If you're looking for delicious ways to up your protein intake & reach your protein goals while still satisfying your sweet tooth, then these Protein Chocolate Chip Oatmeal Cookies will be your new favorite sweet treat. Made with wholesome ingredients like gluten free oats, nut butter & protein powder these protein oatmeal cookies are the perfect snack post workout, healthy breakfast on the go, or any time you need a protein boost.

If there is one recipe you probably know me for, it is my Protein Monster Cookies. This recipe went viral on all social media platforms and I think it's because people truly couldn't believe that healthy cookies could be so delicious!
Since then, I've made many more flavors of these viral protein powder cookies like these Double Chocolate Protein Cookies, these Chunky Monkey Protein Cookies and these festive Hot Chocolate Protein Cookies.
If you're looking for more healthy breakfast cookies you can also try these 4 Ingredient Oatmeal Banana Cookies, this Protein Chunky Monkey Banana Bread , Protein Banana Bread Cookies or try this Edible Protein Cookie Dough for a healthy dessert option you will crave. These Monster Cookie Protein Bites are also a delicious breakfast or snack option!
Why You'll Love This Recipe
- It is easy. Made using a handful of simple ingredients you likely already have on hand at home & just a few minutes of prep time, these healthy oatmeal cookies are a breeze to make.
- It is delicious. There's not a better combo than chocolate, peanut butter and oatmeal if you ask me! These chewy oatmeal cookies are perfect for a quick breakfast and make the perfect healthier treats.
- It is the ideal way to increase your protein intake! You won't find a protein boost in a traditional cookie but these oatmeal protein cookies are perfect the next time you need to satisfy your cravings and get your protein in.
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Oatmeal Chocolate Chip Protein Cookies Ingredients & Tested Substitutions
- Vanilla Protein Powder.This recipe calls for vanilla protein powder, but if you wanted to use unflavored instead, you can. PLEASE read the note below before moving forward with this recipe.
- IMPORTANT PROTEIN POWDER NOTES: It is important to note that you should always choose to make protein dessert recipes using a protein powder you actually enjoy the taste of, or you will not enjoy the dessert. Especially important for this healthy protein cookie recipe: USE THE PROTEIN POWDER I RECOMMEND! Sorry to yell at you, but I just want to make sure you hear me. 🙂 I have tested these cookies using several different types of protein powder and the grass fed beef isolate protein powder I recommend from Be Well By Kelly Paleo Protein is the only type of protein powder brand I recommend for the best flavor & texture. If you prefer a plant-based protein powder, the recipe will work (pea protein is best) however you must note that the texture will be much different; a little cakier and a bit more crumbly but still delicious. I do NOT recommend using whey protein as it is not easy to digest nor will the texture be favorable. People have done it & the opinions I’m hearing are mixed so I would steer clear of whey protein powder. If you haven’t found a protein powder you love yet, you can check out this helpful guide where I share some of my favorites.
- Old-Fashioned Oats. Although oats are by nature gluten free, not all oats are certified gluten free due to cross contamination. Make sure you choose certified gluten free oats if you are gluten free. Old-fashioned rolled oats are preferred but quick oats will work. Do not use oat flour.
- Natural Peanut Butter. Peanut butter is crucial to the success of this recipe and should not be substituted unless you would like to use almond butter or cashew butter. Use natural peanut butter for best results & be sure to stir it well before baking.
- Maple Syrup. My preference is to use real maple syrup and I do not recommend substituting this ingredient. Surprisingly, real maple syrup has a low glycemic index compared to cane sugar in addition to nutritional values like being mineral rich. Since it is very sweet, we don't need a ton of it to add sweetness to the cookies.
- Almond Milk. To keep this recipe dairy free, I use almond milk however you may use your favorite type of milk, dairy free or not.
- Vanilla Extract. I tend to alternate between using vanilla extract and vanilla bean paste. Either one works fine, you'll just get a bolder flavor if you opt for vanilla bean paste.
- Dark Chocolate Chips. My preference is to use Hu Kitchen chocolate gems because they are dairy free & refined sugar free, but they can be very pricey. If that isn't in your budget, regular chocolate chips or a dark chocolate bar chopped up into larger chunks will work just fine.
- Baking Powder. This leavening agent is essential in allowing the protein cookies to rise & helps to give them their chewy texture.
- Salt. I prefer to use sea salt but kosher salt or pink himalayan salt will work as well.
