Pr-Oat-ein Breakfast Cookies

Everyone loves a good cookies recipe. This one packs a punch of protein, using oats and nut butters like peanut butter. Because it is loaded with fiber as well, the digestion of the carbs in the cookie will be much healthier.

Peanut butter protein cookies can be made healthier by cutting down on the sugar and only using things like honey and apple sauce, you can keep the ratio of fiber/carbs in the sweet spot.

When your body lacks fiber, it can cause your internal gut bacteria to swim up into your small intestine and eat sugars, but by increasing your fiber load with a protein cookies recipe, you can cause the bacteria to go back to eating fiber, its main diet, and your digestion improves overall.

By incorporating the use of protein powders like whey protein or pea protein into this cookies recipe, you increase the protein load of the cookie to another level, which great for feeling full and getting gains after going to the gym or out on the go. When made en mass, it is a good way to keep fueled when busy. I like to use hemp protein or cricket protein.

Keeping low carb, and high in peanut butter protein (and chocolate chips) is the ideal way to maximize your protein cookie. Just make sure to make lots or they won’t last!

To decrease the carb count further, you can substitute wheat for almond flour. To increase the fluffiness of the cookie and the omega fats of the cookie, add chia seeds (applesauce will also make it more fluffy and sweeter).

If you enjoyed this protein cookie recipe for weekly breakfasts or pre-made lunches, please drop me a comment or send me a message. I would love to hear from you! Keep happy and healthy! Bon Appetit!

Made without any processed sugar or flour, these oatmeal raisin protein cookies are gluten-free, portable and healthy enough to eat for breakfast.

Oatmeal cookies have always been one of my favorites. The funny thing is that before I knew much about healthy eating I thought they were a healthy treat. Raisins = healthy, right? Kind of similar to the high-school me thinking that tortilla chips where healthier than potato chips. I’ve come a long way folks!

That said, I still crave oatmeal raisin cookies every once in a while and I have found that you can indeed make them healthier just by swapping a few ingredients. And that’s exactly what I did to come up with this recipe for oatmeal raisin protein cookies.

Are Healthy Cookies a Thing?

If you know me, you know that I’m all about making healthy cookies and fully support the idea that cookies can be healthy enough to have for breakfast. I’ve shared everything from sweet potato cookies to chia cookies and now these healthy protein cookies!

These little guys have all the flavor of regular oatmeal raisin cookies, but without any processed sugar or flour. They also have a scoop of protein powder to amp up the protein. They’re vegan, gluten-free, portable and healthy enough to eat for breakfast.

Are Protein Cookies Good for Weight Loss?

When people ask about certain foods or recipes being “healthy” the follow up question is “will this food help me lose weight”? In general, I don’t think there are foods that should be designated as weight loss foods. Having said that, following a balanced diet with high protein and plenty of fiber generally does help with weight loss. If you’re craving a cookie and trying to lose weight, this is definitely the cookie to reach for!

How to Make Cinnamon Raisin Protein Cookies

These cookies are super easy to make. You’ll start by mixing the dry ingredients in a large bowl. In a separate bowl, mix your wet ingredients (the melted coconut oil, mashed banana, applesauce and vanilla). Pour the wet ingredients over the dry and stir until well combined. Gently stir in your raisins and then it’s cookie making time! Use your hands to shape the dough into a cookie shape. Bake for 18-20 minutes or until the edges of the cookies are golden brown, let cool completely and enjoy! Store in an airtight container for up to a week or freeze for up to a month.

Want More Protein-Packed Recipes? Try These:

  • Protein Balls
  • Protein Cookie Dough
  • Protein Oatmeal
  • Strawberry Protein Muffins
  • Double Chocolate Protein Muffins
  • Blueberry Protein Muffins
  • Blueberry Protein Pancakes

If you make these oatmeal raisin protein cookies, please be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for the EBF team and other EBF readers.


Made without any processed sugar or flour, these oatmeal raisin protein cookies are gluten-free, portable and healthy enough to eat for breakfast.


