Description
These Oatmeal Protein Cookies with Blueberries are a wholesome and delicious treat perfect for a healthy snack or post-workout boost. Packed with oats, protein powder, and nutrient-rich blueberries, these cookies offer a balanced combination of fiber, protein, and natural sweetness without refined sugars. They are easy to make, featuring a soft texture with bursts of juicy blueberries and a hint of cinnamon, ideal for fueling your day while satisfying your sweet tooth.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup vanilla protein powder
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg
- 1/4 cup honey
- 1/4 cup almond butter (or any nut butter of your choice)
- 1/2 teaspoon vanilla extract
Add-ins
- 1/2 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the rolled oats, vanilla protein powder, almond flour, coconut flour, cinnamon, and salt. Stir them together to evenly distribute the ingredients.
- Whisk wet ingredients: In a separate bowl, whisk together the egg, honey, almond butter, and vanilla extract until the mixture is smooth and well combined.
- Combine wet and dry: Pour the wet mixture into the dry ingredients bowl. Stir everything together thoroughly until the dough is consistent.
- Fold in blueberries: Gently fold in the blueberries, ensuring they are spread evenly throughout the batter without breaking them up.
- Shape the cookies: Using a spoon, scoop the dough onto the prepared baking sheet, spacing out each cookie by about 2 inches. Flatten each cookie slightly with the back of the spoon to help them bake evenly.
- Bake the cookies: Place the baking sheet in the oven and bake for 10-12 minutes, or until the cookie edges turn a golden brown and the centers are set.
- Cool the cookies: Remove from oven and let the cookies cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- You may substitute almond butter with peanut butter or any nut butter you prefer.
- Frozen blueberries can be used but do not thaw them before mixing to prevent the dough from getting too wet.
- For a vegan version, replace the egg with a flax egg or chia egg substitute and use maple syrup instead of honey.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; just thaw at room temperature before eating.
