These no-bake protein cookies are super easy to make, soft, and sweet. A perfect treat for breakfast or any other time of the day. They’re gluten-free, vegan, dairy-free, and high protein.
When it comes to an easy cookie full of protein, this is it! And it doesn’t even need to go in the oven!
Protein cookies don’t need to have loads of ingredients, and you don’t have to spend hours in the kitchen making them – so it’s really easy to avoid processed snacks.
Grab your ingredients, and let’s get mixing!
Protein powders are a excellent way to boost a cookie to give you loads of energy and help your body recover and rebuild, and when combined with the energy from oats, you have a double whammy of power!
Take note that these no-bake cookies also contain no processed sugars or starchy carb, so no sugar dip here, just a slow-release of energy to keep you going.
And how about the fact that these gloriously chewy cookies don’t even need to go in the oven? There is more to do in life, right? Just stir shape, and enjoy.
Ingredient You’ll Need
Rolled oats – These are the traditional ones, also known as old-fashioned oats or even porridge oats. You could use jumbo oats instead, but it will give a chunkier texture.
Vanilla protein powder – Always choose a good quality one with no added sugars or artificial sweeteners. If you already have a favorite that isn’t vanilla flavored, that’s absolutely fine; you could always use that.
Peanut butter –These cookies are sweet enough, so steer clear of jars with added sugars and opt for the natural ones.
You could always use another nut butter of your choice, too; almond is particularly good. And if you don’t have a smooth one? Just switch to a crunchy variety.
Almond milk – Choose an unsweetened one here. It does add an extra nutty flavor, but you could substitute it with a creamy cashew milk or another nut one you fancy.
Maple syrup – There are many different maple syrups to choose from that come from various maple trees, so use your favorite.
Cocoa powder – The raw cacao powder, made from fermented, unroasted cacao beans, has the least processing, so considered to be the healthiest, so it’s worth looking out for that.
Cinnamon – You could use a little warming ground ginger here if you wanted to switch the flavors a little. Any ground cinnamon would be good here.
Nutmeg – Try and freshly grind this yourself as the flavor and aromas are far superior to the ready ground versions. You can omit it altogether if you like, but it’s a tasty addition!
Sea salt – You can use regular table salt here if you wish, but sea salt has minimal processing and is higher in some minerals.
Vanilla extract – Look for one that has minimal added sugar, syrups, or caramel coloring for the best quality and taste.
How to Make No Bake Protein Cookies
First, stir together the rolled oats and protein into a bowl to thoroughly mix.
Next, place your peanut butter, almond milk, maple syrup, cocoa powder, cinnamon, nutmeg, and sea salt in a small saucepan and turn the heat to a low-medium setting. You don’t want it too high, or the ingredients may catch on the bottom of the pan.
Stir continuously until the cocoa powder has dissolved and you have a thick, oozing sauce and will smell delicious!
Now, it’s time to take it off the heat and stir in the vanilla extract.
Next, pour your thick sauce all over the dry ingredients in the other bowl. Stir as well as you can to make sure all the oats are coated and the mix is well combined.
Place your cookie mix in the refrigerator for 10 minutes. You want it to become even thicker so you can set your cookies.
Next, remove the cookie dough from the fridge and then form cookie shapes. You may find it easier to use damp hands when shaping the cookie dough as the mix may get sticky in warm hands.
Try and aim to make 12 even-sized cookies.
Place them straight onto a baking sheet lined with parchment and flatten them down – this baking sheet is great!
You could serve these gooey, cocoa-rich cookies straight away if you can’t wait or pop them back in the fridge and store them there.
How Long Will No Bake Cookies Last?
Store the cookies in an airtight container in the refrigerator for 5-7 days. If stacking them, place baking paper between layers to ensure they don’t stick together. That way, you can easily make a quick grab for one for when the need arises.
If you don’t want to eat them all within the week, you could also store them in the freezer. Wrap individually, and then you can take out single ones whenever you want.
Store for 3-4 weeks in the freezer.
Leave a frozen cookie to defrost on the worktop for 20-30 minutes (if you can wait that long!), and it’s good to go.
Other Recipes You Might Like
- No-Bake Protein Cookies
- Banana Protein Cookies
- Oatmeal Raisin Protein Cookies
- Peanut Butter Protein Cookies
- Coconut Flour Protein Cookies
- Oatmeal Protein Cookies with Blueberries
- 5-Ingredient Protein Mug Cake
- Coconut Protein Balls
- Pumpkin Protein Balls
- High Protein Desserts
- 2 cups rolled oats
- 3 tbsp vanilla protein powder
- ½ cup smooth peanut butter (unsalted, unsweetened)
- ½ cup unsweetened almond milk
- ¼ cup maple syrup
- 2 tbsp cocoa powder
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- ⅛ tsp sea salt
- ½ tsp vanilla extract
- Stir rolled oats and protein powder together.
- Add peanut butter, almond milk, maple syrup, cocoa powder, cinnamon, nutmeg, and sea salt to a saucepan. Heat it over low-medium heat and stir continuously until the cocoa dissolves and the sauce thickens up. Once it's ready, take it off the heat and stir in the vanilla extract.
- Pour the cooked sauce over the dry ingredients and mix until everything is well combined.
- Place your cookie dough straight into the fridge for 10 minutes to let it set.
- Form cookies out of the dough and place them on a baking sheet lined with parchment paper. Serve them right away or store them in the fridge.
Nutrition Information:Yield: 12 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 156Total Fat: 8.8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3.2gCholesterol: 21mgSodium: 32mgCarbohydrates: 15gNet Carbohydrates: 13.3gFiber: 1.7gSugar: 4.2gProtein: 5.2g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.