Why Make This Recipe
These Simple Oatmeal Protein Cookies are a fantastic treat that is both nutritious and delicious. They are packed with protein and fiber, thanks to the oats, peanut butter, and seeds. This makes them a great snack or a quick breakfast option. Plus, they are easy to make and can satisfy your sweet tooth without feeling guilty about your health.
How to Make Simple Oatmeal Protein Cookies
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
Directions:
- Preheat the oven to 325°. Line a cookie sheet with parchment paper.
- Mix together all 8 ingredients in a medium bowl until well combined.
- Shape the mixture into 12 balls. Then, mash down each ball with your palm to flatten it into a cookie shape. Arrange the cookies evenly on the lined cookie sheet. Each cookie will be roughly a heaping ¼ cup of the mixture.
- Bake for 15 minutes in the preheated oven.
- Allow the cookies to cool, and then serve!
- Store any leftovers in an airtight container for up to 7 days at room temperature.
How to Serve Simple Oatmeal Protein Cookies
These cookies are best served warm. You can enjoy them as a snack or with a glass of milk or a cup of coffee. They make a great breakfast on the go or a healthy dessert after a meal. You might also add some fresh fruit or yogurt on the side to enhance the experience.
How to Store Simple Oatmeal Protein Cookies
Store the oatmeal cookies in an airtight container at room temperature for up to 7 days. If you want to keep them longer, consider refrigerating them, which will help preserve their freshness. You can also freeze the cookies for up to 3 months. Just make sure to wrap them tightly before freezing.
Tips to Make Simple Oatmeal Protein Cookies
- Make sure to mash the banana well if you choose to use it instead of applesauce. This will help keep the cookies moist.
- You can adjust the sweetness by adding more or less maple syrup based on your liking.
- If you want a chewier cookie, bake them for a few minutes less. For a crispier cookie, add a couple of extra minutes to the baking time.
Variation
You can easily customize these cookies. Try adding chocolate chips, dried fruits, or nuts to the mixture for extra flavor and texture. You could also use different nut butters like almond or cashew butter depending on your preference.
FAQs
Q: Can I use quick oats instead of rolled oats?
A: Yes, you can use quick oats, but the texture may be slightly different. Rolled oats give a chewier consistency.
Q: Is it possible to make these cookies vegan?
A: Yes! Just use applesauce or mashed banana as your base and ensure that your nut butter and maple syrup do not contain any animal products.
Q: Can I add protein powder to these cookies?
A: Absolutely! You can add a scoop of protein powder to the mixture. Just be aware that it may change the texture, so adjust the liquid ingredients accordingly if needed.
Simple Oatmeal Protein Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Nutritious and delicious oatmeal protein cookies packed with fiber and protein, perfect for a snack or quick breakfast.
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
- Preheat the oven to 325°F. Line a cookie sheet with parchment paper.
- Mix together all ingredients in a medium bowl until well combined.
- Shape the mixture into 12 balls and flatten each ball into a cookie shape on the lined cookie sheet.
- Bake for 15 minutes in the preheated oven.
- Allow the cookies to cool, then serve.
Notes
Store leftovers in an airtight container for up to 7 days at room temperature. Refrigerate for longer storage, or freeze for up to 3 months.