Protein Cookies

May 22, 2024 · by Furqan Agwan · Dessert · 🥕 Vegetarian · 3 min read

Nutrition (per cookie)

  • Calories: 155
  • Protein: 9g
  • Carbohydrates: 16g
  • Fat: 6g

Nutrition values are based on typical UK supermarket brands. Actual values may vary depending on brand and weight.

Ingredients

  • 80g vanilla whey protein
    Substitute: Any flavoured whey protein (chocolate works well)
  • 120g rolled oats
    Substitute: Instant oats or oat flour (texture will be softer)
  • 60g plain flour
    Substitute: Oat flour for gluten-free
  • 90g natural peanut butter (smooth or crunchy)
    Substitute: Almond butter or cashew butter
  • 80g low-fat Greek yogurt
    Substitute: Skyr or any thick plain yogurt
  • 50g light brown sugar or coconut sugar
    Substitute: Sweetener blend (adjust to taste)
  • 1 medium egg
    Substitute: Flax egg (for vegan option; texture will change)
  • 1 tsp baking powder
  • 1 tsp vanilla extract (optional)
  • Pinch of salt
  • Optional: 30g dark chocolate chips or chopped nuts

Instructions

  1. Preheat oven to 175°C (155°C fan). Line a baking tray with parchment paper.
  2. Mix wet: In a large bowl, stir together peanut butter, Greek yogurt, sugar, egg, and vanilla until smooth.
  3. Add dry: Fold in oats, protein powder, flour, baking powder, salt, and any optional extras.
  4. Shape: Scoop dough (about 2 heaping tablespoons per cookie) onto tray, flattening each slightly with a spoon.
  5. Bake: Bake for 10–13 minutes until edges are lightly golden. Don’t overbake — they firm up as they cool.
  6. Let cool on tray for 10 minutes, then transfer to a wire rack.

Serving Ideas

  • Store in an airtight container for up to 4 days
  • Great as an on-the-go breakfast or afternoon snack
  • Sandwich with Greek yogurt or nut butter for extra protein