These Oatmeal Protein Cookies with Blueberries are a delicious, healthy snack that’s packed with protein and nutrients. The combination of oats, blueberries, and protein powder creates a perfect treat that is both satisfying and nourishing. Ideal for a quick breakfast, post-workout snack, or even a light dessert, these cookies are sure to become a favorite in your kitchen.

Why You’ll Love This Recipe

Oatmeal protein cookies with blueberries are a wonderful way to satisfy your sweet tooth while also fueling your body with wholesome ingredients. The oats provide fiber to help keep you full, while the protein powder adds an extra boost of energy and muscle-repairing benefits. Blueberries not only bring a burst of flavor but also provide antioxidants, making these cookies a smart choice for those looking to balance taste and nutrition. They’re easy to make, customizable, and perfect for meal prepping. Whether you need a quick snack or a post-workout treat, these cookies are a great option.

Ingredients

1 cup rolled oats
½ cup vanilla protein powder
¼ cup almond flour
¼ cup coconut flour
½ teaspoon cinnamon
¼ teaspoon salt
1 large egg
¼ cup honey
¼ cup almond butter (or any nut butter of your choice)
½ teaspoon vanilla extract
½ cup blueberries (fresh or frozen)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the rolled oats, vanilla protein powder, almond flour, coconut flour, cinnamon, and salt. Stir until well mixed.
In a separate bowl, whisk the egg, honey, almond butter, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until fully combined.
Gently fold in the blueberries, making sure they are evenly distributed throughout the dough.
Using a spoon or cookie scoop, scoop out dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
Flatten each cookie slightly with the back of the spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the center is set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 12 cookies, depending on the size.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-22 minutes
Servings: 12 cookies

Variations

Add-ins: You can add chopped nuts, such as almonds, walnuts, or pecans, for extra crunch and flavor.
Chocolate Chips: Swap the blueberries for dark chocolate chips for a chocolatey twist.
Nut Butter Swap: If you don’t have almond butter, feel free to use peanut butter, cashew butter, or sunflower seed butter for a different taste.
Sweetener: If you prefer a lower glycemic option, use maple syrup or stevia instead of honey.

Storage/Reheating

Storage: Store the oatmeal protein cookies in an airtight container at room temperature for up to 5 days.
Freezing: For longer storage, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container and keep them in the freezer for up to 3 months.
Reheating: Reheat frozen cookies by placing them in the microwave for 20-30 seconds or in a 350°F (175°C) oven for 5-7 minutes until warmed through.

FAQs

1. Can I use a different protein powder flavor?

Yes! Feel free to experiment with different flavors of protein powder. Chocolate, strawberry, or even plain whey protein can work well.

2. Can I make these cookies vegan?

Yes, you can use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water) and plant-based protein powder to make this recipe vegan-friendly.

3. How do I keep these cookies soft?

Store the cookies in an airtight container to maintain their softness. If you prefer them softer, you can slightly reduce the baking time by a minute or two.

4. Can I use frozen blueberries?

Yes, frozen blueberries work just as well as fresh. Just be careful not to overmix them into the dough, as frozen blueberries can cause the dough to turn blue.

5. Can I use rolled oats instead of quick oats?

Yes, rolled oats are a great choice. They will give your cookies a more textured, chewy bite.

6. Are these cookies gluten-free?

Yes, if you use certified gluten-free oats, this recipe will be gluten-free.

7. Can I substitute the almond flour with regular flour?

You can, but almond flour adds a nice texture and flavor. If you prefer to use regular flour, the texture may be slightly different, and you may need to adjust the flour quantity.

8. How can I make the cookies lower in sugar?

Reduce or eliminate the honey, and use a low-sugar or sugar-free sweetener like stevia or monk fruit.

9. Can I add more protein to the cookies?

Yes, you can increase the protein powder in the recipe, but be cautious as too much protein powder can affect the texture. Start by adding an extra tablespoon or two.

10. Can I make these cookies without protein powder?

Yes, you can leave out the protein powder, but the texture and protein content may change. You may want to add an additional egg or a scoop of nut butter to maintain moisture.

Conclusion

Oatmeal Protein Cookies with Blueberries are a healthy, tasty, and satisfying treat that’s perfect for any time of the day. Packed with protein, fiber, and antioxidants, they’re not only delicious but also a great way to fuel your body. Whether you’re looking for a quick snack, a post-workout treat, or something to enjoy with a cup of tea, these cookies are a must-try!

Oatmeal Protein Cookies with Blueberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Emmily
Total Time: 20-22 minutes
Yield: 12 cookies

Print Recipe

Description

These Oatmeal Protein Cookies with Blueberries are a healthy, delicious, and nutrient-packed snack. Loaded with oats, protein powder, and antioxidant-rich blueberries, these cookies provide the perfect balance of taste and nutrition. Ideal for breakfast, post-workout recovery, or as a light dessert, these easy-to-make cookies will become your go-to treat.

Instructions

Instructions:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, mix the rolled oats, vanilla protein powder, almond flour, coconut flour, cinnamon, and salt.
In another bowl, whisk together the egg, honey, almond butter, and vanilla extract until smooth.
Combine the wet ingredients with the dry ingredients, stirring until well incorporated.
Gently fold in the blueberries, making sure they are evenly distributed.
Scoop out dough onto the baking sheet, spacing the cookies about 2 inches apart. Flatten them slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges are golden brown and the center is set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Feel free to swap out the blueberries for dark chocolate chips or nuts for variety.
If you prefer a vegan version, substitute the egg with a flax egg and use plant-based protein powder.
Store these cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American