Oatmeal Peanut Butter Protein Cookies Recipe

I made peanut butter protein cookies that pack 15 grams of protein per cookie, combining peanut butter, chocolate, and oatmeal into a convenient grab-and-go option for anyone looking for protein cookies with oats to help meet daily protein goals.

I keep messing with snack recipes until one surprises me, and these Oatmeal Peanut Butter Protein Cookies did just that. They taste like dessert but actually help you hit protein goals, so you’re less likely to grab something random later.

I used creamy natural peanut butter and old fashioned rolled oats, and somehow that mix reads like Oatmeal Protein Snacks and Protein Cookies With Oats without trying too hard. You might think they’re dry or too healthy, but they chew satisfyingly, and they hold up in your gym bag.

I kept tweaking texture so they’re not perfect, but honestly that’s the fun part.

Ingredients

• Creamy natural peanut butter — Rich source of protein and healthy fats, adds moistness and a salty sweet flavor
• Vanilla whey or plant protein powder — Boosts protein, helps texture and slight vanilla sweetness, can be drying if too much
• Old fashioned rolled oats — Good source of fiber and slow carbs, gives chew and a nutty backbone
• Eggs — Bind ingredients, add protein and moisture, give a bit of richness to the dough
• Honey or pure maple syrup — Natural sweetener, helps brown and keep cookies soft, adds warm flavor
• Baking powder and fine sea salt — Powder gives lift, salt balances sweetness and sharpens the nutty notes
• Dark chocolate chips — Adds bittersweet pockets, a little fat and indulgence, great contrast to oats
• Chopped dry roasted peanuts (optional) — Extra crunch and peanut punch, watch the salt if peanuts are salted

Ingredient Quantities

• 1 cup (240 g) creamy natural peanut butter
• 3 scoops (about 90 g) vanilla whey or plant protein powder
• 1 1/2 cups (135 g) old fashioned rolled oats
• 2 large egg (about 100 g)
• 1/3 cup (80 ml) honey or pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/3 cup (55 g) dark chocolate chips
• 2 tbsp chopped dry roasted peanuts (optional)
• 1 to 2 tbsp milk or water (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl combine 1 cup (240 g) creamy natural peanut butter, 2 large eggs, 1/3 cup (80 ml) honey or maple syrup and 1 tsp vanilla extract; whisk until smooth and fairly glossy.

3. In a second bowl stir together 3 scoops (about 90 g) vanilla protein powder, 1 1/2 cups (135 g) old fashioned rolled oats, 1/2 tsp baking powder and 1/4 tsp fine sea salt so the dry bits are evenly mixed.

4. Add the dry mix to the wet, folding with a spatula until mostly combined and you have a thick cookie dough. Dont overmix.

5. If the dough seems too dry or crumbly, stir in 1 to 2 tbsp milk or water, one tablespoon at a time, until it holds together and is scoopable.

6. Fold in 1/3 cup (55 g) dark chocolate chips and 2 tbsp chopped dry roasted peanuts if using, reserving a few chips to press on top of each cookie.

7. Scoop dough into roughly 2 tablespoon portions onto the prepared sheet, leaving about 1 to 1 1/2 inches between cookies. Flatten each mound slightly with the back of a spoon or your palm, then press a few extra chips on top.

8. Bake 10 to 12 minutes, until edges look set and cookies have small cracks on top. They will still be soft in the center.

9. Let cookies cool on the baking sheet for 5 to 10 minutes so they firm up, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days, or refrigerate for longer shelf life.

Equipment Needed

1. Oven (preheat to 350°F or 175°C)
2. Baking sheet with parchment paper or a silicone mat
3. Mixing bowls, one large and one medium
4. Whisk or fork for the wet ingredients
5. Rubber spatula for folding the dough
6. Measuring cups and spoons, or a kitchen scale (grams make it easier)
7. Tablespoon or small cookie scoop to portion dough
8. Spoon or your palm to flatten the cookies before baking
9. Wire cooling rack and an airtight container for storage

FAQ

Oatmeal Peanut Butter Protein Cookies Recipe Substitutions and Variations

• Peanut butter: almond butter (swap 1:1, similar texture), sunflower seed butter (1:1, nut-free option but can taste a bit bitter), cashew butter (1:1, milder and sweeter), tahini (1:1 but it’ll be runnier so add an extra tablespoon oats)
• Protein powder: chocolate or unflavored protein powder (swap scoops 1:1), collagen peptides (1:1, not vegan), replace with about 3/4 cup almond flour + 2 tbsp oat flour for bulk (lowers protein), or skip powder and add an extra egg plus 1/4 cup more oats for structure
• Eggs: flax “eggs” (2 tbsp ground flax + 6 tbsp water for 2 eggs), 1/2 cup unsweetened applesauce (for 2 eggs, adds moisture), 1/2 cup silken tofu pureed, or a commercial egg replacer following package directions
• Honey or maple syrup: agave nectar (1:1), brown rice syrup (1:1, less sweet), date syrup (1:1), or use 1/3 cup brown sugar/coconut sugar plus 2-3 tbsp milk or water to keep moisture

Pro Tips

– If the dough looks dry or crumbly add milk one tablespoon at a time until it just holds together, dont dump a bunch or itll get too loose. Chill the dough for a bit if you want thicker cookies, it firms up and makes scooping way easier.

– Dont overmix once you add the oats and protein powder, fold gently until mostly combined. Overworking it makes the cookies dry and kind of rubbery, so stop when you still see a few streaks.

– Boost the flavor by toasting the oats or peanuts first or stirring in a tiny pinch of cinnamon or coarse salt, it makes the sweetness pop. If your peanut butter has separated stir or warm it a little so the oil reincorporates, that makes a much smoother dough.

– Pull the cookies when the edges just look set and little cracks appear, theyll seem soft but they firm as they cool. Store in an airtight container for a few days or freeze for longer, and warm briefly to get the chocolate melty again.