  • 1 1/4 cups regular rolled oats
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup vanilla protein powder
  • 1/2 Tablespoon chia seeds
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup raisins
  • 2 ripe bananas, mashed
  • 1/4 cup unsweetened applesauce
  • 1/4 cup unrefined melted coconut oil
  • 1 teaspoon vanilla


  1. Preheat oven to 350°F. Line baking sheet with parchment paper. In a large bowl, combine rolled oats, shredded coconut, protein powder, chia seeds, cinnamon and salt. Stir until everything is evenly mixed.
  2. In another bowl, combine coconut oil, mashed banana, applesauce and vanilla. Pour wet ingredients over dry ingredients and stir until well combined. Stir in raisins.
  3. Use your hands to form the cookie dough into balls and flatten slightly into a cookie shape.
  4. Bake for 18-20 minutes or until the edges of the cookies are golden brown. Let cool and enjoy!
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 134
  • Sugar: 5g
  • Sodium: 107mg
  • Fat: 7g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 4g

Keywords: protein cookies

If you love a crunchy, chewy cookie then these peanut butter oatmeal cookies are for you! The flavor is just the right balance of sweet and salty without being overly rich. Not to mention, six of these crave-worthy cookies total just over 300 calories, and they’re high in protein and low in fat – perfect for a post workout or anytime snack. The peanut butter flavor is a nice complement to the oats, but you can totally substitute almond butter, cashew butter, or sunflower seed butter instead. My favorite way to enjoy these cookies is dunked in a glass of cold almond milk… mmmm 🙂

For the added protein, I used The Protein Chef Baking Protein by Labrada Nutrition. It’s unflavored, all-natural, and works great for baking healthy protein treats! That being said, you can try substituting another unflavored or vanilla protein powder such as whey, whey-casein blend, or plant-based protein – just add milk or water if the mixture is too dry (protein powders vary in their absorbency). You definitely don’t want to add too much liquid, or the cookies will spread out on your cookie sheet like thin oat pancakes instead of thick, chewy cookies! If you do use vanilla-flavored protein, you may want to reduce the amount of sweetener by 1-2 teaspoons.

To get a chewy texture without tons of butter, I used a combination of creamy peanut butter and VitaFiber syrup. VitaFiber syrup (also known as IMO syrup, what was used in the original Quest bars) is a natural, low-calorie, sugar-free, high-fiber prebiotic sweetener that also happens to be non-GMO, gluten-free, dairy-free, allergen-free and vegan with no artificial additives. It’s great for making your own high-fiber protein bars, and high-fiber flavored syrups and frostings. It also adds “chewiness” to baked goods. If you don’t wish to purchase this special stuff, you can swap it out for pure maple syrup, sugar free pancake syrup, brown rice syrup, or agave.

I used a combination of Truvia Brown Sugar Blend and Pyure Organic Stevia Blend in these cookies, but you can use any sweetener you like! You can use an equal amount of Truvia Baking Blend (will slightly increase calories, carbs, and sugar per cookie), or twice as much baking stevia, erythritol, or granulated sugar (sugar significantly increases calories, carbs, and sugar content). Obviously, the chocolate chips increase the calories and carbs too, but they’re optional.

Here’s the recipe – hope you enjoy! I’d love your comments below if you try it 😉

Peanut Butter Oatmeal Protein Cookies

Makes 10 cookies

  • 30 g unflavored or vanilla protein powder I used The Protein Chef Baking Protein
  • 1/2 cup old-fashioned rolled oats
  • 1 tbsp. Truvia brown sugar blend or sweetener of choice
  • 1 tbsp. Pyure organic stevia blend or sweetener of choice
  • 1/4 tsp. salt optional
  • 1/8 tsp. baking soda
  • 2 tbsp. natural creamy peanut butter or almond butter, cashew butter, sunflower seed butter
  • 2 tbsp. 1 large egg white
  • 2 tbsp. Vitafiber syrup or agave, brown rice syrup, maple syrup, or sugar free pancake syrup
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. butter extract optional
  • 2 tbsp. mini chocolate chips optional
  • Preheat oven to 350 degrees F.
  • Combine dry ingredients (through baking soda) in a medium small bowl.
  • Add peanut butter and remaining wet ingredients (through butter extract), mixing until combined.
  • Fold in chocolate chips (optional).
  • Lightly coat a baking sheet with cooking spray.
  • Scoop cookie dough onto prepared sheet by rounded tablespoonfuls.
  • Bake for 8-10 minutes until edges are firm and golden brown.
  • Let cool 5-10 minutes before eating and store any leftovers up to one week at room temperature.


