Description
These Oatmeal Protein Cookies with Blueberries are a healthy and delicious treat packed with rolled oats, protein powder, almond and coconut flours, sweetened naturally with honey, and bursting with fresh blueberries. Easy to make and perfect for a nutritious snack or post-workout energy boost.
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
Mix-ins
- 1/2 cup blueberries (fresh or frozen)
Instructions
- Preheat Oven: Preheat 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 bowl, combine the rolled oats, vanilla protein powder, almond flour, coconut flour, cinnamon, and salt. Stir well to evenly distribute the ingredients.
- Combine Wet Ingredients: In another bowl, whisk together the egg, honey, almond butter, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir thoroughly until the dough is well combined.
- Add Blueberries: Gently fold in the blueberries, taking care to distribute them evenly throughout the dough to prevent them from breaking apart.
- Shape Cookies: Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Slightly flatten each cookie with the back of a spoon to help them bake evenly.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookie edges turn golden brown and the centers are set.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute almond butter with peanut butter or any nut butter you prefer.
- Frozen blueberries should be defrosted and drained to avoid excess moisture.
- For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) 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; thaw at room temperature before eating.
