If you’ve been on a fitness journey like me (yep, I’ve lost 25 kilos), you know how tough it can be to find snacks that are both healthy and satisfying.
That’s why these High Protein Oats & Peanut Butter Cookies are my go-to treat — they’re chewy, chocolatey, packed with protein, and completely guilt-free.
The best part?
They’re super easy and fool-proof to make.
Even if you’ve never baked before, this recipe will turn out perfect every single time.
I make a big batch every week and store them in airtight containers — they stay fresh, soft, and perfect for mid-day cravings or post-workout fuel.
Why You’ll Love These Cookies
- High in Protein: Each cookie packs around 7–10g of protein.
- Refined Sugar-Free: Naturally sweetened with banana or honey.
- Quick & Easy: Just 15 minutes and one mixing bowl.
- Meal Prep Friendly: Bake once, snack all week!
- Tastes Like Dessert: Cocoa + peanut butter = unbeatable combo.
Recipe Card
High Protein Oats & Peanut Butter Cookies
Prep Time: 10 mins
Bake Time: 12–15 mins
Total Time: 25 mins
Servings: 8–10 cookies
Ingredients:
- 1 cup rolled oats
- ½ cup natural peanut butter (unsweetened)
- ½ scoop (15–20g) vanilla or chocolate whey protein powder
- 1 ripe banana (or 2 tbsp honey/maple syrup)
- 1 tbsp cocoa powder
- 2 tbsp mixed seeds (sunflower, pumpkin, sesame — or any you have on hand)
- 1 tsp vanilla extract
- ½ tsp cinnamon powder (optional)
- Pinch of salt
- 2–3 tbsp milk (or almond milk) – adjust for consistency
- A handful of dark chocolate chips or crushed peanuts (optional topping)
Instructions:
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a bowl, mash the banana until smooth. Add peanut butter, vanilla extract, and milk. Mix until creamy.
- Add oats, protein powder, cocoa powder, seeds, cinnamon, and salt. Stir to form a thick cookie dough.
- Adjust texture — add a splash of milk if it feels too dry, or a bit more oats if too wet.
- Scoop & shape the dough (1½ tbsp per cookie) onto the baking tray and flatten slightly.
- Top with chocolate chips or crushed peanuts if using.
- Bake for 12–15 minutes until the edges are lightly golden.
- Let the cookies cool completely before transferring to an airtight jar.
Storage Tips:
- Store at room temperature for up to 5 days.
- Freeze for up to 2 months — just thaw for a few minutes before eating.
Nutritional Info (per cookie, approx):
- Calories: 140–160 kcal
- Protein: 7–10g
- Carbs: 12–15g
- Fats: 6–8g
- Fiber: 2–3g
Pro Tips:
- Use crunchy peanut butter for that nutty texture.
- Want it extra chocolatey? Add a few dark chocolate chunks in the dough.
- You can skip whey and make it vegan-friendly by adding 1 extra tbsp oats and a bit more peanut butter.
Final Note
Losing weight doesn’t mean giving up on cookies — it’s about making smarter swaps.
These cookies are proof that healthy can taste amazing!
The Espresso Kitchen 