Calories (per cookie, including optionals): 59kcal, Fat: 2.5g, Sat fat: 0.7g, Carbs: 7g, Fiber: 1g, Sugar: 2g, Protein: 4g, Sodium: 91mg
Calories (per cookie, minus optionals): 52kcal, Fat: 2.1g, Sat fat: 0.5g, Carbs: 6g, Fiber: 1g, Sugar: 1g, Protein: 4g, Sodium: 34mg
© 2016 No Excuses Nutrition. If you wish to publish this exact recipe digitally (website, blog, ebook) or in tangible format (cookbook, magazine), you must first request permission by emailing [email protected] If publishing an adapted version with one or more ingredients changed, it is sufficient to mention “inspired by No Excuses Nutrition.”

Effortless Banana, Oat, & Vanilla Protein Cookies!

Oh.My.God! These cookies!

These cookies are so unbelievably delicious!

They are bursting with goodness, and they are so so simple to make, so effortless, that we’ve made them about 2-3 times this week already! They have wholesome ingredients that not only make them taste great but also provide nourishment.

It’s safe to say they’re pretty awesome.

You get such incredible sweetness from the bananas with a delicious texture from the oats, plus some delicious plump raisins or sour cherries to make it even more moreish.

This is definitely one of those cookies that you can have for breakfast, with absolutely no guilt whatsoever.

No added sugar, high in protein, fibre, and good fats.

I don’t add any extra sweetener, as the bananas and protein powder already make it super sweet. If you don’t think your protein powder is sweet enough, then you can of course add whatever sweeter you want – I’d recommend one tablespoon of either maple syrup or coconut sugar.

The way these came into being is actually because of my friend Skye. She’s staying with us for a few weeks, and made a batch of protein cookies similar to these, and they got gobbled up so quickly that she had to make a new batch the very next day! I stood over her and observed as she made them, because I just knew I had to share it with you guys!

The protein powder is really what gives this a protein hit as well as a delicious vanilla flavour. I’d recommend including it for texture and the nutrition, but if you don’t want to then make sure to add some vanilla powder instead.

Effortless Banana, Oat, & Vanilla Protein Cookies! Prep time 5 mins Cook time 10 mins Total time 15 mins These delicious protein cookies are bursting with goodness to keep you going through the day, whether you have them for breakfast or a snack. Chocolate drizzle is of course optional, but highly recommended! Author: Teffy Perk Recipe type: Snack, Vegan, Serves: 12 Ingredients Base

  • 2 large or 4 small bananas
  • 1 scoop vanilla protein powder*
  • 1 cup (80g) oats
  • Pinch of pink Himalayan or sea salt

Raisin Chocolate Chip

  • 2 tablespoons raisins
  • 2 tablespoons shredded coconut
  • 1 tablespoon carob nibs
  • 1 tablespoon cacao nibs

Hazelnut Sour Cherry

  • 2 tablespoons sour cherries
  • 3 tablespoons hazelnuts
  • 2 tablespoons shredded coconut

Chocolate Drizzle

  • 2 tablespoons melted coconut oil
  • 3-4 tablespoon raw cacao powder
  • Pinch of ground cinnamon
  • Pinch of sea salt
  • 1 tablespoon mesquite powder (optional)


  1. Pre-heat the oven to 180ºC/350ºF and line a baking tray with baking paper.
  2. Peel the bananas, add them to a bowl, and mash them with a fork or potato masher. It doesn’t have to be completely smooth, but it shouldn’t be too lumpy either.
  3. Mix in the vanilla protein until it’s fully combined and not clumpy. Stir in the oats, and separate the batter into two separate bowls, if making two separate flavours. Add in each respective additions to each separate bowl, and mix it together.
  4. Spoon roughly one tablespoon of each mixture into the lined baking sheet. That makes one cookie, so repeat until there is no more batter left. Should be around 12 cookies total – 6 of each flavour if you divided the batter!
  5. Use the back of a spoon to shape them into nice little circles, if desired, and then bake for 10-12 minutes.
  6. Remove from the oven and let cool while you make the chocolate drizzle – super simple, just mix the ingredients together and place in the fridge or freezer for a few minutes so it’s not too runny.
  7. Drizzle the chocolate over the cookies with a spoon, and enjoy!

