Healthy Oatmeal Protein Cookies Recipe

I crafted these Oatmeal Protein Cookies using 1 cup whole-grain rolled oats, natural peanut butter, and a blend of pumpkin and sunflower seeds. I love their balance of nutrition and bold flavor. Each bite offers hearty whole grains and protein packed ingredients, giving my mornings a nutritious start without sacrificing indulgence.

I recently discovered these Healthy Oatmeal Protein Cookies and they quickly became my go-to for busy mornings. I love that they are both satisfying and fuel me up good for the day ahead.

I’m talking about real ingredients like 1 cup whole-grain rolled oats and 1/2 cup natural, salty peanut butter, which bring a great heart-healthy balance to the mix. Adding in a bit of 1/4 cup pumpkin seeds and 1/4 cup sunflower seeds gives each bite a nutty crunch that really stands out.

I also mix in a 1/4 cup plant-based protein powder (vanilla works great in there) with 1/3 cup pure maple syrup for the natural sweetness. Plus, using 1 flax egg keeps these cookies completely vegan and gluten-free.

When I whip up this batch with a splash of vanilla extract and a pinch of salt, there’s no doubt that these are one of the best breakfast cookies I’ve ever had. Enjoy cracking into these protein oat breakfast cookies for a truly satisfying start!

Why I Like this Recipe

I really love this recipe because it’s super simple to whip up even when I’m in a rush. It’s not like you need a ton of fancy ingredients or hours in the kitchen.

I also dig how healthy it is. It’s loaded with whole-grain oats and lots of seeds which makes me feel like I’m actually fuelling my body right, plus it’s vegan and gluten-free so that’s a big win.

The flavor is awesome too. The mix of salty peanut butter with the sweetness from the maple syrup just hits the spot and makes every bite really satisfying.

Lastly, these cookies give me a great energy boost for the day ahead. After eating them, I feel full and ready to take on whatever comes my way.

Ingredients

• Whole grain rolled oats gives lots of fiber and energy, keepin you full longer.
• Natural, salty peanut butter adds healthy fats and a rich, nutty taste.
• Plant based protein powder boosts the cookie’s protein and flavor in every bite.
• Pumpkin seeds deliver a crunchy texture and important minerals for wellbeing.
• Sunflower seeds contribute vitamin E and a subtle nutty twist to each bite.
• Maple syrup sweetens naturally without refined sugars for a smooth flavor.
• Flax egg works as a natural binder and offers omega3 fatty acids benefits.
• Vanilla extract enhances flavor with aromatic, sweet notes in every cookie.
• Baking soda helps cookies rise, giving them a light and delicious texture.

Ingredient Quantities

• 1 cup whole-grain rolled oats
• 1/2 cup natural, salty peanut butter
• 1/4 cup plant-based protein powder (vanilla works great)
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/3 cup pure maple syrup
• 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract

How to Make this

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

2. In a large bowl, mix together the natural peanut butter, pure maple syrup, the flax egg (mix 1 tbsp ground flaxseed with 3 tbsp water), and vanilla extract until its well combined.

3. Stir in the whole-grain rolled oats and plant-based protein powder, making sure there are no clumps.

4. Add the pumpkin seeds and sunflower seeds into the bowl.

5. Sprinkle in the baking soda and salt then gently mix everything until all ingredients are evenly distributed.

6. Scoop out small amounts of dough onto the baking sheet and flatten each cookie slightly with your fingers or a spatula.

7. Bake the cookies in the preheated oven for 10 to 12 minutes until the edges start to turn a light golden color.

8. Remove from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a rack.

9. Enjoy your homemade healthy oatmeal protein cookies warm or store them in an airtight container for later snacking.

Equipment Needed

1. Oven preheated to 350°F
2. Baking sheet lined with parchment paper
3. Large bowl for mixing all ingredients
4. Small bowl for mixing the flax egg
5. Measuring cups and spoons for precise amounts
6. Spatula or wooden spoon to stir and flatten the dough
7. Cooling rack to let cookies cool before storage

FAQ

Healthy Oatmeal Protein Cookies Recipe Substitutions and Variations

• If you cant get whole-grain rolled oats, you could use old-fashioned rolled oats or even quick oats in a pinch.
• You can swap out natural, salty peanut butter for almond butter or cashew butter if you want a different nutty flavor.
• If you dont have plant-based protein powder around, whey protein works fine or even an unflavored pea protein can do the trick.
• Instead of pure maple syrup you might try honey or agave syrup, but note the flavor might change a bit.
• For a flax egg, you can use a chia egg instead by mixing 1 tablespoon chia seeds with 3 tablespoons water.

Pro Tips

1. Try refrigerating the cookie dough for about 20 minutes before baking. This helps the oats and seeds lock in together, so your cookies don’t spread out too much in the oven.
2. Use a cookie scoop or your hands to form even balls so they bake evenly. If the cookies are different sizes some may end up under or overcooked.
3. Don’t over mix the ingredients once you add the baking soda and salt because that can break down the texture. A gentle stir is all u need.
4. Experiment with flavor add-ins like a pinch of cinnamon or even a few mini chocolate chips. Sometimes throwing in a bit extra flavor makes a big difference!