Easy Protein Oatmeal Cookies

Looking for a simple, satisfying snack that boosts your protein without sacrificing flavor? These Easy Protein Oatmeal Cookies are chewy, customizable, and ready in about 20–25 minutes from start to finish. They work for breakfasts on the go, post-workout fuel, or a healthier dessert when you want something sweet but nourishing.

Why these cookies work

Oats provide slow-release carbohydrates and fiber to keep you full.
Protein powder and egg (or an alternative) increase the protein content to support muscle repair and satiety.
Minimal added fat and sugar make them a smart swap for traditional cookies while still delivering great texture.

Ingredients (makes ~12 cookies)

1 1/2 cups rolled oats (gluten-free if needed)
1 scoop (about 25–30 g) protein powder — vanilla works best
1 tsp baking powder
1/4 tsp salt
1/4 cup sweetener of choice (maple syrup, honey, or a low-calorie liquid sweetener)
1/3 cup nut butter (peanut, almond, or sunflower)
1 large egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water, rested 5 minutes)
1/4 cup milk (dairy or plant)
1 tsp vanilla extract
Optional mix-ins: 1/4 cup dark chocolate chips, chopped nuts, raisins, or shredded coconut

Equipment

Mixing bowl
Baking sheet lined with parchment paper
Measuring cups and spoons
Spoon or cookie scoop

Method

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine oats, protein powder, baking powder, and salt. Mix well.
In a separate bowl, whisk together the sweetener, nut butter, egg (or flax egg), milk, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir until combined. The batter should be thick but scoopable. If too dry, add a tablespoon of milk; if too wet, add a tablespoon of oats.
Fold in any mix-ins.
Scoop heaping tablespoons of dough onto the prepared sheet, flattening slightly with the back of the spoon. Leave a little space between cookies.
Bake 10–12 minutes, until edges are lightly golden. They’ll firm up a bit as they cool.
Cool on the baking sheet 5 minutes, then transfer to a wire rack.

Nutritional notes (approximate per cookie, for 12 cookies)

Calories: 120–150
Protein: 6–10 g (depends on protein powder and nut butter)
Carbs: 10–15 g
Fat: 5–8 g
Adjust ingredients (type of protein powder, nut butter, and sweetener) to suit your calorie and macronutrient goals.

Tips & variations

Vegan: Use a flax egg and plant-based protein powder. Choose maple syrup as the sweetener.
Lower sugar: Use a sugar-free liquid sweetener and add cinnamon or vanilla for extra flavor.
More fiber: Add 1–2 tablespoons ground flax or chia seeds.
Texture: Use quick oats for softer cookies, rolled oats for more chew.
Make-ahead: Store in an airtight container at room temperature for 3 days, in the fridge for up to a week, or freeze up to 3 months.

Serving ideas

Warm with a smear of nut butter and sliced banana.
Crumble over Greek yogurt for an easy parfait.
Pack two with a piece of fruit for a balanced snack.

Conclusion

If you want another tested version to compare flavors and ingredient ratios, check out this recipe for Protein Oatmeal Cookies | Andy’s East Coast Kitchen (https://theeastcoastkitchen.com/protein-oatmeal-cookies/) for inspiration and variations.