PEANUT BUTTER OATMEAL PROTEIN COOKIES

January 29, 2017

PEANUT BUTTER OATMEAL PROTEIN COOKIES

If you love a crunchy, chewy cookie then these Peanut Butter Oatmeal Protein Cookies are for you! The flavor is just the right balance of sweet and salty without being overly rich. Not to mention, six of these crave-worthy cookies total just over 300 calories, and they’re high in protein and low in fat – perfect for a post workout or anytime snack. The peanut butter flavor is a nice complement to the oats, but you can totally substitute almond butter, cashew butter, or sunflower seed butter instead. My favorite way to enjoy these cookies is dunked in a glass of cold almond milk… mmmm 🙂

Protein powder substitutions

For the added protein, I used The Protein Chef Baking Protein by Labrada Nutrition. It’s unflavored, all-natural, and works great for baking healthy protein treats! That being said, you can try substituting another unflavored or vanilla protein powder such as whey concentrate, a whey blend, or plant-based protein. Just add milk or water if the mixture is too dry (protein powders vary in their absorbency). Do not use pure whey isolate as it ruins baked goods!

You definitely don’t want to add too much liquid, or the cookies will spread out on your cookie sheet like thin oat pancakes instead of thick, chewy cookies! If you do use vanilla-flavored protein, you may want to reduce the amount of sweetener by 1-2 teaspoons.

VitaFiber substitutions

To get a chewy texture without tons of butter, I used a combination of creamy peanut butter and VitaFiber syrup. VitaFiber syrup is a natural, low-calorie, sugar-free, high-fiber prebiotic sweetener. It’s also non-GMO, gluten-free, dairy-free, allergen-free and vegan with no artificial additives.

VitaFiber is great for making your own high-fiber protein bars, and high-fiber flavored syrups and frostings. It also adds “chewiness” to baked goods. If you don’t wish to purchase this special stuff, you can swap it out for pure maple syrup, sugar free pancake syrup, brown rice syrup, or agave.

Sweetener substitutions

I used a combination of Truvia Brown Sugar Blend and Pyure Organic Stevia Blend in these cookies, but you can use any sweetener you like! Just keep in mind these two particular sweeteners are twice as sweet as sugar so you only need half as much.

You can also use twice as much baking stevia, erythritol, granulated sugar or any sweetener that measures like sugar (sugar significantly increases calories, carbs, and sugar content). Obviously, the chocolate chips increase the calories and carbs too, but they’re so good!

Here’s the recipe for these Peanut Butter Oatmeal Protein Cookies – hope you enjoy! I’d love your comments below if you try it 😉

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Peanut Butter Oatmeal Protein Cookies

These Peanut Butter Oatmeal Protein Cookies are high protein, low in sugar and fat, and absolutely delicous. Just over 300 calories for six cookies!
Course Dessert
Prep Time 10 minutes
Cook Time 9 minutes
Servings 10 cookies
Calories 59kcal

Ingredients

  • 1/4 cup (30g) unflavored or vanilla whey blend or whey concentrate protein powder I used The Protein Chef Baking Protein
  • 1/2 cup old-fashioned rolled oats
  • 1 tbsp. calorie-free sweetener I used Pyure organic stevia blend
  • 1 tbsp. brown sugar alternative I used Truvia brown sugar blend
  • 1/4 tsp. salt optional
  • 1/8 tsp. baking soda
  • 2 tbsp. natural creamy peanut butter or almond butter, cashew butter, sunflower seed butter
  • 2 tbsp. 1 large egg white
  • 2 tbsp. Vitafiber syrup or brown rice syrup, maple syrup, honey, or sugar free pancake syrup
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. butter extract optional
  • 2 tbsp. mini chocolate chips optional

Instructions

  • Preheat oven to 350 degrees F.
  • Combine dry ingredients (through baking soda) in a medium small bowl.
  • Add peanut butter and remaining wet ingredients (through butter extract), mixing until combined.
  • Fold in chocolate chips (optional).
  • Lightly coat a baking sheet with cooking spray.
  • Scoop cookie dough onto prepared sheet by rounded tablespoonfuls.
  • Bake for 8-10 minutes until edges are firm and golden brown.
  • Let cool 5-10 minutes before eating and store any leftovers up to one week at room temperature.

Notes

Calories (per cookie, including optionals): 59kcal, Fat: 2.5g, Sat fat: 0.7g, Carbs: 7g, Fiber: 1g, Sugar: 2g, Protein: 4g, Sodium: 91mg
Calories (per cookie, minus optionals): 52kcal, Fat: 2.1g, Sat fat: 0.5g, Carbs: 6g, Fiber: 1g, Sugar: 1g, Protein: 4g, Sodium: 34mg




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