Notes *You can use either grass-fed whey or a vegan protein powder. I love it with vanilla, but chocolate could work too! Make sure you’ve got a good quality powder, with no nasties added. 3.2.2802

You Can Make These Oatmeal Protein Cookies In 20 Minutes Flat

Photo: Nicole Crane

Switch up your go-to snack with these blueberry lemon protein cookies. Made with almond and oat flours, lemon zest, and blueberries, these gluten-free cookies are sure to hit the spot. And thanks to vanilla Greek yogurt and protein powder, they’ll actually keep you full. We suggest whipping up a batch on the weekend, then storing them in the fridge to have an afternoon snack at the ready all week long (if you can resist going back for more, that is). (Next: 10 Peanut Butter Recipes That Are Healthy and Delicious)

For this recipe, we use a food processor to quickly ground the oats and mix all the ingredients together. The cookies can be prepped, baked, and ready in 20 minutes flat (really).

Blueberry Lemon Protein Cookies

Makes 18 cookies


  • 1 cup dry oats (can also use oat flour and skip step #2)
  • 1 cup blanched almond flour
  • 56g vanilla protein powder (your favorite kind!)
  • 1 cup vanilla Greek yogurt
  • 1/2 cup honey
  • Zest from 1 lemon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries


  1. Preheat oven to 350°F. Coat a large baking sheet with cooking spray.
  2. Place the oats in a food processor and process until mostly ground.
  3. Add in the almond flour, protein powder, honey, yogurt, lemon zest, vanilla, baking powder, baking soda, and salt. Process just until the ingredients are evenly mixed into a batter.
  4. Add in the blueberries, and pulse just for 10 seconds.
  5. Spoon the batter onto the baking sheet, forming 18 cookies that are evenly spaced apart.
  6. Bake for 10 to 12 minutes, until the bottoms of the cookies are lightly browned.
  7. Allow the cookies to slightly cool before using a spatula to transfer them to a cooling rack.
  8. Store in the refrigerator in a closed container or covered plate.

Nutrition facts per 2 cookies: 205 calories, 6g fat, 29g carbs, 2g fiber, 20g sugar, 12g protein

  • By By Nicole Crane

Learn how to make these soft & chewy pumpkin chocolate chip oatmeal cookies from scratch! Only 101 calories with no eggs, flour or refined sugar!

I’m partnering with PEScience to bring you today’s recipe! I absolutely love their protein powders. They taste amazing and are great for baking recipes, too!

A couple of weeks ago, I stopped by the store to grab groceries and pick out Halloween candy for the trick-or-treaters. With a fairly small neighborhood and not too many kids, I scoured the aisle for a small bag of mixed sweets… I really didn’t want to end up with too many tempting leftovers!

As I pulled one of the more reasonably sized bags off of the shelf, I glanced to my left and spotted the store’s display of cute fall home décor, and in that moment, a light bulb went off in my head. “I can actually decorate my house!” I excitedly thought to myself.

After renting during and after college for so many years, and all of those apartment complexes’ strict stipulations about nail holes and décor (and fines!), I grew accustomed to living with fairly bare walls… But now that I actually own my house, I get to set the rules!

Like a child on Christmas morning, I explored every single piece in the store’s autumn décor aisle, yet I still showed some restraint and only ended up with a handful of pieces in my shopping cart: rectangular signs that read “Gather” and “Hello Autumn,” a pumpkin-shaped wooden piece with “blessed” scripted across the front, and a bouquet of tangerine-colored fake flowers.

My dog keeps jumping up into my planter boxes outside as the spot for her morning naps, thus crushing all of my real flowers… So I figured the fake ones would at least last more than a few days!

But one of my favorite finds was a little square wooden block, meant for a bookshelf or fireplace mantle, with a piece of cloth pinned to the front with the phrase “Pumpkin Spice and Everything Nice” scripted on it in the colors of rich tangerine and faded eggplant. I brought it home and set it on my dark wooden serving tray alongside dainty decorative candleholders (a Christmas present from my parents last year!) in one corner of my kitchen.

