Quick & Easy Oatmeal Protein Cookies

In general, cookies are not a good breakfast choice. Eating unhealthy foods in the morning can lead to sugar spikes and energy crashes, which affect a person’s productivity in the hours that follow. Not a great choice for someone who’s busy, even too busy to make breakfast. 

Fortunately for those who love sweet treats in the morning, these cookies are made without refined flour and sugar and are instead filled with healthy fiber and protein. It sounds like the perfect breakfast recipe. Plus, you can bake these in advance for a quick bite on the go.  

The two key ingredients in these cookies are oats and Greek yogurt, two well- established breakfast foods. 

One of the most popular breakfast ingredients, oats, contain a fiber called oat beta-glucan, which is packed with health benefits, including lowering cholesterol levels. It also enhances feelings of satiation, which can be helpful with weight loss. Oats are rich in antioxidants that can promote good heart health and may help lower blood pressure. [1]

A quick note about oats: Although they are naturally gluten-free, they are often processed in facilities that are cross-contaminated with gluten-filled grains. If you are celiac or sensitive to gluten, it’s advisable to choose an oat brand that is certified gluten-free.  

Greek yogurt has a higher protein content than regular yogurt while still being creamy and tasty. High-protein meals have been found to reduce feelings of hunger after eating. Plus, it can increase a person’s metabolic rate, as opposed to a fatter or carbohydrate-filled meal. [2]

Greek yogurt, in particular, has a high source of probiotics that are beneficial for gut health. To check whether your yogurt brand has probiotics, look for “contains live and active cultures” on the label.

For this recipe, oats and yogurt come together to create these healthy but sweet and delicious cookies. 

Blueberry Lemon Protein Cookies 

Ingredients: 

• 1 cup certified gluten-free oats 
• 1 cup blanched almond flour 
• 2-3 scoops of vanilla protein powder of your choice* 
• 1 cup vanilla Greek yogurt** (see notes for a dairy-free version). Use plain Greek yogurt for less sugar. 
• 1/2 cup unpasteurized honey or maple syrup
• Zest from 1 lemon 
• 1 teaspoon vanilla extract 
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1 cup fresh blueberries 

Yield: 18 Cookies 

* Scoop sizes can vary depending on the brand. The amount of protein you get in each scoop can also vary depending on the type of protein supplement (i.e. whey, milk, rice, hemp, pea, etc.). Typically one scoop will yield anywhere from 20-25g of protein, but check the label to verify. If you’re not sensitive to dairy, whey protein usually works best when it comes to taste and texture. 

Directions: 

1. Preheat the oven to 350°F. Coat a large baking sheet with cooking spray or cover it with parchment paper. For cooking sprays, we recommend either avocado, olive, or coconut.  
2. Place the gluten-free oats in a food processor and process until they’re mostly ground. 
3. Add the almond flour, protein powder, honey, Greek yogurt, lemon zest, vanilla extract, baking powder, baking soda, and salt. 
4. Process until the ingredients are blended into a batter. Do not overmix. 
5. Add in the blueberries, and pulse for just 10 seconds to combine. 
6. Spoon the batter onto the baking sheet, forming 18 cookies. Make sure they are given even space between them. 
7. Bake for 10 to 12 minutes, until the bottoms of the cookies are lightly browned. 
8. Allow the cookies to cool slightly before using a spatula to transfer them onto a cooling rack. 
9. Store these cookies in the refrigerator in a closed container. 

Notes: 

**For a dairy-free/vegan version of this recipe, you have multiple options.  

1. Store-bought or homemade dairy-free yogurt. Note that many dairy-free yogurt alternatives tend to be lower in protein when compared to their dairy counterparts. Something to take into account when finding one, if the protein is a priority for you. Check your labels! 🙂  
2. Alternative buttermilk – mix one tablespoon of vinegar or lemon juice into one cup of dairy-free milk of your choice. Allow the buttermilk to stand for 10 minutes before adding it to the recipe. 
3. Tofu – Blend one cup of silken tofu with one tablespoon of lemon juice, and use as directed in the recipe. (This is a great alternative if you want to maintain the high protein content in these cookies.) 

Variations: 

If you like the high protein content of these cookies, or if you just like the texture, try playing around with the flavors to find your favorite version. Here are four suggestions to choose from: 

Chocolate Chip Cookies 

• Omit the lemon zest  
• Replace the cup of blueberries for a cup of dark chocolate chips instead of blueberries 
• Or if you’re looking to get all the dark chocolate without the sugar try these chips! 
• Continue the rest of the recipe as directed 

Mixed Berry Cookies 

• Replace the cup of blueberries with ½ cup blueberries and ½ cup cranberries 
• Continue the rest of the recipe as directed 

Mixed Nut Cookies 

• Substitute the vanilla extract with almond extract  
• Add ½ teaspoon of cinnamon 
• Substitute the blueberries with an assortment of chopped nuts, like almond, pecans, walnuts, pistachio, etc. 
• Continue the rest of the recipe as directed 

Tropical Cookies 

• Substitute the lemon zest with orange zest 
•  Substitute the cup of blueberries with ½ cup toasted coconut and ½ cup macadamia nuts 
• Continue the rest of the recipe as directed