Satisfy Cravings With a Protein-Packed Oatmeal Chocolate Chunk Cookie
Nutritional Info
- Calories:
- 193
- Carbohydrates:
- 22 grams
- Fiber:
- 3 grams
- Protein:
- 9 grams
- Fat:
- 9 grams
Note: These values represent one serving of four.
“I’m a sucker for a warm cookie,” Coach Tim Landicho says.
Who isn’t?! While cookies from the bakery or typical homemade cookies taste heavenly, they are loaded with white flour, butter, and sugar and can clock in at upwards of 500 calories. They can also leave you feeling bloated and sluggish.
Sure, indulge from time to time, but if your sweet tooth needs attention more often, it’s great to have options that you can enjoy without derailing your training goals.
This recipe is gluten-free, has only a small amount of added sugar from maple syrup, and is loaded with healthy ingredients like oats, apples, and bananas, so you stay energized and feel satisfied after eating it, rather than struggling with a sugar crash while still craving more.
“Bananas are an excellent source of dietary fiber, providing 3 grams per serving. They are also rich in essential nutrients, including potassium, vitamin B6, and vitamin C, making them a nutritious addition to any diet,” explains Jacob Rauch, CSCS, PhD candidate, and performance manager of applied training science at Tonal.
You also get an extra pop of protein thanks to the addition of protein powder, so it works as a great post-workout snack. Bonus? It’s super easy to make—no baking skills needed.
“Combine the texture and temperature of a soft, warm cookie with cold, creamy ice cream? Bro. Game over,” Tim says.
If you agree, we’ve got you. Make these cookies and add top with a spoonful of this healthy take on ice cream for a high-protein dessert that makes your mouth as happy as your muscles.
Oatmeal Chocolate Chunk Cookies
- Serving
- 12
- Prep Time
- 10 min
- Cook Time
- 15 min
Ingredients
- 2 cups old-fashioned rolled oats, divided
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 scoops vanilla protein powder*
- 1/2 cup almond butter or sunflower seed butter
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1 egg, beaten
- 1 large ripe banana, mashed
- 1/2 cup dark chocolate chips or chunks
- Optional: Flaked sea salt, for topping
Directions
Preheat the oven to 350 degrees.
Light grease a cookie sheet or line it with parchment paper.
In a food processor, add 1 cup oats and pulse for about 30 seconds, until the oats grind down. Add the protein powder, baking soda, and salt and pulse again until combined, about 10 seconds. Add almond butter, applesauce, maple syrup, egg, and banana, and pulse one more time until you get a smooth batter.
Fold in chocolate and the remaining 1 cup of oats.
Form batter into 12 disks and place on the prepared cookie sheet. Note that the batter will be wetter than typical cookies.
Bake for 12-14 minutes, until the edges are slightly browned.
Let rest for 5-10 minutes before enjoying.
*Note: Choose a protein powder that has a flavor you really enjoy, as it will impact the flavor of the overall cookie. If you are not a fan of protein powder, you can swap in ½ cup of almond flour.
To store:
Once fully cooled, store cookies in an airtight container in the fridge for up to 5 days.
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