Protein Cookies

May 22, 2024

Nutrition (per cookie)

• Calories: 226
• Protein: 15g
• Carbohydrates: 24g
• Fat: 7g

Nutrition values based on official UK product labels: Optimum Nutrition Hydro Whey, Quaker Oats, Skippy Peanut Butter, McDougalls Plain Flour, Fage 0% Greek Yogurt, Tesco Medium Free Range Eggs, Billingtons Light Brown Sugar, Dr. Oetker Baking Powder, and Dr. Oetker Madagascan Vanilla Extract. Actual values may vary depending on brand and weight.

Ingredients

• 80g Optimum Nutrition Hydro Whey Vanilla Bean Substitute: Any flavoured whey protein (chocolate works well)
• 120g Quaker Rolled Oats
  Substitute: Instant oats or oat flour (texture will be softer)
• 60g McDougalls Plain Flour
  Substitute: Oat flour for gluten-free
• 90g SKIPPY Peanut Butter (smooth or crunchy)
  Substitute: Almond butter or cashew butter
• 80g Fage Total 0% Fat Greek Yogurt
  Substitute: Skyr or any thick plain yogurt
• 50g Billingtons Light Brown Sugar
  Substitute: Sweetener blend (adjust to taste)
• 1 Tesco Medium Free Range Egg (52g, weighed out of shell)
  Substitute: Flax egg (for vegan option; texture will change)
• 1 tsp (5g) Dr. Oetker Baking Powder
• 1 tsp (5–6g) Dr. Oetker Madagascan Vanilla Extract
• 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, approx. 68g each) 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

Portioning Tip

Each cookie should weigh about 68g (raw dough) before baking for accurate nutrition and batch size.
After baking, each cookie will typically weigh around 60g due to moisture loss in the oven.
Use a kitchen scale for best results.

All macros calculated using official UK food labels for every ingredient. Adjust for substitutions or different brands as needed.

Allergy/Intolerance Warning:
This recipe contains milk (lactose), whey protein (milk), peanuts, oats, wheat (gluten), and eggs.
If you have a food allergy or intolerance (e.g. lactose intolerance, peanut allergy, gluten sensitivity), please read ingredient labels carefully and substitute where appropriate.
For severe allergies, always consult your doctor or dietitian before making or consuming recipes with new ingredients.