High Protein Oatmeal Chocolate Chip Cookies

Being a teacher, I find that I need to eat little bits throughout the day – if I ate at 6am and then 11:30 am, I’d die between then. The struggle is finding something with enough protein that it will carry me through the morning, but with enough to tempt my sweet tooth that I don’t have to resort to whatever brownies or cookies are sitting out in the staff room. These I made after tweaking this recipe from the Healthy Foodie blog.


  • 1 C whole wheat flour
  • 2 C rolled oats
  • 3 scoops vanilla protein powder (unsweetened)
  • 3/4 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • spices to taste (I used about 1/2 t each of cardamon, cinnamon, nutmeg, cloves and allspice, my usual cookie spice mix)
  • 2/3 C unsweetened apple sauce
  • 2 egg whites
  • 1 tsp vanilla
  • 1/4 C vegetable oil
  • 1/4 C honey
  • Add-ins: unsweetened coconut flakes (about 2/3 C), dried cranberries and raisins (1/2 C total), semi-sweet choc chips (about 1/3-1/2 bag), 1/2 C flax seeds


  • Preheat oven to 350.
  • In a large bowl, mix dry ingredients together (keeping add-ons separate).
  • In a smaller bowl, mix wet ingredients together.
  • Gently mix wet into dry, making sure it’s thoroughly mixed without overmixing.
  • Add in your add-ons.
  • Use a spoon to make balls of dough on a parchment covered cookie sheet, then use a fork to squash them flat. The dough will be kind of sticky and gummy but not super cohesive, unfortunately, so make sure you wash your spoon frequently and try not to handle it too much. You can put the cookies pretty close together, as they don’t spread much.
  • Bake at 350 for 10-15 mins (depending on your oven) until the cookies are golden brown.

Texture-wise, they’re not like traditional oatmeal cookies, and they’re definitely not as sweet. You could add more honey or add sugar if you wanted them a bit sweeter, but as an alternative to a Cliff bar or something, these work pretty well.

This entry was posted in Baked Goods, Sweets. Bookmark the permalink.

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