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Healthy And Easy Oatmeal Protein Cookies Recipe

This Oatmeal Protein Cookies recipe is loaded with nuts, seeds, gluten free oats and whole grains for a cookie that packs some serious health benefits. These are the best healthy protein cookies …ever!

gluten free and dairy free healthy fat breakfast cookie recipe

This homemade protein cookie recipe is an absolute favourite in my house. I make them ALL the time for a quick breakfast or snack.

Whenever I get a little lazy to make breakfast or if I know I’m going to have a hectic week ahead of me, I whip up these guys. These easy protein cookies are gluten-free, refined-sugar free, dairy free and SO delicious!

I eat 2 or three of them for breakfast (okay, sometimes it’s 4) and I love snacking on them when I get that mid-afternoon dip. They are packed with protein so they really keep you feeling full and powered up.

If you enjoy these easy superfood cookies, you will also love my Gluten Free Vegan Rocky Road Brownies or my Chocolate Chip Air Fryer Cookie.

easy and delicious protein breakfast cookie recipe

Another delicious flavour would be oatmeal raisin protein cookies, which wouldn’t be too hard to adapt from this recipe!

The thing I love most about these superfood breakfast cookies (other than the fact that they only take 10 minutes to make) is that you can change them up all the time!

Sometimes I add only chocolate chips to them (I love dark chocolate chips). Other times I add some chopped almonds or some pecans.

The mix-in options are endless – my favourite add ins are pumpkin seeds, coconut and dark chocolate chips. Dried cranberries and flaxseeds are great options too!

INGREDIENTS FOR THESE CHOCOLATE CHIP PROTEIN COOKIES

These healthy oatmeal cookies are easily made with every day ingredients you probably have on hand. You will need the following ingredients listed below to make them (the exact measurements are in the recipe card below):

  • Old-fashioned oats – or quick oats. Both will work but stay away from steel cut oats.
  • Homemade oat flour – you will use the oats you have on hand and blend them into oat flour.
  • Baking powder
  • Cinnamon
  • Vanilla protein powder – depending on how many grams of protein you want in your cookies you can adjust the amount you add.
  • Eggs – room temperature eggs
  • Coconut oil
  • Honey – or pure maple syrup or liquid sweetener of your choice
  • Vanilla extract
  • Dark chocolate chips – can also use dairy free chocolate chips if desired like Enjoy Life Foods. Peanut butter chips would also be delicious in this recipe.
  • Shredded unsweetened coconut
  • Pumpkin seeds
  • Optional add ins – cocoa powder, peanut butter, sunflower seed butter, cashew butter or almond butter for different flavours.

breakfast cookies made with pumpkin seeds, shredded coconut, dark chocolate chips, oatmeal and protein powder

HOW TO MAKE THE HIGH PROTEIN COOKIES

Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.

In a medium size bowl, mix together the gluten free oats, gluten free oat flour, baking powder, cinnamon, and protein powder.

In a separate large mixing bowl combine the eggs, melted coconut oil, honey, and vanilla. Combine dry ingredients with wet ingredients.

Add in mix ins of your choice. I used dark chocolate chips, shredded unsweetened coconut and pumpkin seeds.

Using a tablespoon or cookie scoop, portion into 12 balls and flatten to the shape of the cookies you desire. Cookies will not expand during baking.

Bake cookies for 10-12 minutes. Tops should still be gooey, bottoms only barely browned. ENJOY!

Store breakfast cookies in an airtight container in the fridge for up to two weeks.

RECIPE ADAPTATIONS FOR THE PROTEIN POWDER OATMEAL COOKIES

This gluten free protein cookie recipe is an ideal way to enjoy more of the ingredients you love, or to make good use of the odd bits of leftover dried fruits, nuts, and chips lurking in your pantry. Here are a few of my favourites:

  • Dark Chocolate Chips – Are protein chocolate chip cookies really even cookies without chocolate chips? Ideally these cookies are tastier with chocolate chips, but it’s not completely necessary in this recipe!
  • Dried Fruit – I have added dried cranberries to these healthy cookies before and it was delicious! Raisins would also add a nice chewiness and would be a less sweet alternative to the chocolate chips.
  • Whey Protein Powder – I love using PEScience Gourmet Vanilla protein powder in this recipe, use code “BAILEY” at checkout for discounted products! The protein powder largely plays a role in the flavour of these whey protein oatmeal cookies, so make sure it’s a good one!
  • Nuts and seeds – I love using pumpkin seeds and shredded coconut! I have also added slivered almonds, and sunflower seeds in some batches!

best ever gluten free superfood protein breakfast cookies

MORE OPTIONAL MIX-IN’S FOR THE SUPERFOOD COOKIES

  • Chocolate chips or cocoa powder for chocolate protein cookies
  • Chopped almonds or pecans
  • Raisins
  • Dried cranberries
  • Pumpkin seeds
  • Protein powder or collagen
  • Chia seeds
  • Flaxseeds
  • Sunflower seeds

HOW TO STORE OATMEAL PROTEIN POWDER COOKIES

To store breakfast cookies, simply place in an airtight container and keep in the refrigerator. The cookies will keep for up to 2 weeks if stored properly in the fridge.

