Protein Oatmeal Cookies

A stack of chocolate chip cookies sits on a sheet of crumpled parchment paper, reminiscent of a delightful falafel platter. The cookies are golden brown, dotted with chocolate chips, and surrounded by a few scattered chips and crumbs.

Print Recipe

5 from 2 votes

Prep Time15

Cook Time15

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 238kcal

Author: Agnieszka

Ingredients

6 tablespoon unsalted butter softened
⅔ cup brown sugar
1 large egg
½ cup flour
¾ cup quick oats
½ cup vanilla protein powder whey or plant-based
½ teaspoon baking soda
½ teaspoon baking powder
½ cup dark chocolate chips semi-sweet
¼ teaspoon salt kosher or salt

Instructions

Preheat the oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper.
In a bowl of a standup mixer cream together butter and brown sugar.
Add one egg and turn the mixer just to combine.
In a separate bowl whisk together flour, protein powder, baking powder, baking soda and salt.
Now add the flour mixture to the wet ingredients in the bowl and mix on low until dough forms. You may need to stop the mixer and scrape the bottom once or twice.
Finally, add oats and chocolate chips and mix a couple more seconds to combine.
Using a small cookie scoop or a tablespoon, drop 10 equally sized balls onto the prepared baking sheet.
Flatten each cookie using a wet spoon (they will spread but not much).
Bake for 13-15 minutes. Don't overbake or the cookies will be dry.
Cool the cookies on a rack for at least 15 minutes before enjoying.

Video

Notes

I've tested this recipe with both plant-based Garden of Life vanilla protein powder and regular whey protein powder and both worked great.

I like the texture of these cookies made with quick oats the best but if you prefer, you can use old fashioned rolled oats instead.

Make sure not to overbake the cookies - cookies made with protein powder need to be baked at lower temperature than regular cookies to stay moist and chewy. If you overbake them, they will turn dry and chalky.

To make these cookies dairy-free, use vegan butter and plant-based protein powder.

Nutrition