigerating is necessary since the cookies are no-bake and need to firm up to hold their shape.
- Store cookies in the refrigerator to keep them fresh and firm for up to a week.
