Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup natural peanut butter
- 1/3 cup honey or maple syrup
- 1/2 cup protein powder (vanilla or chocolate)
- 1/4 cup chopped nuts (almonds or walnuts)
- 1/4 cup dried fruit (cranberries or raisins)
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the peanut butter and honey (or maple syrup) until creamy.
- Fold in the rolled oats, protein powder, cinnamon, baking soda, and salt until well combined.
- Gently stir in the chopped nuts and dried fruit until evenly distributed.
- Drop tablespoon-sized portions onto the prepared baking sheet, spacing them two inches apart. Flatten slightly with your palm.
- Bake for 10-12 minutes until edges are golden brown. Allow to cool on the baking sheet for five minutes before transferring to wire racks.
Notes
- Substitute almond or oat flour for a gluten-free option.
- Add dark chocolate chips for an indulgent twist.
- Store cookies in an airtight container at room temperature for up to five days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg