Simple Oatmeal Protein Cookies Recipe
Introduction
Start your day with a deliciously wholesome treat by making these Simple Oatmeal Protein Cookies. Packed with oats, peanut butter, and seeds, they offer a perfect balance of sweet and salty flavors that both kids and adults will love. Plus, they’re quick to prepare and ideal for breakfast or a snack on the go.
Ingredients
- 3 cups old fashioned rolled oats
- 1 cup apple sauce (or mashed banana)
- 1 cup peanut butter (or other nut butter)
- ¼ cup ground flaxseed
- ¼ cup chia seeds
- ¼ cup pure maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat the oven to 325°F (165°C) and line a cookie sheet with parchment paper.
- Step 2: In a medium bowl, mix together all the ingredients until well combined.
- Step 3: Shape the mixture into 12 balls, then flatten each with your palm to form cookies. Arrange them evenly on the prepared cookie sheet; each should be about a heaping ¼ cup of batter.
- Step 4: Bake for 15 minutes in the preheated oven. Let the cookies cool before serving.
Tips & Variations
- Use sunflower seed butter instead of peanut butter for a nut-free version.
- Add ½ cup of chocolate chips, chopped nuts, or dried fruit for extra flavor and texture.
- Substitute mashed banana with applesauce, pumpkin purée, or your favorite baby food.
- For extra protein, fold in your favorite protein powder without affecting the texture.
- Use certified gluten-free oats to keep the recipe gluten-free.
Storage
Store the cookies in an airtight container at room temperature for up to 7 days. They stay moist and chewy. For longer storage, freeze them for up to 3 months by wrapping tightly in plastic wrap or foil before placing in a freezer-safe container. To enjoy, thaw at room temperature or warm gently in the oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Are oatmeal cookies a good source of protein?
These oatmeal protein cookies contain about 9 grams of protein per cookie, thanks to ingredients like peanut butter, flaxseed, and chia seeds. Adding protein powder can boost the protein content further.
Can toddlers eat protein cookies?
Yes, these homemade protein cookies are toddler-approved and make a nutritious snack that many young children enjoy.
Print
Simple Oatmeal Protein Cookies Recipe
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free, Vegan
Description
These Simple Oatmeal Protein Cookies are a healthy, vegan, and gluten-free breakfast or snack option packed with whole-grain oats, peanut butter, and heart-healthy seeds. Naturally sweetened with banana and maple syrup, these soft and chewy cookies are perfect for picky eaters and nutrient-rich to fuel your day.
Ingredients
Dry Ingredients
- 3 cups old fashioned rolled oats
- ¼ cup ground flaxseed
- ¼ cup chia seeds
- 1 tsp cinnamon
Wet Ingredients
- 1 cup apple sauce (or mashed banana)
- 1 cup peanut butter (or other nut butter)
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: In a medium bowl, combine all eight ingredients—rolled oats, ground flaxseed, chia seeds, cinnamon, apple sauce (or mashed banana), peanut butter, maple syrup, and vanilla extract. Mix thoroughly until the batter is well combined and sticky enough to hold together.
- Shape Cookies: Scoop the mixture into 12 roughly equal portions (about a heaping ¼ cup per cookie). Shape each portion into a ball, then flatten gently with the palm of your hand to form a cookie shape. Arrange the cookies evenly spaced on the prepared cookie sheet.
- Bake: Bake the cookies in the preheated oven for 15 minutes. The edges should be set while the centers remain soft and chewy.
- Cool and Serve: Remove cookies from the oven and allow them to cool completely on the cookie sheet to firm up before serving.
- Store: Keep the cooled cookies in an airtight container at room temperature for up to 7 days, or freeze for longer storage.
Notes
- Use certified gluten-free oats to keep the recipe gluten-free.
- Substitute apple sauce, pumpkin purée, or mashed sweet potatoes for banana to vary flavor or accommodate allergies.
- Swap peanut butter for sunflower seed butter to make the recipe nut-free.
- For extra protein, add a scoop of your preferred protein powder to the mix.
- Do not overload with chunky add-ins; no more than ½ cup to maintain cookie structure.
- Previously frozen bananas can be used—just thaw before mashing.
- Store cookies properly to maintain moisture and chewiness.
- Customize with optional add-ins like nuts, dried fruits, or chocolate chips for variety.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: oatmeal protein cookies, breakfast cookies, vegan protein cookies, gluten-free cookies, peanut butter cookies, healthy breakfast, toddler friendly snacks, high protein cookies
