Protein Oatmeal Cookies (No Banana, No Peanut Butter)
These protein oatmeal cookies are made without banana or peanut butter — just oats, protein powder, dark chocolate, coconut, and pumpkin seeds for a hearty, high-protein breakfast cookie you'll actually want to eat.
Servings: 12 cookies
Calories: 222kcal
Ingredients
- 1 cup gluten free quick oats blended into flour
- 1 ½ cups gluten free quick oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ⅓ cup vanilla protein powder
- ¼ tsp salt optional - brings out flavor
- 2 eggs
- ¼ cup coconut oil melted
- ⅓ cup honey
- 1 tsp vanilla
- ½ cup dark chocolate chips
- ½ cup shredded unsweetened coconut
- ½ cup pumpkin seeds
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
- Start by blending 1 cup quick oats into a fine flour using a high-speed blender.
- In a medium size bowl, mix together the gluten free oat flour, gluten free oats, baking powder, cinnamon, and protein powder.
- In a separate 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, portion into 12 balls and flatten to the shape of the cookies you desire. Cookies will not expand during baking.
- Bake 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.
Notes
Can use raisins or dried cranberries in place of chocolate chips.
I used Vanilla Ice Cream Isolate protein powder from 1UP Nutrition - can use code BAILS at checkout to save 20% off everything. I recommend using a good tasting protein powder for this recipe.
Nutrition
Serving: 1grams | Calories: 222kcal | Carbohydrates: 25g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 83mg | Fiber: 3g | Sugar: 12g