These simple ingredient Peanut Butter Protein Cookies are truly the tastiest recipe! These healthy cookies are made with oatmeal, peanut butter, protein, and maple syrup and are superb cookies for building muscles!
They are made with a base recipe from our delicious no-bake protein balls, with leavening agents and extra oats added to bake them into healthy cookies with a soft center that everyone loves! Be sure to try our high protein oatmeal recipe too!
Quick Look
- 🕒 Prep Time: 10 minutes, plus 10 minutes for the batter to rest
- 🌡️ Cook Time: 6 to 8 minutes per tray at 350 degrees F
- ⏳ Total Time: 27 minutes
- 🍽️ Serving: 24 cookies
- ⚡ Calories: 98kcal per cookie, with 5 grams of protein
- 🥣 Ingredients: 10 (oats, protein powder, peanut butter, maple syrup, chia, baking soda, baking powder, salt, water, chocolate chips)
- 🌶️ Flavor Profile: Light and airy peanut butter oat cookies with mini chocolate chips
- ✋ Difficulty: One bowl, rest the batter, scoop, bake in two trays
Quick Answer
Preheat the oven to 350 degrees F and line a baking pan with parchment paper. In a large bowl combine 1 ¼ cup quick cook oats, 1 cup vanilla protein powder, ⅓ cup maple syrup, ½ cup peanut butter, 1 tablespoon chia seeds, ½ teaspoon baking soda, ½ teaspoon baking powder, a pinch of salt and ⅓ cup water, then fold in ½ cup mini chocolate chips. Let the batter set about 10 minutes so the oats absorb the liquid. Scoop 12 cookies onto the sheet and bake 6 to 8 minutes until they puff up and are shiny on top but not quite brown, then repeat with the rest. Makes 24 cookies at 98 calories and 5 grams of protein each.
Jump to:
Protein cookies are cookies made with protein by adding protein powder, nut butters, and other plant or whey sources. This beautiful vegan peanut butter protein cookie recipe uses a combination of peanut butter and vanilla protein powder with oats. Oats are another natural source of protein, containing 6 grams of protein per ½ cup.
It gets better... these are an amazing protein cookie recipe that is so easy to make! These satisfying oatmeal peanut butter protein cookies are especially my kids' favorite and they are nourishing enough for breakfast!
Why These Cookies Work
Click to see why it works
- Light and airy texture. They are not as dense as a peanut butter cookie or almond butter cookie that's made with flour.
- Leavening plus oats. Baking soda, baking powder and extra oats turn the no-bake protein ball base into soft-centered cookies.
- Resting the batter. Letting the batter set for about 10 minutes lets the oats absorb the liquid.
- Moisture balances the protein. Protein powder tends to dry out baked goods, so peanut butter, natural oils and water add moisture back.
- Short bake time. 6 to 8 minutes until they puff up and are shiny on top but not quite brown keeps the centers soft.
- Heat does not ruin the protein. Protein powder is already dehydrated and heated to make it into powder form, and according to this article, baking does not destroy or denature it.
Why You'll Love These Cookies
- Vegan and egg-free, complete without eggs or animal products unless you choose whey protein.
- 98 calories and 5 grams of protein per cookie.
- Nourishing enough for breakfast and an incredibly nourishing snack.
- Rich in fiber to help ward off hunger cravings.
- Part of the protein snack family with my no-bake protein balls and protein energy bites.
Key Ingredients
- Quick cook oats - use certified gluten-free for food allergies.
- Vanilla protein powder - choose your favorite kind like plant-based or whey. I have not tried it with egg protein powder, which tends to lend a heavier consistency.
- Peanut butter - or a favorite nut butter.
- Maple syrup - or agave syrup.
- Chia seeds - for fiber and structure.
- Baking powder and baking soda, and a pinch of salt - the lift that makes them cookies.
- Filtered water - add up to ½ cup depending on the protein powder.
- Vegan or regular chocolate chips - mini ones or regular size.
See recipe card for quantities.
Suggested Protein Powder and Peanut Butter Tips
- Plant-based protein powder - try Naked Shake Vanilla Protein Powder. This brand is incredibly delicious! I love to use it in a jackfruit milkshake and oatmeal.
- Whey protein (not vegan) - try Orgain Vanilla Protein Powder. This one is another favorite that I love to add to basic acai smoothie bowls!
