Easy Protein Oatmeal Cookies

Looking for a quick, satisfying snack that packs a protein punch and still tastes like a treat? These easy protein oatmeal cookies are a perfect solution. They blend rolled oats, a scoop of protein powder, and a few pantry staples to make cookies that are chewy, lightly sweet, and portable. If you’re interested in simple ways to up your protein across the day, this recipe pairs well with ideas from 10 easy ways to increase your protein intake.

Why these cookies work

• Oats provide complex carbs and fiber for steady energy.
• Protein powder increases the protein content without adding complicated steps.
• Minimal added sugar keeps them snack-friendly and adaptable to dietary goals.

Ingredients (makes ~12 cookies)

• 1 1/2 cups rolled oats
• 1/2 cup vanilla or unflavored protein powder
• 1/4 cup nut butter (peanut, almond, or sunflower)
• 1/4 cup honey or maple syrup
• 1 large egg (or flax egg for vegan)
• 2 tbsp milk or plant milk (as needed)
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• Pinch of salt
• 1/3 cup mix-ins (chopped nuts, dark chocolate chips, dried fruit)

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the rolled oats, protein powder, baking powder, cinnamon, and salt.
3. In a separate bowl whisk together nut butter, honey (or maple), and the egg until smooth.
4. Combine wet and dry ingredients. Add milk a tablespoon at a time until the dough holds together but isn’t too wet.
5. Fold in your mix-ins.
6. Scoop tablespoon-sized portions onto the baking sheet, flatten slightly with the back of a spoon.
7. Bake 10–12 minutes, until edges are lightly golden. Let cool on the sheet for 5 minutes, then transfer to a rack.

Variations and swaps

• Vegan: replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant milk.
• Lower sugar: reduce syrup by 1–2 tbsp and add a few mashed banana pieces for moisture.
• Extra fiber: add 1–2 tbsp ground flax or chia seeds.
• Flavors: swap cinnamon for cocoa powder for double-chocolate protein cookies, or add a pinch of cardamom for a warm twist.

For more meat-free snack inspiration, these fit nicely into ideas like 8 easy vegetarian recipes that emphasize protein-rich plant options.

Nutrition & baking tips

• Protein content per cookie will depend on your protein powder — most scoops add 15–25 g per serving, so adjust serving size accordingly.
• If your protein powder dries the dough, increase the nut butter or a splash of milk to restore chewiness.
• Use old-fashioned rolled oats rather than instant for better texture.
• Store cooled cookies in an airtight container for up to 4 days, or freeze for up to 3 months.

Conclusion

For a ready-made reference and another version to compare, check out this take on Protein Oatmeal Cookies to inspire variations and serving ideas.