Vegan oat protein cookies are the nourishing, satisfying, quick & straightforward snack you need to make! Made with 5 ingredients, they are vegan, oil-free, gluten-free, and have 70 calories and 4.1 grams protein each.
I’m swamped. And so is our backyard.
To clarify, I’m not drowning in work, but deadlines. Add to that, dark days of torrential thunderstorms making dashes to the store for dinner supplies tricky. Dinners have been quick & straightforward fare, and lunches are breakfasts are hasty.
Nevertheless, I’m a pretty happy camper. I like rain. Reviewing the past decades of my life also indicates that I enjoy the tension of deadlines. Both the rain and work have me at home with my two go-to people, too, so, all in all, it’s a harmonious situation. Now, if I could just find a machine that magically cleans my house, I’d be near bliss.
As substitute, I made cookies. Not just any cookies, but a type of cookies my husband has been asking me to concoct for some time:5-Ingredient Oat Protein Cookies.
Recipe Benefits
- High Protein
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- 5 ingredients
- Quick and straightforward to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- Plant-based (vegan) vanilla protein powder
- Quick-cooking rolled oats (or old-fashioned, slightly chopped in food processor)
- Smooth, drippy natural nut butteror seed butter (e.g., peanut butter, almond butter, tahini, sunflower seed butter)
- coconut sugar (or granulated sweetener of choice; see recipe card notes for options)
- Nondairy milk (e.g., oat milk, almond milk, hemp milk)
Step by Step Instructions
Note that the complete instructions are also in the recipe card below.
Begin making the vegan oat protein cookies by mixing the nut butter, applesauce (or milk or banana), and coconut sugar in a medium bowl until smooth.
To finish the cookie dough, stir in the oats and protein powder until completely blended.
Tip:Plant-based protein powders vary in composition. If the dough looks wetter than pictured below, add another tablespoon or more of oats. If it looks dry, add enough water to bring the dough together into a moist dough.
Drop the dough by rounded tablespoons (I like to use my small cookie scoop) onto a parchment paper lined baking sheet.
Dip your fingertips into water and flatten (slightly) the mounds of dough.
Bake the cookies in a preheated 350F (175C) oven for 9 to 12 minutes until the cookies look just set (do not overbake or they will dry out). The cookies will firm up as they cool.
Not too sweet, slightly chewy, and so satisfying, these cookies are reliable for a sweet treat, nourishing snack, or part of nourishing breakfast on the go!
Variations
Change the liquid:Use any of the following to help moisten the cookies: mashed very ripe banana, unsweetened applesauce, or nondairy milk. The cookies are great no matter which you choose!
Spices:You can add in spices, such as ground cinnamon, cardamom, pumpkin pie spice, nutmeg, or ginger.
Mix-ins:Stir in chopped dried fruit (e.g., dried cranberries, raisins, dried apricots, dried figs), chocolate chips, chopped nuts (e.g., pecans, peanuts, almonds), or seeds (e.g., chia seeds, sunflower seed kernels, pepitas).
Chocolate drizzle:My go-to, add a drizzle of melted chocolate on top.
Happy baking!
Other nourishing, satisfying oat cookies to try:
- Oatmeal Raisin Protein Cookies
- Chocolate Banana Oat Cookies (vegan, oil-free, GF)
- Copycat ZBAR Cookies (vegan, date-sweetened, GF, Oil-Free)
- Flourless Oatmeal Raisin Cookies
- 2-Ingredient Oatmeal Cookies (vegan, refined sugar-free, oilfree)
Vegan Oat Protein Cookies (5 Ingredients)
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Servings: 20 cookies
Ingredients
- 1/2 cup smooth, drippy natural peanut butter (see notes for options)
- 1/2 cup unsweetened applesauce (or nondairy milk, or mashed very ripe banana)
- 2 tablespoons coconut sugar (see notes for options)
- 50 grams plant-based vanilla protein powder (about 2/3 cup)
- 1.25 cups cups quick cooking rolled oats (see note for options)
Method
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper .
- In a medium bowl , whisk together the peanut butter, applesauce and coconut sugar until blended and smooth.
- Add the protein powder and oats; stir until combined.
- Using a small cookie scoop or tablespoon measure, drop tablespoons of rounded dough onto prepared baking sheet , spacing 2 inches (5 cm) apart. With moistened fingertips, flatten each mound.
- Bake in the preheated oven for 9 to 12 minutes until just set at the centers. Remove from oven and cool on sheet for 1 minute.
- Transfer cookies to a wire cooling rack . Cool completely.
Notes
Storage: Store the cooled cookies in an airtight container at room temperature for 3 days, the refrigerator for 2 weeks or the freezer for up to 6 months. Sugar Options: An equal amount of brown sugar or the granulated sweetener of choice can be used in place of the coconut sugar . Gluten-Free Tips: If you need these cookies to be certified gluten-free, be sure to use oats and plant protein powder that are certified gluten-free on the label. Rolled Oats Options: These cookies work reliable with quick-cooking (not instant) rolled oats . If you have old-fashioned rolled oats , simply chop slightly (e.g., a few pulses in a food processor ). Tip : Plant-based protein powders vary in composition. If the dough looks wetter than pictured below, add another tablespoon or more of oats. If it looks dry, add enough water to bring the dough together into a moist dough.
