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Oatmeal Peanut Butter Protein Cookies

Stack of oatmeal peanut butter protein cookies with chocolate chips on white plate
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These protein cookies deliver 15 grams of protein per cookie with a delicious combination of peanut butter, chocolate chips, and oats. Lower in sugar and perfect for healthy snacking.

Ingredients

Scale
  • 2 large eggs
  • ⅔ cup unsweetened creamy peanut butter
  • 1 (5.3-oz) container plain Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1½ cups quick oats
  • ½ cup protein powder of choice
  • ⅔ cup granulated sweetener of choice
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ⅔ cup sugar-free chocolate chips or regular chocolate chips

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
  2. Mix the eggs, peanut butter, Greek yogurt, and vanilla extract together in a large mixing bowl until completely combined and creamy with no streaks visible. Use an electric hand mixer if ingredients are cold, mixing for about 2 minutes, or stir by hand for 3-4 minutes.
  3. Add in the oats, protein powder, sweetener, baking powder, baking soda, salt, and cinnamon. Mix until combined and a thick dough forms, being careful not to overmix.
  4. Fold in the chocolate chips gently with a spatula until evenly distributed throughout the dough.
  5. Drop mounds of dough (about 3 tablespoons each) onto the baking sheet, leaving 2 inches between each mound. Use damp hands to shape them into round cookies as the dough will hold its form during baking.
  6. Bake on the center rack of the preheated oven for 9-11 minutes or until the edges of the cookies are slightly golden brown. Centers will look slightly soft but will firm up as they cool. Watch carefully after 9 minutes to avoid overbaking.
  7. Allow the cookies to cool for at least 10 minutes on the baking sheet before transferring to let them set properly.

Notes

  • Use room temperature ingredients for easier mixing and smoother texture.
  • Quick oats are essential – do not substitute with regular oats as they won’t absorb liquid properly.
  • For richer cookies, add 3 tablespoons melted butter or 2 tablespoons melted coconut oil to wet ingredients.
  • Texture is more like baked oatmeal than traditional cookies due to high protein content.
  • Well-stirred natural peanut butter works best. Can substitute almond or cashew butter.
  • Total time includes 10 minutes cooling time which is necessary for proper texture.

Nutrition

Find it online: https://www.benefitiany.com/oatmeal-peanut-butter-protein-cookies/