Now, every time I walk into my kitchen, I see that cute little corner and sign and smile… And I usually start craving pumpkin treats as a result!

So last week, I baked these Healthy Flourless Pumpkin Chocolate Chip Oatmeal Protein Cookies to satisfy those cravings! They’re supremely soft and chewy, just the way I love my oatmeal cookies, even though they contain no eggs, flour or refined sugar. They also have plenty of sweet pumpkin and spice flavor, and they’re just 101 calories!

Definitely my idea of a delicious autumn treat! (And maybe my wooden sign’s too!)

Let’s go over how to make these healthy flourless pumpkin chocolate chip oatmeal protein cookies!

A little back story before we get started… Every fall, I receive the same question on Instagram, Facebook, and my blog when people come across my classic pumpkin chocolate chip oatmeal cookies recipe. “Can I add protein powder to these??” I did some recipe testing in my own kitchen, and now I have an answer for you…


So in these healthy flourless pumpkin chocolate chip oatmeal cookies, you’ll actually replace the flour with PEScience Gourmet Vanilla SELECT Protein Powder. It’s low fat and low carb with zero added sugars, and it contains real vanilla beans. You can actually see the teensy black vanilla bean flecks in the protein powder, which give it a truly rich and irresistible vanilla flavor. I’m obsessed!

I was a little bit hesitant at first when I replaced all of the flour with PEScience Gourmet Vanilla SELECT Protein Powder. Sometimes, protein powders give cookies a gummy texture or weird aftertaste…

But not this one!! PEScience’s protein powder yielded cookies with the exact same soft and chewy texture as in my classic flour-containing oatmeal cookie recipe, and that vanilla bean flavor added such a rich flavor. Zero doubts anymore—you can definitely add this protein powder to your healthy pumpkin chocolate chip oatmeal cookies with amazing results!

Tip: You can find PEScience products near you using their handy store locator here!

Of course, you’ll also need some other ingredients to make your healthy flourless pumpkin chocolate chip oatmeal protein cookies… Like the instant oats! Instant oats are also called “quick cooking” or “one minute” oats. They’re smaller and thinner than traditional old-fashioned rolled oats, which means they soften faster and give your cookies a more chewy texture.

Just remember to measure the oats correctly, using this method or a kitchen scale! Too many oats will dry out your cookies and make them taste cakey or crumbly. And we definitely want soft and chewy healthy flourless pumpkin chocolate chip oatmeal cookies!

Next, you’ll need spices! I made my own homemade pumpkin spice from cinnamon, nutmeg, and ginger. You could easily substitute store-bought, if you prefer!

Like I mentioned earlier, these healthy flourless pumpkin chocolate chip oatmeal protein cookies contain no eggs… And a mere 1 ½ tablespoons of butter or coconut oil! (That really helps keep them low in fat and calories!)

Then the pumpkin purée provides the rest of their soft and chewy texture! Remember to buy regular pumpkin purée, not pumpkin pie mix. The latter contains added spices and refined sugar, which we’re avoiding in this recipe!

Instead, you’ll sweeten your healthy flourless pumpkin chocolate chip oatmeal cookies with pure maple syrup. It should be the kind that comes straight from maple trees! The only ingredient on the label should be “maple syrup,” and it usually comes in thin glass bottles or squat plastic jugs (like this!).

Of course, we can’t forget the chocolate chips! I use a combination of dark chocolate chips and mini chocolate chips. The dark chocolate chips add a big burst of chocolate, while the mini chips ensure every bite contains a morsel of chocolate. I love that little trick!

Because this cookie dough is a little bit stickier than in my classic recipe, you must chill the cookie dough before baking. This just helps it stiffen so it doesn’t stick to your spatula as much when you transfer it to the baking sheet!

And yes, you’ll need a spatula because… These healthy flourless pumpkin chocolate chip oatmeal protein cookies don’t spread while baking, so you need to flatten the cookie dough to your desired thickness and width before popping the pan in the oven. It takes a little extra effort, but I promise these cookies are worth it!

How yummy do they look?? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy flourless pumpkin chocolate chip oatmeal protein cookies!

