Description
These Oatmeal Protein Cookies with Blueberries are a nutritious and delicious treat perfect for a healthy snack or post-workout bite. Packed with rolled oats, protein powder, almond and coconut flour, and naturally sweetened with honey and blueberries, these cookies offer a satisfying blend of flavors and textures while providing a good source of protein and fiber. Easy to make and gluten-free, they are ideal for anyone looking for a wholesome, guilt-free indulgence.
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 Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent the cookies from sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, vanilla protein powder, almond flour, coconut flour, cinnamon, and salt. Stir well to evenly distribute all dry components.
- Whisk Wet Ingredients: In a separate bowl, whisk together the egg, honey, almond butter, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet & Dry: Pour the wet ingredient mixture into the dry ingredients bowl. Stir thoroughly until all ingredients are well incorporated and form a cookie dough consistency.
- Fold in Blueberries: Gently fold the blueberries into the dough, taking care not to break them up, ensuring they are evenly distributed throughout the dough.
- Scoop & Shape Cookies: Using a spoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly using the back of the spoon.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers are set.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up for the perfect texture.
Notes
- You can substitute almond butter with any nut butter like peanut or cashew butter.
- Use fresh or frozen blueberries; if using frozen, add them directly without thawing to prevent excess moisture.
- Ensure the cookies are spaced properly on the baking sheet to avoid sticking during baking.
- Store the cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use maple syrup instead of honey.