You can also leave them out on the countertop in an airtight container and they will stay fresh for 3-4 days. I can guarantee they won’t last that long anyways.

CAN YOU FREEZE THE VANILLA PROTEIN COOKIES?

Yes, you can freeze these healthy breakfast cookies. I sometimes double the batch and stick half in the freezer to have on hand.

Simply store in a freezer-friendly container for up to 3 months.

TIPS FOR MAKING THIS RECIPE PERFECT EVERY TIME

  • These cookies are very versatile. You can use any type of nuts or seeds you love or have on hand.
  • Make sure to press these cookies down on the baking sheet with your hands. They won’t spread, so doing this will give you the cookie shape.
  • Melt all of your liquid ingredients for easy mixing.
  • Use parchment paper on your baking pan for easy cleanup.
  • Use a delicious tasting protein powder. The protein powder will highly alter the flavour of the cookies, so make sure you like the flavour!

easy delicious protein superfood cookies

As much as I love the ritual and routine of preparing and sitting down to enjoy a leisurely breakfast, sometimes (i.e., Monday through Friday), a girl just needs to bust through her to-do list. That’s where having a healthy breakfast on hand, such as these Protein Cookies, can be your BFF.

No matter how big of a rush you are in, or how much time you’ve already piddled, your breakfast is ready the moment you are.

ARE PROTEIN COOKIES HEALTHY?

It depends what kind of protein cookie you’re talking about. If you’re meaning store bought, a lot of them contain more added sugar than protein.

I personally stay away from many of the vegan protein cookies on the market today.

These vanilla protein cookies however, are healthy for you. They contain many superfoods, are high in protein and lower in sugar.

The only sugar this oatmeal protein cookies recipe contains is from the honey. You can eat these for breakfast without any guilt at all!

Other Healthy Breakfast Cookies Recipes You May Want To Try

Yield: 12 cookies

Healthy Gluten Free Breakfast Cookie Recipe

Healthy Gluten Free Breakfast Cookie Recipe

These superfood oatmeal cookies are loaded with nuts, seeds, gluten free oats and whole grains for a cookie that packs some serious health benefits. These are the healthiest breakfast cookies…ever!

Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes

Ingredients

  • 1 1/2 cups gluten free quick oats
  • 1 cup gluten free oats, blended
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/3 cup vanilla protein powder
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1/3 cup honey
  • 1 tsp vanilla
  • 1/2 cup dark chocolate chips
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup pumpkin seeds

Instructions

  1. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
  2. In a medium size bowl, mix together the gluten free oats, gluten free oat flour, baking powder, cinnamon, and protein powder.
  3. In a separate bowl combine the eggs, melted coconut oil, honey, and vanilla. Combine dry ingredients with wet ingredients.
  4. Add in mix ins of your choice. I used dark chocolate chips, shredded unsweetened coconut and pumpkin seeds.
  5. Using a tablespoon, portion into 12 balls and flatten to the shape of the cookies you desire. Cookies will not expand during baking.
  6. Bake for 9-12 minutes. Tops should still be gooey, bottoms only barely browned. ENJOY!
  7. Store breakfast cookies in an airtight container in the fridge for up to two weeks.

Notes

Can use raisins or dried cranberries in place of chocolate chips.

I used Designs For Health protein powder - I recommend using a good tasting protein powder for this recipe.

Nutrition Information:

Yield:

12

Serving Size:

1 grams

Amount Per Serving: Calories: 222Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 83mgCarbohydrates: 25gFiber: 3gSugar: 12gProtein: 6g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

IF YOU TRIED THIS RECIPE PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails

bailey

About Bailey

I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…

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33 Comments

  1. Addie Ruiz says:

    These are the best cookies 🍪!!

    1. Hi Addie,

      Thank you so much for the 5 star review and I’m so glad you loved the cookies! 🙂

  2. Patti Blegen says:

    Perfect on the go breakfast . I grab one or two of these to take to work or eat along the way to work. Fills me up until lunch.

    1. Hi Patti,

      Thank you so much for the 5 star review and your kind words! So glad you like them!! 🙂

    2. Renette C says:

      Can I substitute protein powder with a liquid protein shake?

    3. Hi Renette! No I’m sorry but that will not work! You’d have to adjust the oats if you wanted to use a liquid protein shake, and since I haven’t tested this option I’m not sure about measurements!

