Description
These Oatmeal Protein Cookies with Blueberries are a delicious and nutritious treat, perfect for a post-workout snack or a healthy dessert. Packed with protein powder, whole grains from oats, and antioxidant-rich blueberries, these cookies offer a wholesome balance of flavors and nutrients. They are naturally sweetened with honey and made with almond and coconut flours for added fiber and healthy fats. Baked to golden perfection, these cookies are soft, flavorful, and easy to make.
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: Preheat your oven to 350°F (175°C) and 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 these ingredients together until evenly mixed.
- 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 mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir thoroughly until the dough is uniform and all ingredients are incorporated.
- Fold in blueberries: Gently fold the blueberries into the cookie dough, ensuring they are distributed evenly without crushing them.
- Shape cookies: Scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading. Flatten each cookie slightly with the back of a spoon.
- Bake: Place the baking sheet in the oven and bake for 10-12 minutes or until the edges turn golden brown and the centers are set but still soft.
- Cool cookies: Remove the cookies from the oven and let them 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 makes them easier to handle.
Notes
- You can substitute almond butter with peanut butter or any other nut butter if preferred.
- If using frozen blueberries, do not thaw them before adding to the dough to prevent too much moisture.
- For a vegan version, replace the egg with a flax or chia egg and use maple syrup instead of honey.
- Store cookies in an airtight container for up to 5 days at room temperature or freeze for longer storage.
- Adjust sweetness by adding more or less honey according to taste.
