Description
These Gluten-Free Oatmeal Protein Cookies are the perfect fuel for your busy day. Soft, chewy, and packed with wholesome rolled oats and your favorite vanilla protein powder, they make for a satisfying post-workout snack or a healthy breakfast on the go. They are naturally sweetened and completely flourless.
Ingredients
— Dry Ingredients —
1 ½ cups gluten-free old-fashioned rolled oats (do not use instant oats)
½ cup vanilla protein powder (whey or plant-based work well)
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
— Wet Ingredients —
1 large egg, room temperature
½ cup creamy peanut butter (or almond butter for a milder taste)
⅓ cup honey or pure maple syrup
1 teaspoon pure vanilla extract
2 tablespoons coconut oil, melted (or unsalted butter)
— Mix-ins —
⅓ cup dark chocolate chips (optional, ensure gluten-free)
¼ cup raisins or dried cranberries (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free rolled oats, protein powder, cinnamon, baking soda, and salt until well combined.
3. Mix Wet Ingredients: In a separate medium bowl, whisk the egg, peanut butter, honey (or maple syrup), vanilla extract, and melted coconut oil until smooth and creamy.
4. Combine: Pour the wet mixture into the dry ingredients. Stir well with a spatula until everything is fully incorporated and a sticky dough forms.
5. Add Mix-ins: Fold in the chocolate chips or dried fruit if using.
6. Scoop & Shape: Using a cookie scoop or spoon, drop about 2 tablespoons of dough onto the prepared baking sheet. (Yields approx. 12-14 cookies).
7. Flatten: These cookies won’t spread much while baking, so use your hand or the back of a fork to gently press them down into thick discs.
8. Bake: Bake for 9–11 minutes. The edges should be slightly golden, but the centers might still look a bit soft (they will firm up as they cool). Do not overbake, or they can become dry.
9. Cool: Let the cookies cool on the baking sheet for at least 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
Protein Powder: The type of protein powder you use affects the texture. Whey protein tends to make a chewier cookie, while plant-based proteins can be slightly drier (add a teaspoon of milk if needed).
Oat Safety: Always ensure your oats are certified gluten-free. Standard oats are often cross-contaminated with wheat.
Storage: Store these cookies in an airtight container at room temperature for 3 days, or in the fridge for up to a week.
Egg-Free Option: You can substitute the egg with a flax egg (1 tbsp ground flaxseed meal + 3 tbsp warm water, sit for 5 mins) to make this recipe vegan.
- Prep Time: 10
- Cook Time: 10
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8
- Sodium: 110
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 2
- Protein: 8
- Cholesterol: 15