Can I use a different protein powder?

Absolutely! While vanilla whey gives the best flavor balance, I've successfully used chocolate, unflavored, and even plant-based pea protein powders. Just stick to about 30g per batch. Casein protein makes them denser - if using it, add an extra tablespoon of milk or water to keep your cookies soft.

How should I store leftover protein cookies?

These high protein oat cookies stay fresh for about 5 days in an airtight container at room temperature. For longer storage, I stack them between parchment paper and freeze for up to 2 months - they thaw perfectly in lunchboxes by noon!

Can I freeze the cookie dough?

You bet! Scoop the dough balls onto a parchment-lined tray, freeze solid (about 2 hours), then transfer to freezer bags. Bake straight from frozen - just add 1-2 extra minutes. This makes having fresh-baked healthy oatmeal cookies possible anytime!

What if I don't have peanut butter?

Any nut or seed butter works! Almond butter adds richness, while sunflower seed butter keeps them nut-free. Just make sure it's the natural, runny kind - the oils help bind everything together beautifully.

Are these really only 120 calories?

Each of my protein cookies averages 120 calories depending on your ingredients - slightly more if you add chocolate chips (worth it!). The exact count varies by protein powder brand, but they're always way lighter than store-bought protein treats.

10g Protein Cookies: Soft Peanut Butter Oatmeal Bliss

Soft Oatmeal Peanut Butter Protein Cookies

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Easy scoop-and-bake oatmeal peanut butter cookies packed with 10g+ protein per cookie, minimal flour, and no refined sugar. Perfect for a healthy snack or post-workout treat.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Yield: 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

1 cup rolled oats
1/2 cup natural peanut butter
1 scoop (30g) vanilla whey protein powder
1 ripe banana, mashed
1 tbsp honey or maple syrup
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 cup dark chocolate chips (optional)
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix all ingredients until a thick dough forms.
Scoop dough into 12 equal portions and flatten slightly on the baking sheet.
Bake for 10-12 minutes until edges are golden.
Let cool for 5 minutes before serving.

Notes

Store in an airtight container for up to 5 days.
For extra protein, add 1 tbsp chia seeds or flaxseeds.
Find more recipes like this on Pinterest.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 5g
Sodium: 50mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 10g
Cholesterol: 5mg

Find it online: https://kitchenuser.net/soft-peanut-butter-protein-cookies-recipe/