Description
These Oatmeal Protein Cookies with Blueberries are a nutritious and delicious snack, packed with wholesome ingredients like rolled oats, protein powder, almond and coconut flours, and fresh blueberries. Perfect for a post-workout treat or a healthy snack, these cookies are naturally sweetened with honey and flavored with cinnamon and vanilla extract. They bake up soft and chewy with a burst of juicy blueberries in every bite.
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 the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, vanilla protein powder, almond flour, coconut flour, cinnamon, and salt. Stir to evenly distribute all dry 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 ingredient mixture into the dry ingredients bowl. Stir thoroughly until all ingredients are well incorporated and a cookie dough forms.
- Add Blueberries: Gently fold the blueberries into the dough carefully to avoid breaking them, ensuring they are evenly distributed throughout the mixture.
- Shape Cookies: Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten each cookie slightly using the back of a spoon for even baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents breaking.
Notes
- You can substitute almond butter with peanut butter or any other nut butter you prefer.
- Frozen blueberries can be used but do not thaw to prevent excess moisture in the dough.
- For a vegan version, replace the egg with a flax egg 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.
- Feel free to add nuts or seeds for extra crunch and nutrition.
