Why I Love This Recipe
I love this recipe because it’s both delicious and nutritious. The combination of creamy peanut butter, hearty oats, and chocolate chips satisfies my sweet tooth while providing a substantial protein boost. They’re easy to make, requiring just one bowl and about 20 minutes from start to finish. Plus, they’re perfect for meal prep—I can make a batch at the beginning of the week and have a ready-to-go snack whenever I need it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 large eggs
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1 cup creamy peanut butter (natural, unsweetened)
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½ cup plain Greek yogurt (unsweetened)
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1 teaspoon pure vanilla extract
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1½ cups quick oats
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½ cup protein powder of choice (unflavored or vanilla)
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⅓ cup granulated sweetener of choice
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½ cup chocolate chips (optional)
Directions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, combine the eggs, peanut butter, Greek yogurt, and vanilla extract. Mix until smooth and well combined.
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Add the quick oats, protein powder, and granulated sweetener to the bowl. Stir until all ingredients are fully incorporated.
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Fold in the chocolate chips, if using.
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Using a spoon or cookie scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Flatten each mound slightly with the back of the spoon to form cookie shapes.
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Bake for 9–11 minutes, or until the edges are lightly golden.
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Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe yields approximately 10 cookies. Preparation time is about 10 minutes, and baking time is 9–11 minutes, making the total time around 20 minutes.
Variations
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Nut-Free: Substitute the peanut butter with sunflower seed butter for a nut-free version.
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Vegan: Replace the eggs with flax eggs and use a plant-based yogurt and protein powder.
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Flavor Boost: Add a pinch of cinnamon or a dash of espresso powder for an extra flavor kick.
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Add-Ins: Mix in chopped nuts, dried fruits, or seeds for added texture and nutrition.
I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 3 months. To reheat, I warm them in the microwave for about 10–15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes.
FAQs
Can I use rolled oats instead of quick oats?
Yes, I can use rolled oats, but the texture will be chewier. If I prefer a softer cookie, I stick with quick oats.
What type of protein powder works best?
I use unflavored or vanilla protein powder, but any type—whey, plant-based, or casein—will work. Just keep in mind that flavored powders will alter the taste of the cookies.
Can I make these cookies without sweetener?
Yes, I can omit the sweetener if I prefer a less sweet cookie. The natural sweetness of the peanut butter and chocolate chips may be sufficient.
How do I make these cookies vegan?
To make them vegan, I replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use plant-based yogurt, and choose a vegan protein powder.
Can I add other mix-ins?
Absolutely! I often add chopped nuts, dried fruits, or seeds to customize the cookies to my liking.
Conclusion
These peanut butter protein cookies are a delightful blend of taste and nutrition. They’re quick to make, customizable, and perfect for anyone looking to increase their protein intake without sacrificing flavor. Whether I’m enjoying them as a snack, a post-workout treat, or a quick breakfast, these cookies never disappoint.
Print
Peanut Butter Protein Cookies
- Total Time: 20 minutes
- Yield: 10 cookies
Description
These peanut butter protein cookies are soft, chewy, and packed with oats, Greek yogurt, and protein powder. A healthy snack or post-workout treat.
Ingredients
2 large eggs
1 cup creamy peanut butter (natural, unsweetened)
½ cup plain Greek yogurt (unsweetened)
1 teaspoon pure vanilla extract
1½ cups quick oats
½ cup protein powder (vanilla or unflavored)
⅓ cup granulated sweetener of choice
½ cup chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the eggs, peanut butter, Greek yogurt, and vanilla. Mix until smooth.
Add quick oats, protein powder, and sweetener. Stir until well incorporated.
Fold in chocolate chips, if using.
Scoop dough onto the baking sheet and flatten slightly.
Bake for 9–11 minutes, until the edges are lightly golden.
Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Vegan Option: Use flax eggs, plant-based yogurt, and vegan protein powder.
Nut-Free Option: Substitute peanut butter with sunflower seed butter.
Flavor Add-Ons: Try adding a pinch of cinnamon or a dash of espresso powder.
Mix-Ins: Chopped nuts, seeds, or dried fruit add great texture and nutrition.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
