These vegan protein oatmeal cookies make the easiest and most delicious snack. The oatmeal cookie tastes so cozy and comforting, but is actually packed with plant-based protein so it will help keep you full! Plus, it’s made with only ten simple ingredients with substitutions, you can make these cookies to your liking! They are a thick oatmeal cookie and are incredibly soft, you’ll be making these every week!
I don’t know about you, but I just love a good old-fashioned oatmeal cookie. It’s such a cozy comfort snack for me and I love that I can make this recipe high in protein by adding some protein powder to them. If you love oatmeal cookies as much as I do, then you’ll love my Vegan Peanut Butter Oatmeal Chocolate Chip Cookies. The recipe is very similar to these, but without the protein powder if you prefer a simple cookie!
Ingredients needed to make these protein oatmeal cookies and substitutions
- Banana. I love using a mashed banana in these cookies since it adds some sweetness. You can also use applesauce if you don’t have any ripe bananas on hand, and they will taste equally delicious!
- Flax Eggs. This is a mixture of ground flaxseeds and water to create a vegan egg replacement. Flax seeds are packed with omega-3 and fibre, which is a perfect addition to these oatmeal cookies.
- Maple Syrup. To naturally sweeten these oatmeal cookies.
- Natural Peanut Butter. I love adding peanut butter to my oatmeal cookies, especially mixed with the mashed banana! It adds such an incredible flavour and texture to the cookie. You can also add any nut or seed butter of your choice if you prefer to not use peanut butter.
- Vanilla Flavoured Protein Powder. I love using Good Protein Creamy Vanilla protein powder. It adds a delicious, subtle, vanilla flavour to these cookies and gives you a protein boost! Each serving contains 21g of protein, and it’s so easy to mix in this protein to any recipe because of its smooth texture. You can get 30% off your order by using my code RIRI30 at checkout!
- Baking Powder + Baking Soda. To make these oatmeal cookies become super fluffy.
- Oats. The base of this oatmeal cookie! You can use large flake oats or quick oats for this recipe.
- Oat Flour. Pro tip: you don’t actually need to buy oat flour! Just take some of your regular oats, pulse them in a blender until it turns into a flour texture and voila! You just made your own oat flour!
- Chocolate Chips. Because no cookie would be complete without chocolate!
Tips on making these incredible high protein oatmeal cookies
- Mash your banana separately. I like to mash my banana first in a separate plate so there won’t be any chunks that remain in the dough.
- Make sure your peanut butter/nut butter is smooth and runny. Sometimes natural peanut butter can get hard, which will make it difficult to whisk in with the other ingredients. Ensure that your peanut butter is runny and smooth so that you can easily mix it in your bowl.
- Blend/pulse your oats to create oat flour. There’s no need to go buying oat flour when you have oats at home! In a blender or food processor, before making these cookies, pulse your oats together until a flour texture is created. Then, add it to a jar and you’ve got easy access to oat flour whenever you need it!
How to store these protein oatmeal cookies
Place these cookies in an airtight container and keep in the fridge for up to one week.
- If you love all things oatmeal cookies, you’ll love my Vegan Apple Oatmeal Breakfast Cookies. They’re made with apple pieces and are a perfect morning snack or breakfast.
- No bake snacks truly are superior, and if you love them as much as me then my Vegan No Bake Berry Oat Cups will be on your weekly snack rotation! Packed with oats, peanut butter, and berries, these oat cups make the perfect snack.
- If you’re looking for an oat-based recipe that doesn’t require baking, then these No Bake Peanut Butter Energy Balls are for you! All the same ingredients to an oatmeal cookie, but all you need to do is store them in the freezer and they’re perfect for easy snacking!
Vegan Protein Oatmeal Cookies
- 2 flax eggs (2 tbsp flax + 6 tbsp warm water)
- 1/4 cup maple syrup
- 1 medium banana, mashed (this is equal to 1/4 cup mashed banana)
- 1/2 cup natural creamy peanut butter
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup Good Protein Vanilla protein powder
- 1 cup oats, can be quick oats or large flake oats
- 3/4 cup oat flour
- 1/2 cup chocolate chips
- Preheat oven to 350℉.
- Line a baking tray with parchment paper or a silicone baking mat and set aside.
- In a small bowl, create your flax eggs by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside for 5 minutes.
- In a medium-sized bowl, add your flax eggs, maple syrup, mashed banana, and peanut butter, and whisk together until combined.
- Add in baking powder, baking soda, protein powder, oats, and oat flour and whisk well. When dough begins sticking to whisk, use a silicone spatula to mix everything together.
- Fold in your chocolate chips with your spatula until well incorporated.
- Using a cookie scooper, scoop your batter and place it on the lined baking tray. Gently press on each cookie dough ball with your fingers to flatten slightly. Keep about 1-2 inches of space between your cookies. Repeat for remaining cookies and bake for 15 minutes or until cookies are golden brown.
- Remove from oven, let cool for 10 minutes and enjoy!
*Please note that I earn a commission when you purchase from Good Protein using my discount code. All opinions on the product are my own.*