Healthy Flourless Pumpkin Chocolate Chip Oatmeal Protein Cookies 5.0 from 1 reviews

Yields: 15 cookies These soft and chewy oatmeal cookies are full of fall flavors! Sweet pumpkin, warm spices, rich vanilla, indulgent chocolate… And they have a protein boost, too! What’s not to love?? Leftovers will keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!

  • 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
  • 3 scoops (93g) PEScience Gourmet Vanilla SELECT Protein Powder
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 ½ tbsp (21g) coconut oil or unsalted butter, melted and cooled slightly
  • ¾ cup (183g) pumpkin purée, room temperature (not pumpkin pie mix!)
  • 1 tsp vanilla extract
  • ½ cup (120mL) pure maple syrup
  • 2 tbsp (28g) dark chocolate chips
  • 1 tbsp (14g) miniature chocolate chips, divided

  1. Whisk together the oats, protein powder, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, pumpkin purée, and vanilla. Stir in the maple syrup. Add in the oat mixture, stirring just until incorporated. Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Notes: It’s extremely important to measure both the oats and flour correctly this method or a kitchen scale. (← That’s the one I own!) Too much of either will dry out the cookies and leave them crumbly or cakey instead of chewy.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
To find the PEScience Gourmet Vanilla SELECT Protein Powder at a store near you, use their handy store locator here!
For a stronger spice flavor, increase the cinnamon by ¼ to ½ teaspoon, and increase the nutmeg and ginger by ⅛ teaspoon each.
If the cookie dough is still somewhat sticky after chilling, be patient while flattening it with the spatula on the prepared baking sheet. The somewhat sticky texture results in very soft and chewy cookies. I promise these cookies are worth the effort!
For tips and answers to all protein powder related questions (including substitutions!), please see my Protein Power FAQ page.
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookies FAQ page.
{gluten-free, clean eating, low fat, higher protein} 3.2.2925

View Nutrition Information + Weight Watchers Points

This post was sponsored by PEScience. To find their products near you, use their handy store locator here! As always, all text, photographs, opinions, and recipe are my own.
You may also like Amy’s other recipes…
♡ Healthy Flourless Chocolate Cowboy Cookies
♡ Healthy Flourless Chocolate Chunk Brownie Bites
♡ Healthy Practically Flourless Peanut Butter Cookies
♡ Healthy Practically Flourless Chocolate Chip Cookie Dough Bites
♡ Healthy Practically Flourless Extra Fudgy Brownies
♡ …and all of Amy’s healthy protein recipes and healthy pumpkin recipes!

Protein Cookies

No one has ever accused me of being a fast mover. I’ve been trying to be more productive in the morning, but no matter how early I set my alarm, I still don’t settle in until almost an hour after I wake up. Considering my work wardrobe (leggings) and my commute (one floor), that pace is pretty embarrassing. In an effort to make the most of the wee hours—if I’m hauling myself out of bed before the sun, I want to make them worth it—I’ve been turning toward timesaving, ready-made breakfast recipes like today’s Protein Cookies.

What am I doing for the first hour of my day, when it’s just myself and the pooch awake in our house? NO IDEA. Scrolling through my phone while contemplatively brushing my teeth no doubt slows things down. I also catch myself staring out the window at…I’m not sure what, but I’d like to assume that I’m thinking deep thoughts while doing so. Never mind that I can’t usually remember them.

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.

About This Peanut Butter Protein Cookies Recipe

Cookies for breakfast? Yes! These Protein Cookies are not “cookies” in the traditional sense but are more like a delightful cross between a traditional cookie and muffin top. Think of them as a healthy breakfast cookie that’s higher in protein than most. They’re simple to make, freezer friendly, and infinitely adaptable.

Increasing the amount of protein in my breakfasts has been one of the most positive, lasting healthy diet changes I’ve made over the past few years. As odd as it sounds, I find that as long as I have a good serving of protein first thing in the morning, I make better dietary choices all day long. This Sugar Cookie Overnight Protein Oatmeal and these Peanut Butter Protein Bars are two of my favorite easy ways to add extra protein to my breakfasts, and these lightly sweet, nutty oatmeal Protein Cookies have quickly become another.

These Protein Cookies pack 6 grams of protein per cookie, which is quite remarkable considering that they are made without the addition of protein powder. Although I am a fan of whey protein and use it regularly (this is the brand I usually buy), I know protein power is not something that everyone purchases regularly. My goal was to create a naturally sweetened, reasonably high-protein breakfast cookie that would taste great and be satisfying without it, and I’m so happy with the way these Protein Cookies turned out.

Instead of using protein powder, I focused on including a variety of naturally high-protein ingredients, including oats, pumpkin seeds, chia seeds, and nut butter. I opted for a peanut butter protein cookie recipe, but you could easily replace it with another nut butter you prefer or have on hand.

Recipe Adaptations

This peanut butter 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 favorites:

  • Protein Cookies with Dried Fruit. I love the combo of dried cranberries and raisins because they are pleasantly chewy and not too sweet.
  • Protein Cookies with Chocolate Chips. For more sweetness, you could easily transform this recipe into chocolate chip protein cookies. Just note that, depending upon what mix-ins you swap, you may alter the cookies’ protein content.
  • Protein Cookies with Protein Powder. I have not tried adding protein powder to these cookies. I think you could experiment with a tablespoon or two, but since I haven’t tested the recipe this way, I can’t be certain. If you do decide to play around with adding protein powder, I’d love to hear how it goes.

One final plug for these Protein Cookies: they are EASY! I shared a test batch with Ben’s mom, and she loved them so much that she’s made them every week since. One evening when she didn’t have time to prepare them, Ben’s dad baked them on her behalf. Since the kitchen appliance Ben’s dad uses most is his barbecue grill, I am solidly convinced that this protein cookie recipe is suitable for bakers of all levels.

Recommended Tools to Make This Recipe

  • Cookie scoop
  • Favorite cookie sheets

4.86 from 7 votes Leave a Review ” Yield: 12 cookies Prep Time: 15 mins Cook Time: 12 mins Easy Peanut Butter Protein Cookies. 6g protein, NO protein powder required! Flourless, naturally sweetened, and perfect for healthy breakfasts and snacks.

  • 3/4 cup mashed banana — about 2 large
  • 1/2 cup peanut butter — other nut butter of choice, or sunflower seed butter
  • 2 large eggs
  • 2 tablespoons pure maple syrup* — or honey or light agave
  • 2 tablespoons chia seeds
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 cup oat flour**
  • 1/2 cup toasted pepitas — pumpkin seeds
  • 1/4 cup reduced-sugar dried cranberries
  • 1/4 cup raisins
  1. In a large bowl, whisk together the mashed banana and peanut butter until smooth. Stir in the eggs until evenly combined. Next, stir in the maple syrup, chia seeds, vanilla, and cinnamon. Sprinkle the baking soda, then the oat flour, over the top. Fold to combine. Last, fold in the pepitas, cranberries, and raisins. The batter will look very liquidy. Place the bowl in the refrigerator to chill and set for at least 4 hours, or cover with plastic and refrigerate overnight.***
  2. When ready to bake, place a rack in the center of your oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. With a large cookie scoop or spoon, portion the batter by 1/4 cupfuls onto the prepared cookie sheet. If needed, shape them lightly with your fingers so that they are round and slightly flat on top. Bake for 12 to 14 minutes, until the cookies feel dry and set on the top and edges and a toothpick inserted into the center comes out clean. Let cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling completely.

Recipe Notes

  • *As written, these cookies are not super sweet. If you desire a sweeter cookie, add 1 tablespoon additional maple syrup.
  • **To make your own oat flour, pulse 3/4 cup oats in a food processor until they are well ground.
  • ***I found that 4 hours refrigeration time was sufficient for the cookies to set and be thick and puffed like in the photos. Ben’s mom found that she needed to chill them overnight or the cookies came out flat. The thickness may vary with your oven, but if you want to be 100% sure of having thick, puffy cookies, I’d suggest overnight refrigeration.
  • I have not tried adding protein powder to these cookies. I think you could experiment with a tablespoon or two, but since I haven’t tested the recipe this way, I can’t be certain. If you do decide to play around with adding protein powder, I’d love to hear how it goes.
  • Store leftover cookies at room temperature for up to 1 week or freeze for up to 3 months.

Course: Dessert Cuisine: American Keyword: Healthy Cookie Recipe, Protein Cookies All text and images © Erin Clarke / Well Plated.

