Can I use steel-cut oats or instant oats instead of rolled oats?

Rolled oats are preferred for the ideal chewy texture, but if you only have instant oats, you can use them for a softer, melt-in-your-mouth cookie. Steel-cut oats don’t soften enough in this recipe and tend to stay too hard, so it’s best to avoid them.

What can I use instead of protein powder?

No protein powder? No problem. You can substitute an equal amount of almond flour, oat flour, or skip it altogether for a more traditional oat cookie—just know you’ll lose some of the protein boost.

How do I make these nut-free?

For a nut-free version, swap the peanut butter for sunflower seed butter or tahini, and use a nut-free milk alternative like oat or soy milk. This makes the cookies school-safe and allergy-friendly.

Do I have to chill the cookies before eating?

Chilling isn’t mandatory, but it gives the cookies their best texture and helps them hold together. If you just can’t wait, you can eat them right after mixing—they’ll be a bit softer but still delicious.

No-Bake Protein Cookies Recipe

Description

These no-bake protein cookies are a healthy and delicious snack, packed with plant-based protein and made with wholesome ingredients like rolled oats, peanut butter, and almond milk. They come together in minutes without the need for an oven, making them perfect for a quick treat or post-workout energy boost.

Ingredients

Units Scale

Dry Ingredients

2 cups rolled oats
3 tbsp vanilla protein powder
2 tbsp cocoa powder
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp sea salt

Wet Ingredients

1/2 cup smooth peanut butter (unsalted, unsweetened)
1/2 cup unsweetened almond milk
1/4 cup maple syrup
1/2 tsp vanilla extract

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Instructions

Prepare the Dry Ingredients: In a large mixing bowl, combine the rolled oats, vanilla protein powder, cocoa powder, cinnamon, nutmeg, and sea salt. Stir well to ensure the spices and powders are evenly distributed throughout the oats.
Mix the Wet Ingredients: In a separate bowl, whisk together the smooth peanut butter, unsweetened almond milk, maple syrup, and vanilla extract until the mixture is smooth and fully blended.
Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Use a spatula or large spoon to thoroughly mix everything together until all the oats are well-coated and you have a sticky dough.
Form the Cookies: Scoop out tablespoon-sized portions of the dough and roll them into balls. Flatten each ball slightly to form cookie shapes, and place them onto a parchment-lined baking sheet or plate.
Chill and Set: Transfer the cookies to the refrigerator for at least 30 minutes or until they are firm and hold their shape. Once set, your cookies are ready to enjoy!

Notes

If you want sweeter cookies, add an extra tablespoon of maple syrup.
You can substitute almond butter or sunflower seed butter for the peanut butter if preferred.
For a chocolatey finish, drizzle with melted dark chocolate after chilling.
Store cookies in an airtight container in the fridge for up to one week.
These cookies can be made gluten-free by using certified gluten-free oats.

Nutrition

Serving Size: 1 cookie
Calories: 90
Sugar: 3g
Sodium: 35mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg