If you’re searching for a quick and tasty way to satisfy your sweet tooth while sneaking in 16 grams of protein per serving, these Oatmeal Protein Cookies are just what you need! Made with simple ingredients like oats, plant-based protein powder, and dried blueberries, these cookies are the perfect balance of flavor and nutrition. They’re a great option for a post-workout snack or a quick grab-and-go breakfast. They’re also gluten-free, nut-free, and vegan!
For more delicious oatmeal cookies, try these Vegan Oatmeal Raisin Cookies, Gluten-Free Oatmeal Cookies, Or Pumpkin Spice Oatmeal Creme Pies.
For more high-protein vegan recipes, try these Vegan Protein Waffles, Maple Cinnamon Overnight Oats, or Nut-Free Pumpkin Seed Granola.
Why You’ll Love These Oatmeal Protein Cookies
- Wholesome Ingredients: Each cookie is filled with plant-based protein and “superfoods” like chia seeds and pumpkin seeds.
- Allergy-friendly: Most protein cookie recipes contain common food allergies: nuts (almond flour or nut butter), gluten, or one of many other allergens. These cookies are nut-free, gluten-free, egg- and dairy-free, and soy- and sesame-free too!
- Natural Sweetness: Sweetened with maple syrup, these cookies contain no refined sugar, making them a healthier option.
- Perfect Texture: With a chewy center and crunchy pumpkin seeds, these cookies have the perfect balance of softness and crunch.
- Great for Meal Prep: Make a batch, store in an airtight container, and enjoy these cookies throughout the week.
Ingredients
- Rolled oats – Stick with old-fashioned oats. Do not swap for steel-cut oats as they require a different amount of liquid to cook correctly.
- Ground flaxseed – Used to make flax eggs by combining 1 1/2 Tbsp flaxseed with 3 Tbsp warm water (for each egg – this recipe uses 3 flax eggs).
- Chia seeds – A great source of healthy fats!
- Hemp seed – Hemp seeds are such a hidden gem! They are popular enough to be found in the average grocery store, but not many people seem to know about their awesome health benefits – including tons of protein!
- Vegan protein powder – This is the key to making this recipe allergy-friendly. You can swap for any variety of protein you like. I chose an unflavored variety.
- Maple syrup – Swap for date syrup, brown rice syrup, agave, or any other sweetener you prefer. You can also swap for monk fruit sweetener for a zero-calorie option. If you are fine with some added sugar, try brown sugar!
- Unsweetened applesauce – Stick with unsweetened here.
- Dried blueberries – Swap for any dried fruit you like!
- Pumpkin seeds – Another great source of protein and healthy fats!
- Vanilla extract – Just a splash.
- Cinnamon – Adds great flavor. Omit if you prefer, or swap with pumpkin pie spice mix for a twist!
- Salt – Just a pinch helps bring out all of the flavors in this recipe.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large mixing bowl
- Cookie sheet
- Parchment paper (optional)
How to Make High Protein Cookies
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the ground flaxseed and water and set aside for 5 minutes while you gather the remaining ingredients.
Add the wet ingredients: flax eggs, maple syrup, applesauce, and vanilla extract. Mix until combined.
Next, add the dry ingredients: oats, hemp protein powder, chia seeds, hemp seeds, cinnamon, and salt. Stir until evenly distributed.
Fold in the dried blueberries and pumpkin seeds.
Scoop the protein cookie dough into balls and place them on the prepared baking sheet. Flatten slightly to form a cookie shape. These cookies do not spread so try to make them even thickness and size for even cooking.
Bake at 350 degrees Fahrenheit for 10-12 minutes, or until the edges of the cookies are golden brown. Let the cookies cool on the baking sheet for a few minutes to continue firming up.
That’s it! Enjoy!
Variations
- Peanut Butter Oatmeal Protein Cookies: Add a tablespoon of creamy peanut butter or crunchy peanut butter for extra protein and flavor. This works with almond butter too!
- Chocolate Chip Protein Cookies: Fold in dark chocolate chips or chocolate chunks instead of dried fruit for a rich twist on this healthy cookie recipe.
- Nutty Option: Swap the pumpkin seeds for sunflower seeds for chopped walnuts or shaved almonds for added protein and crunch.
- Oatmeal Raisin Protein Cookies: Swap the dried blueberries for raisins for a high-protein twist on a classic cookie.
How to Store
- Room Temperature: Store in an airtight container at room temperature for 4-5 days.
- Freezer: Make a double batch and freeze one batch for up to 3 months!
More Tips
- Not Vegan? Use a whey protein powder instead of plant-based, or add an egg to this recipe instead of 1 of the flax eggs.
- Gluten-Free? Stick with gluten-free oats and a gluten-free protein powder, and you are all set.
- Oil-Free? These protein cookies are oil-free!
- Use high-quality protein powder: Hemp protein powder works perfectly here, but you can experiment with vanilla protein powder or unflavored protein powder for a different flavor.
- Customize your sweetener: If you’re avoiding maple syrup, try coconut sugar or a sweetener of choice like monk fruit.
FAQ: Oatmeal Protein Cookies
Yes, oat flour will work in this recipe, but you may need to adjust the wet ingredients slightly for the best texture.
One that you like! Plant-based protein powders like hemp or vanilla protein powder are great options.
The edges should be golden brown, and the cookies should feel slightly firm.
Ugh, I wish. Every protein powder is different and they all absorb liquid differently. So adding protein powder to an existing cookie recipe without making any other changes will likely result in a super dry and crumbly dough and cookies that fall apart or burn.
Oatmeal Protein Cookies
Equipment
- Cookie sheet
- Parchment paper (optional)
Ingredients
- 2 cups oats
- 3 flax eggs
- 1 tbsp chia seeds
- 2 tbsp hemp seed
- 1 cup hemp protein powder
- ⅓ cup maple syrup
- ⅓ cup applesauce
- ⅓ cup dried blueberries
- ¼ cup pumpkin seeds
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground flaxseed and water and set aside for 5 minutes while you gather the remaining ingredients.
- Add the wet ingredients: flax eggs, maple syrup, applesauce, and vanilla extract. Mix until combined.
- Next, add the dry ingredients: oats, protein powder, chia seeds, hemp seeds, cinnamon, and salt. Stir until evenly distributed.
- Fold in the dried blueberries and pumpkin seeds.
- Scoop the protein cookie dough into balls and place them on the prepared baking sheet. Flatten slightly to form a cookie shape. These cookies do not spread so try to make them even thickness and size for even cooking.
- Bake at 350 degrees Fahrenheit for 10-12 minutes, or until the edges of the cookies are golden brown. Let the cookies cool on the baking sheet for a few minutes to continue firming up.
- That's it! Enjoy!
Notes
- Not Vegan? Use a whey protein powder or add an egg to this recipe instead of 1 of the flax eggs.
- Gluten-Free? Stick with gluten-free oats and a gluten-free protein powder, and you are all set.
- Oil-Free? These protein cookies are oil-free!
- Use High-Quality Protein Powder: Hemp protein powder works perfectly here, but you can experiment with vanilla protein powder or unflavored protein powder for a different flavor.
- Customize Your Sweetener: If you’re avoiding maple syrup, try coconut sugar or a sweetener of choice like monk fruit.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on February 14, 2025
These cookies are a favorite in our house. They are such an easy grab-and-go breakfast option.