Nutrition Information

Amount per serving (1 (of 12)) — Calories: 170, Fat: 8g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 165mg, Carbohydrates: 21g, Fiber: 4g, Sugar: 8g, Protein: 6g

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Learn how to make an oatmeal raisin cookie protein shake that’s healthy, full of protein, and incredibly delicious! Your body and tastebuds will thank you!

It’s summer, people.

That means new pool, flip flops, sunny days, healthy choices, lifestyle changes, and…oatmeal cookies!

Wait, whuh?

You heard me!

Yep – who says eating healthy and getting that summer bod means we have to give up the things we love, like oatmeal raisin cookies?

I know I, for one, surely don’t.


I LOVE finding ways to enjoy treats in healthier ways. Like with these coconut bites or these pancakes or this yummy burger. Such (healthy) goodness!

And, alas, like turning an oatmeal raisin cookie into a protein shake.

Because why on earth wouldn’t you want an oatmeal raisin cookie protein shake, am I right? Awesome.

In fact, that’s one of the best things about making your own protein shakes because you get to choose all sorts of creative flavors and make them all healthy.

Since a real oatmeal raisin cookie is gonna be filled with lots of processed sugar, butter (hello: saturated fat!), refined and processed flour, and possibly even other badness, I’ll choose the option that’s full of lean protein, dietary fiber, and healthy unsaturated fats. Thank you very much.

How to Make an Oatmeal Raisin Cookie Shake Vegan

Want to know how to make it dairy free and/or vegan? Simple. It all comes down to what kind of protein powder and milk to use.

In this case, just substitute the vanilla protein powder with a vegan option, like soy or hemp protein powder. Brown rice protein powder is another great option and one of my personal favorites, because it’s high in fiber, gluten-free, lactose-free and full of B vitamins. Brown rice protein is also easily digestible and less likely to cause an allergic reaction. This recipe already uses almond milk so you’re set there.

The way I see it: following a healthy lifestyle is all about making those healthier, more positive choices, step by step, and day by day. Eventually, it adds up to something awesome and you can see how far you’ve come.

We’ve all gotta start somewhere, right? Why not start with a tasty protein shake that tastes like a cookie is all I’m sayin’…

So, this January, this year, this LIFE, instead of reaching for that sugary, processed cookie, try something just as sweet and delicious. Your tastebuds and your body will thank you.

4.75 from 4 votes Oatmeal Raisin Cookie Protein Shake Prep Time 2 mins Cook Time 1 min Total Time 3 mins

Learn how to make an oatmeal raisin cookie protein shake that’s healthy, full of protein, and incredibly delicious! Your body and tastebuds will thank you!

Categories: Breakfast, Healthy Recipes, Protein Shake Difficulty: Easy Keyword: oatmeal protein shake, oatmeal protien shake, raisin protein Servings: 1 shake Calories: 401 kcal Author: Lacey Baier Ingredients

  • 1 cup unsweetened almond milk
  • 1/2 banana
  • 1/3 cup old fashioned oats
  • 1 1/2 scoops vanilla protein powder
  • 1 tbsp raisins
  • 1/2 tsp ground cinnamon
  • Ice


  1. Add unsweetened almond milk, banana, old fashioned oats, vanilla protein powder, raisins, ground cinnamon, and ice into a blender. (I find that starting with the almond milk makes the job a lot easier on the blender.)

  2. Now, blend until the mixture is totally smooth. It should take about 30 seconds or so, depending on your blender. Because we added raisins and uncooked oats, it can take a little longer than you might think to get them fully pureed.
  3. At this point, check the consistency of the shake. If you want it thicker, you can add more ice or, if you want it a little thinner, you can add a little more almond milk.

Recipe Video

Nutrition Facts Oatmeal Raisin Cookie Protein Shake Amount Per Serving (1 shake) Calories 401 Calories from Fat 107 % Daily Value* Fat 11.9g18% Saturated Fat 0.7g4% Polyunsaturated Fat 14.2g Sodium 48.5mg2% Carbohydrates 41g14% Fiber 10.8g43% Sugar 13.6g15% Protein 38.6g77% * Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use often and highly recommend.

Protein oatmeal cookies recipe

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