  3. Kelsey Seal says:

    Amazing breakfast cookie! I love love love this recipe. I’ve been sharing it with all my mom friends for a healthy, on the go breakfast!

    1. Hi Kelsey,

      Thank you SO much for this 5 star review and I’m so happy you love the cookies as much as I do!! 🙂

  4. These are absolutely my favourite breakfast cookies ever. They are perfect for the family and packed with nutrients. So glad I stumbled on this recipe.

    1. Thank you so so much for the kind words and 5 star review Kelsey! It is appreciated and I’m so glad you loved them!!

  5. So good! A pinch of salt would make it pop a little more. Very tasty!

  6. These were delicious! Easy to modify and taste great following the recipe! We’ve made them twice, will definitely make again soon!

    1. Thank you so much for the 5 start review Cassidy it is so so appreciated!!

  7. So yummy! Subbed flax meal for protein powder, sprinkled with coarse salt before baking. Kids loved them too! 😍 Thank you!

    1. Hi Katie,

      So happy to hear that!! Thanks so much for the 5 star review!

  8. OH MY GOD these cookies are truly a life saver!!!! I grab 2 of them every morning for breakfast with my coffee. Been using your pescience code for the protein in these too! Thank you thank you thank you!!!

  9. This looks so good! What a great breakfast meal prep for the whole family!

    1. Hi Suzanne,

      Thank you for the kind comment! They are amazing!!

  10. Mary Louise Sorce says:

    Hello,
    Not having seen this particular recipe, I made the Oatmeal Protein Cookie recipe minus the protein because I had none and I added shredded coconut, dark chocolate chips, walnuts, dried cranberries, flax seeds and pumpkin seeds. OMG!!! Delicious. This will definitely be a cookie I make over and over. I love cookies with grains and seeds. Trying to be as healthy as possible. The fact this recipe can be tweaked in so many ways is fantastic! Thank you so much.

    1. Hi Mary,

      So happy to hear that!! Thank you so much for the 5 star review, it is so appreciated!!

  11. Kate Garcia says:

    I modified a bit. Instead of 1 cup of oat flour, I processed 1/2 cup of oats with 1/2 cup of hemp hearts. I used PlantFusion Complete Organic Rich Chocolate protein powder. My add-ins were cacao nibs, unsweetened coconut and hemp hearts. These were delicious, but I might leave out the cinnamon if I make them with chocolate protein powder again.

    1. Hi Kate! Thank you so much for the 5 star rating and for sharing all these modifications! They all sound amazing!! 🙂

  12. I made these for my family yesterday morning and everyone loved it! My family had eaten all of them by the time I went for seconds! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!

    1. Thank you for the 5 star review Sonya and I’m so glad you liked them!! Yes, I actually usually double the recipe and freeze half of the batch. The cookies are so good frozen too! I’m sure you could freeze the batter and well and bake when you’re ready and they would turn out great! 🙂

  13. Love the recipe! Great to have an option of add ins! Can you add some nutritional information if following your exact recipe?

    1. Hi Debbie,

      Thank you so much for the 5 star review! I will be switching over to a recipe card soon that automatically calculates the nutrition facts, so soon I will have the information on all my recipes! 🙂

  14. Great recipe! I doubled it and spread it out flat on a cookie sheet. After baking I quickly cut them into 24 bars. Easy, quick and delicious!

    1. Hi Tracy,

      Thank you so much for sharing and for the 5 star review! That sounds amazing and I need to try it now!!

  15. These are amazing. I made a couple tweaks for egg sensitivity which I think improved the texture. I used 1 egg, and 1/2 tsp xantham gum (like egg white), and 2 tbsp chickpea flour (like egg yolk, and just under 1/4 cup coconut cream, I used sugar instead of Honey ( and used the coconut cream as extra liquid till it would just stick together) . I then used a 1/4 cup measure and pressed in to make cookie shape then flattened a bit to shape. They puffed up perfectly, and even th3 toughest critic said they couldn’t even tell they were gluten free.

  16. Thank you for the great recipe! The first time I made them they turned out great! The second and third time, however, the cookies and run together! Any ideas what could be causing them to do that? Thank you!

    1. Hi Makenzie,

      I’m sorry to hear that! Are you making any substitutions at all? These cookies should not spread out while baking much at all.

  17. These cookies sound bomb! I love that they don’t use peanut butter or bananas. I’m wondering, would they turn out okay if I used unflavored protein powder? I have the Isopure unflavored, maybe I could add in some vanilla extract to make up for flavor?

    1. Hi Nichole,

      The vanilla protein does add sweetness, so I’d recommend adding the vanilla extract as well as a bit more sweetener if you want to use unflavoured! The protein you choose really does alter the flavours a lot in this recipe.