Protein Oatmeal Breakfast Cookies Recipe

Protein cookies with oatmeal on parchment paper a black cooling rack.

4.91 from 11 votes

Protein Oatmeal Breakfast Cookies Recipe

Oatmeal Protein Breakfast Cookies (29g Protein) 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.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 573kcal

Author: Nisha Melvani

Equipment

Oven or airfryer
Baking tray
Immersion blender or blender

Ingredients

For the flax eggs:

2 tablespoons flaxseed meal
5 tablespoons warm water

Dry Ingredients:

2 cups rolled oats
1 cup unsweetened protein powder or almond flour or almond meal (see notes)
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

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

A complete meal - 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).

I use this one-ingredient protein powder, but any variety will work. Otherwise, use almond flour or almond meal.

Other add-ins: chocolate chips, chopped nuts, chopped strawberries or apples, raisins, prunes, lemon zest, figs, turmeric, poppy seeds, barberries

Nutrition