Types of peanut butter vary. We prefer organic, but not runny. I usually drip off the oil on top before using and store it in the refrigerator. If the peanut butter is runny, reduce the water until the consistency is right. If it is hard, microwave in a microwave safe bowl for about 5-10 seconds to soften so it mixes in the batter.
How to Make Peanut Butter Protein Cookies
1Preheat. Preheat the oven to 350 degrees F. Line a baking pan with parchment paper.
2Mix and rest. In a large bowl combine the oats, protein powder, maple syrup, peanut butter, chia seeds, baking soda, baking powder, salt, and water. Fold in the chocolate chips. Let the batter set for about 10 minutes. It should look like a thick oatmeal.
3Scoop and bake. With a cookie scoop, scoop the dough onto the prepared baking sheet (12 cookies). Bake for 6-8 minutes until they puff up and are shiny on top but not quite brown. Transfer to a cooling rack and repeat with the remaining dough.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Adjust the water to your protein powder. Add up to ½ cup if needed; the batter should look like thick oatmeal.
- Runny peanut butter? Reduce the water until the consistency is right.
- Hard peanut butter? Microwave it for about 5-10 seconds to soften so it mixes in.
- Pull them before they brown. Shiny and puffed means done; they firm up as they cool.
- Warm before eating for about 5 seconds in the microwave to soften them again.
Storing Protein Cookies
Store these peanut butter cookies in a sealed airtight bag or container on the counter. They are best consumed within 3 days. You can also pop them in the microwave for about 5 seconds to slightly warm and soften them before eating.
These homemade protein cookies have natural ingredients, are low in calories, and are made without preservatives. Most store bought versions may have added salt, sugar, fat, and preservatives and tend to be higher in calories.
Peanut Butter Protein Cookie FAQs
Protein powders vary in how they bake. Protein powder tends to dry out baked goods and can alter the flavor, so peanut butter, natural oils, and water are combined with it to add moisture. Look for a brand you like and play with the texture of the batter before baking.
No. Protein powder is already dehydrated and heated to make it into powder form, so baking does not destroy or denature the protein.
These homemade protein cookies have natural ingredients, are low in calories, and are made without preservatives, and they are rich in fiber to help ward off hunger cravings.
Yes, they are made without eggs or animal products when you use a plant-based protein powder and vegan chocolate chips.
We prefer organic, but not runny. Drip off the oil on top before using; if it is runny, reduce the water, and if it is hard, microwave it for 5-10 seconds.
Store them in a sealed airtight bag or container on the counter and enjoy within 3 days.
More Protein Snack Recipes
Related recipes: High Protein Oatmeal, No-Bake Protein Balls, 5-Ingredient Healthy Peanut Butter Cookies, Protein Energy Bites and Gluten-Free Almond Butter Cookies. I hope you enjoy these peanut butter protein cookies! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Peanut Butter Protein Cookies
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Ingredients
- 1 ¼ cup quick cook oats certified gluten-free for food allergies
- 1 cup vanilla protein powder vegan or a favorite kind
- ½ cup peanut butter if runny, reduce the water - see notes below. If it is hard, microwave in a microwave safe bowl for about 5-10 seconds.
- ⅓ cup maple syrup or agave syrup
- 1 tablespoon chia seeds
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- ⅓ cup water add up to ½ cup if needed, depending on the protein powder used. The consistency should look like the picture in the steps
- ½ cup mini chocolate chips allergy-free, or regular chocolate chips size
Instructions
- Preheat the oven to 350 degrees F. Line a baking pan with parchment paper.
- In a large bowl combine the oats, protein powder, maple syrup, peanut butter, chia seeds, baking soda, baking powder, salt, and water. Fold in the chocolate chips. Let the batter set for about 10 minutes for the oats to absorb the liquid.
- With a cookie scoop, scoop out the protein cookie dough onto the prepared baking sheet (12 cookies). Bake for 6-8 minutes until they puff up and are shiny on top but not quite brown. Remove from the oven and transfer the cookies to a cooling rack. Repeat for the remaining dough.
Sonja says
I followed the recipe with the exception of changing chia seeds for hemp seeds. This recipe did not come out right at all.
Danielle Fahrenkrug, Certified Health & Nutrition Life Coach says
It may be that swap. Chia seeds help bind the cookies together.