Tips, Tricks & Favorite Add-Ins
- Make oatmeal raisin protein cookies by subbing in raisins for the chocolate chips. Or add the raisins and chocolate chips for a delicious twist on a classic!
- Omit the chocolate chips altogether and you'll have delicious peanut butter oatmeal protein cookies.
- Be sure to use natural peanut butter as it will work best for these high protein cookies.
- The protein powder I prefer to bake with is a grass fed beef isolate protein and I do HIGHLY recommend using this type of protein powder over any others. If you need to use vegan protein powder, this recipe will work & be delicious but the texture will be slightly different.
- Chill the cookies in the fridge after baking for around 5 minutes to help them set.
- You can store these cookies in an airtight container at room temperature for up to 2 days, but they are best eaten fresh in my opinion.
Oatmeal Protein Cookies Step by Step Instructions
1. Pre-heat oven to 350F and line a small baking sheet with parchment paper.
2. Mix the batter. Add all dry ingredients to a large mixing bowl & mix gently to combine. Next add the wet ingredients, mixing together with a fork until a thick batter forms and all ingredients are fully incorporated. The batter will resemble traditional cookie dough, but may be a touch stickier depending on the type of protein powder you’re using.
3. Add mix ins. Fold in chocolate chips using a silicone spatula or spoon until fully incorporated.
4. Scoop the dough. Using an ice cream scoop, scoop the dough into 3-4 large cookies & plate on the parchment lined cookie sheet. The cookies will spread a bit when baking, but I like to smoosh them down just a bit with my hand & form them into a cookie shape. Be sure to leave room in between so they don’t bake into each other.
5. Bake. Bake in a preheated oven for 10-12 minutes until the cookies are set & golden brown. If the cookies aren’t quite set when you remove it from the oven, instead of baking longer than 12 minutes, place it in the fridge for 5 minutes, this will help it set.
6. Enjoy! Enjoy immediately or store in an airtight sealed container at room temperature up to 2 days.
Serving Suggestions
- Make a protein ice cream sandwich. After baking, add a scoop of Vanilla Protein Ice Cream to make a delicious ice cream sandwich.
- As part of a high protein breakfast. If you need a sweet treat after every meal, enjoy a quick protein packed breakfast of the perfect Scrambled Eggs & Air Fryer Breakfast Sausage before diving into this sweet treat.
- With a warm drink. What goes better with cookies than a cozy cup of Protein Hot Chocolate?
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Healthy Oatmeal Chocolate Chip Protein Cookies Recipe
Equipment
- Large Mixing Bowl
- Fork
- Spatula or Spoon
- Cookie Scoop
- Parchment Paper
Ingredients
- ½ cup vanilla protein powder grass fed beef isolate protein powder is the preferred choice; see post for notes
- ½ cup gluten free oats
- ¼ cup natural peanut butter
- 2 tablespoon real maple syrup
- 2 tablespoon almond milk
- 1 tablespoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- 3 tablespoons dark chocolate chips or 3 dark chocolate squares, chopped
Instructions
- Pre-heat oven to 350F and line a small baking sheet with parchment paper.
- Mix the batter. Add all dry ingredients to a large mixing bowl & mix gently to combine. Next add the wet ingredients, mixing together with a fork until a thick batter forms and all ingredients are fully incorporated. The batter will resemble traditional cookie dough, but may be a touch stickier depending on the type of protein powder you’re using.
- Add mix ins. Fold in chocolate chips using a silicone spatula or spoon until fully incorporated.
- Scoop the dough. Using an ice cream scoop, scoop the dough into 3-4 large cookies & plate on the parchment lined cookie sheet. The cookies will spread a bit when baking, but I like to smoosh them down just a bit with my hand & form them into a cookie shape. Be sure to leave room in between so they don’t bake into each other.
- Bake. Bake in a preheated oven for 10-12 minutes until the cookies are set & golden brown. If the cookies aren’t quite set when you remove it from the oven, instead of baking longer than 12 minutes, place it in the fridge for 5 minutes, this will help it set.
- Enjoy! Enjoy immediately or store in an airtight sealed container at room temperature up to 2 days.
Donna says
This recipe is so quick and easy to make. What a delicicious chewy treat that you dont feel quilty eating! I love that there is no sugar nor flour added.
prettydeliciouslife says
Yay I'm so glad you loved them!!