Gluten-Free Oatmeal Protein Cookies Recipe
These gluten-free oatmeal protein cookies are a tasty, nutritious snack, packed with protein, oats, and naturally sweetened for a guilt-free, wholesome treat!
If you’re looking for a way to add more protein to your diet without giving up your sweet treats, you’re going to love these gluten-free oatmeal protein cookies.
They’re chewy, delicious, and pack a serious protein punch—over 10 grams of protein per cookie! These cookies are perfect for meal prepping, making them great for on-the-go snacking or even as a quick breakfast.
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Whether you’re headed on a road trip, hitting the slopes for a day of skiing, or just need a mid-day energy boost, these will do the trick! Add this single serve protein cookie recipe to your must make list.
Why You’ll Love These Cookies
I’m all about meal prep, and this recipe makes a huge batch. I like to whip them up on the weekend, wrap them individually, and freeze them in a large bag.
This way, I always have a quick, protein-packed snack ready to grab. They’re also great for long hunting trips or busy days when I need something fast and filling.
And if you’re not making these cookies for a whole crowd, feel free to halve or double the recipe depending on your needs.
Gluten Free Oatmeal Protein Cookies
What I really appreciate about these healthy protein cookies is that they’re made with simple, wholesome ingredients—things you probably already have in your pantry like gluten-free oats, chocolate chips, and vanilla protein powder.
I like using semi-sweet chocolate chips for a little sweetness, but you could swap in dark chocolate chips if you’re looking for an even more decadent flavor.
These gluten-free protein cookies remind me of my Grandma’s kitchen sink cookies – if you’re looking for more healthy breakfast cookies ideas, be sure to check them out!
Ingredients
- Old-fashioned oats – make sure they’re gluten-free.
- Gluten-free flour
- Baking powder
- Ground cinnamon
- Protein powder – I recommend whey protein or vanilla protein powder.
- Semi-sweet chocolate chips – Lily’s sugar free chocolate chips are a great option.
- Large eggs
- Melted coconut oil
- Pure vanilla extract
- Agave syrup – you can sub maple syrup or honey.
Instructions
1. Combine the oats, gluten-free flour, baking powder, cinnamon, and protein powder in a large bowl.
2. In a stand mixer, beat the eggs, melted coconut oil, vanilla, and agave syrup until smooth.
3. Slowly add the dry ingredients to the wet mixture until it forms a dough.
4. Stir chocolate chips into the cookie dough.
5. Pop the dough into the fridge for about 20-30 minutes. This helps prevent the cookies from spreading too much when baking.
6. Preheat the oven to 325°F and line your baking sheets with parchment paper. Scoop out 4.3 oz (about 120 grams) of dough for each cookie, roll it into a ball, and flatten it with your hand before baking.
7. Bake for 13-15 minutes, rotating the baking sheet halfway through. You’ll know they’re done when they turn a nice golden brown.
8. Let them cool on a wire rack and store them in an airtight container or freeze for later!
Tips & Tricks
- Using protein powder in baking can dry things out quickly, so make sure you stick to the recommended ratio and don’t over-bake. I like to check my cookies a minute or two early to make sure they don’t get too dry.
- Be sure to buy oats labeled as gluten-free, as some brands process oats in facilities that also process wheat, which could lead to cross-contamination.
- Want to switch things up? Try using peanut butter protein powder or swap out the agave syrup for maple syrup or honey. You can also add in some extra chia seeds or flax egg for more nutrients. Add raisins instead of chocolate chips for oatmeal raisin protein cookies. The options are endless!
- If you want a lower-calorie option, make smaller cookies or even turn these into protein bars by spreading the dough in a pan and cutting it into squares after baking.
- For evenly shaped cookies, flatten the dough balls slightly with your hand before baking. This helps them keep that perfect cookie shape and prevents them from puffing up too much.
Frequently Asked Questions
Can I make these cookies with different mix ins?
Sure! Try adding pumpkin seeds, coconut flakes, dried fruit or ripe banana. I would recommend doing a test bake with just one cookie before adding anything to the entire recipe. You never know how it might change the consistency.
What’s the best way to store these cookies?
I recommend storing them in an airtight container at room temperature for up to 5 days. For longer storage, wrap them individually and freeze. They’ll last in the freezer for up to 3 months!
Can I use a different flour?
Yes, you can substitute almond flour or oat flour if you prefer. Just keep in mind that the texture might change slightly.
What if I don’t have agave syrup?
No worries! You can use honey or maple syrup instead of agave. Just be sure to keep an eye on the bake time, as honey tends to caramelize faster.
These gluten-free oatmeal protein cookies are the perfect balance of hearty, healthy, and indulgent. Whether you’re meal prepping for a busy week or looking for a protein-rich snack that’s easy to grab on the go, these cookies have you covered.
Plus, you can feel good knowing they’re made with wholesome ingredients that will keep you fueled for whatever the day throws your way!
Let me know if you give this recipe a try and what variations you come up with!
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Gluten-Free Oatmeal Protein Cookies Recipe
Ingredients
- 5 cups old-fashioned oats
- 4 cups gluten-free flour
- 2 Tbsp baking powder
- 2 Tbsp ground cinnamon
- 6 Tbsp about two scoops of protein powder
- 1 cup semi-sweet chocolate chips
- 8 large eggs
- 1 cup melted coconut oil
- 1 Tbsp pure vanilla extract
- 2 cups agave syrup
Instructions
- Combine the oats, gluten-free flour, baking powder, cinnamon, and protein powder in a large bowl.
- In a stand mixer, beat the eggs, melted coconut oil, vanilla, and agave syrup until smooth.
- Slowly add the dry ingredients to the wet mixture until it forms a dough.
- Stir chocolate chips into the cookie dough.
- Pop the dough into the fridge for about 20-30 minutes. This helps prevent the cookies from spreading too much when baking.
- Preheat the oven to 325°F and line your baking sheets with parchment paper. Scoop out 4.3 oz (about 120 grams) of dough for each cookie, roll it into a ball, and flatten it with your hand before baking.
- Bake for 13-15 minutes, rotating the baking sheet halfway through. You’ll know they’re done when the edges start to turn golden brown.
- Let them cool on a wire rack and store them in an airtight container or freeze for later!
Nutrition
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