Description
These Protein Cookies are a quick and easy no-bake snack packed with wholesome ingredients like peanut butter, protein powder, and oats. Perfect for a nutritious boost anytime, they require minimal prep and are customizable with options like vegan or nut-free substitutions. Chilling instead of baking ensures a soft, chewy texture with a deliciously rich flavor.
Ingredients
Scale
Main Ingredients
- 1 cup creamy peanut butter (or almond butter for a nut-free option)
- 1/2 cup protein powder (vanilla or chocolate, depending on your preference)
- 1/2 cup old-fashioned oats (or oat flour for a smoother texture)
- 1/4 cup honey or maple syrup (adjust to taste)
- 1 large egg (or 1 flax egg for a vegan option)
- 1/2 teaspoon vanilla extract (optional, for extra flavor)
- 1/4 cup mini chocolate chips (optional, for a sweet touch)
Instructions
- Mix the Wet Ingredients: In a large mixing bowl, combine the peanut butter, honey or maple syrup, egg (or flax egg), and vanilla extract if using. Stir well until the mixture is smooth and fully blended to create the base of the dough.
- Add the Dry Ingredients: Add the protein powder and oats (or oat flour) to the wet mixture. Stir thoroughly until a thick cookie dough forms. If desired, gently fold in the mini chocolate chips for added sweetness and texture.
- Shape the Cookies: Using a tablespoon or cookie scoop, portion out dough and roll into balls. Arrange the balls onto a parchment-lined baking sheet or plate. Press each ball down lightly with your hand or the back of a spoon to flatten and shape them into cookies.
- Chill the Cookies: Place the shaped cookies in the refrigerator for at least 30 minutes. This chilling step firms up the dough so the cookies maintain their shape and have the perfect chewy texture.
- Serve and Enjoy: Once chilled and set, the protein cookies are ready to enjoy straight from the fridge. Store leftover cookies in an airtight container in the refrigerator for up to one week to keep them fresh.
Notes
- You can substitute almond butter for peanut butter for a nut-free alternative.
- Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) to make the recipe vegan.
- Oat flour can be used instead of oats for a smoother cookie texture.
- Adjust honey or maple syrup according to desired sweetness.
- These cookies do not require baking, making them a convenient no-cook snack.
- Store cookies tightly covered in the fridge to maintain freshness for up to a week.
