Created by a Registered Dietitian, these soft-baked Oatmeal Protein Cookies are nut-free, gluten-free, dairy-free, soy-free, and refined sugar-free—a truly allergy-friendly option that doesn’t skimp on flavor or nutrition. Naturally sweetened with dates and packed with high-quality plant protein, oats, and flax, they’re the perfect wholesome snack for breakfast, post-workout, or anytime you need a nourishing boost.
Made with all healthful and flavorful ingredients, these delicious Oatmeal Cookies with protein will be a staple in your house in no time!
This recipe was inspired by my Easy Vegan Oatmeal Chocolate Chip Cookies and Vegan Oatmeal Raisin Cookies on my site.
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👩🏼🌾 Ingredients & Health Benefits
Below are some notes about the ingredients from me, as an expert in nutrition.
- Oats
- Medjool dates
- Tahini or unsweetened runny nut butter
- One-ingredient protein powder (or any protein powder), almond flour, or almond meal
- Flaxseed meal for flax eggs
- Ceylon cinnamon
See the printable recipe card below for quantities.
🍪 Substitutions
- Rolled Oats: Substitute with quinoa flakes or al dente cooked oat groats.
- Date Paste: Use ¾ cup store-bought date paste instead of blending your own.
- Protein Powder: Substitute with almond flour or almond meal if desired.
- Nut/Seed Butter: Use tahini, sunflower seed butter, or any runny, unsweetened variety.
- Milk: Any unsweetened nondairy milk or just water works here.
For more healthy breakfast recipes, visit my Vegan Breakfast Recipes page.
📖 How to Make Protein Cookies (Oatmeal)
This is an overview. The full instructions are in the recipe card below.
- Mix flaxseed meal and water. Chill for at least 10 minutes.
- Add pitted dates to a bowl with hot water. Let sit for 2–3 minutes, then blend until smooth. Use store-bought paste if preferred.
- Preheat oven to 360ºF (182ºC). Line a baking sheet with parchment paper or use a nonstick sheet. In a large bowl, stir together oats, protein powder, cinnamon, and baking soda.
- Add the hemp hearts, pumpkin seeds, barberries, and black sesame seeds, if using.
- In a separate bowl, combine flax eggs, date paste, tahini, lemon juice, and vanilla.
- Stir wet into dry until just combined. Add the milk if needed. The batter should be slightly moist.
- Use about ¾ cup batter per cookie. Shape into thick rounds and place on the baking sheet. Bake for 20–25 minutes on the middle rack until firm and lightly golden, flipping them over after 12 minutes.
- Cool completely before storing.
🍪 Add-Ons (Optional)
Fold in any of the following for extra flavor, texture, and nutrients:
- Hemp hearts
- Barberries or unsweetened cranberries
- Pumpkin seeds or black sesame seeds
- Unsweetened dark chocolate chips
- Chopped nuts or seeds
- Chopped prunes, figs, or apples
- Lemon zest
- Ground turmeric
- Poppy seeds
These additions make each batch unique and even more nutrient-dense.
✔️ Expert Tips
- These cookies are intentionally calorie-dense and designed for a full breakfast or a satisfying pre-workout snack. For a lighter option, divide the dough into 12 smaller cookies and reduce the baking time slightly (start checking at 14–16 minutes).
- Store in an airtight container in the fridge for up to 5 days, or freeze for longer freshness. Or freeze in a freezer-safe container for up to 3 months.
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🙋🏽♀️ Recipe FAQs
Absolutely. Protein powder works well in baked goods like cookies, muffins, and pancakes. Just be sure to pair it with moisture-rich ingredients (like tahini and date paste) to avoid dryness.
You can substitute almond flour or almond meal in equal amounts for a softer texture and mild nutty flavor. Both options add healthy fats and nutrients without changing the overall structure.
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📖 Recipe
Oatmeal Cookies Protein
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Ingredients
For the flax eggs:
- 2 tablespoons flaxseed meal
- 5 tablespoons warm water
Dry Ingredients:
- 2 cups rolled oats
- 1 cup protein powder or almond flour or almond meal
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
Wet Ingredients:
- 9 Medjool dates pitted (or ¾ cup date paste)
- ⅔ cup hot water
- ½ cup tahini or unsweetened runny nut butter
- 1 ½ teaspoons vanilla extract
- 2 teaspoons lemon juice
- 2 tablespoons unsweetened nondairy milk or water, plus more as needed
Optional ingredients:
- ⅓ cup hemp hearts
- ½ cup raw pumpkin seeds
- 2 tablespoons black sesame seeds
- ¾ cup unsweetened dried cranberries or barberries
Instructions
- Prepare flax eggs: Mix flaxseed meal and water. Refrigerate for at least 10 minutes.
- Make date paste: Add pitted dates to a heatproof jar with hot water. Let sit for 2 minutes, then blend until smooth with an immersion blender. Use store-bought paste if preferred.
- Preheat oven to 360ºF (182ºC). Line a baking sheet with parchment paper or use a nonstick sheet.
- Mix dry ingredients: In a large bowl, stir together oats, protein powder, cinnamon, and baking soda.
- Mix wet ingredients: In a separate bowl, combine flax eggs, date paste, tahini, lemon juice, and vanilla.
- Combine: Stir wet into dry until just combined. Add nondairy milk if needed. The batter should be slightly moist and easy to scoop.
- Shape and bake: Use about ¾ cup batter per cookie. Shape into thick rounds and place on the baking sheet. Bake for 20–25 minutes on the middle rack until firm and lightly golden, flipping them over after 12 minutes.
- Cool completely before storing.
Notes
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Katherine Huchler says
Greetings from Norway! Made these for a picnic today, great success! Super quick to make- made the version using almond flour, and divided the dough into 12 pieces. Only addition was 100g of vegan chocolate chips. These were enjoyed by kids and adults, vegans and non-vegans alike. I will definitely make again!
Nisha Melvani, RDN says
Sounds delicious with chocolate chips! So glad they were enjoyed by all! Thank you for commenting.
Tory says
These cookies look amazing. I am looking forward to making them!! Thank you.
Nisha Melvani, RDN says
Yay! Enjoy.
Sonia says
Yesterday, I made these cookies and added walnuts. I made the portions smaller to get 24 cookies. This morning, I had a couple. They are delicious and satisfying. I will make them again and add chocolate chunks.
As a side, I have been following you for over a year. I have made over a dozen of your recipes and they never disappoint. I am a Lifestyle Medicine Coach and I am in my second year of eating a plant-based diet, eating has never been more exciting and flavorul, - thanks to your recipes!
Thanks for all your dedicationn! 🙂
Nisha Melvani, RDN says
I am thrilled that you are enjoying these cookies. They are a fave! Thank you for your support and kind message.
Yvonne says
Hi, they look yummy ,can I ask please is it 573 cals for one cookie
Thanx
Nisha Melvani, RDN says
Yes, they are huge and filling. Each cookie is designed to be an entire breakfast. You can make 12 instead and have them as a snack.
Mette says
Is the macros mentioned for the whole batch or per cookie, please?
Nisha Melvani, RDN says
Per 1 large cookie. They are extremely filling so you can make 12 smaller cookies instead if you prefer.