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Freshly baked peanut butter oatmeal chocolate chip cookies on a parchment-lined baking tray.
Lindsay Lehrer

Peanut Butter Oatmeal Chocolate Chip Protein Cookies

Soft, chewy cookies made with oats, peanut butter, and chocolate chips — perfect for breakfast, snacks, or pre/post workout fuel. Gluten-free and vegan options included!
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 30 Cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups rolled oats use GF certified if needed
  • 1 ¼ cup creamy peanut butter
  • ¾ cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chocolate chips dairy-free if needed

Equipment

  • mixing bowl
  • Spatula
  • baking sheet
  • Parchment paper
  • Cooking Rack

Method
 

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a bowl, mix peanut butter, maple syrup, and vanilla until smooth.
  3. Stir in oats, baking soda, and salt.
  4. Fold in chocolate chips.
  5. Scoop onto baking sheet and flatten slightly.
  6. Bake for 10–12 minutes, until edges are set.
  7. Cool for 10 minutes on the pan before transferring to a rack.

Notes

  • Add a scoop of protein powder if you want extra grams per cookie.
  • Cookies will be soft when they come out of the oven but firm up as they cool.  The longer you wait to cool, the more likely they will not break. 
  • Use natural peanut butter for best results, but make sure it’s well stirred.