Healthy No Bake Chocolate Protein Cookies
Published Mar 04, 2020 Updated Jul 11, 2023
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Who doesn’t love a good cookie? Especially a healthy one that’s high in protein. My new Healthy No Bake Chocolate Peanut Butter Protein Cookies are LIFE. They are so darn delicious and can be whipped up in no time at all. Additionally, these No Bake Protein Cookies are Gluten Free, Dairy Free and Macro Friendly.
My favorite Protein Powders
There are so many protein powders out there and I feel like I have tried them all. From experience, I have found that they will either be too “chalky” or lacking in flavor. Below is a list of my favorites that have the best taste along with great macros.
- Perfect Keto Chocolate and Vanilla Whey. If you are interested in purchasing, be sure to use “HEALTHYLITTLEPEACH” at checkout for 15% off. This protein tastes just like a milkshake.
- Primal Kitchen Fuel: Clean Protein: Chocolate Coconut
- Level-1 Protein Powders: My favorite flavors are German Chocolate Cake, Vanilla Ice Cream, Mint Ice Cream Sandwich, Milk Chocolate, Blueberry Muffin.
- Dymatize ISO100 Protein Powder: My favorite flavors are Chocolate, Vanilla, and Fudge Brownie
What do you need to make these No Bake Protein Cookies
- Gluten Free Rolled Oats ( I love using Bob’s Red Mill)
- Creamy All Natural Peanut Butter
- Protein Powder of choice
- Unsweetened Cocoa Powder
- Maple Syrup or Monk Fruit Syrup. (I love using Monk Fruit in this recipe. It tastes almost the same but takes the carbs and sugar count down).
- Parchment Paper/Cookie Sheet
- Mixing Bowl/Sauce Pan
In conclusion, if you are looking for a sweet treat that won’t leave you feeling guilty, be sure to give these a try. I love making a big batch and freezing for up to 3 months. I will simply take them out and allow to thaw for 10 minutes and enjoy.
Healthy No Bake Chocolate Protein Cookies
Ingredients
- 2 cups gluten free rolled oats
- 1 scoop chocolate protein powder
- 1/2 cup maple syrup honey or Monk Fruit Syrup*(See notes)
- 1 tsp pure vanilla extract
- 1/4 cup unsweetened vanilla almond milk
- 1/2 cup all natural peanut butter
- 2 tbsp unsweetened cocoa powder
- 1/3 tsp sea salt
Instructions
- In a medium bowl, combine the rolled oats and protein powder. Stir together and give it a mix.Â
- In a small sauce pan combine the almond milk, peanut butter, syrup, vanilla extract, salt and cocoa powder. Place on stove top over medium-low heat, stirring occasionally.Â
- Once everything is completely dissolved and combined, pour this mixture over the oats and protein powder.Â
- Mix together with a spoon until combined.Â
- Place the batter in the fridge for 10 minutes to set. This step is a must to get the perfect size cookies.
- Spoon a dollop of chilled batter onto a parchment paper lined cookie sheet. Form the cookie into desired shape and size.Â
- Before serving, I suggest adding the pan to the freezer for 10 minutes or so. This will allow them to keep their shape and not fall apart. Â
- Store any leftovers in an air tight container in the fridge.Â
Notes
- Store in the fridge in an air tight container.Â
- These will also freeze up to 3 months if stored in an air tight container. Simply thaw for 10 minutes before serving.Â
- Nutrition if using Monk Fruit Syrup is:
- 108 calories/8 grams carbs/0.3 Sugars.Â
- Nutrition listed below is calculated using maple syrup.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Hi there! can I do this without any syrup? could I add another scoop to substitute?
I haven’t done it that way! You are more than welcome to try it that way, but I always recommend following the recipe as written to get the best results.
So good! Thanks for a healthier version of my favorite cookie!
Thank you! Glad it was a hit
Can I use Coach’s Oats (cracked n toasted oats) instead of rolled oats?
I have not used that so I can’t say for sure. You can certainly giv e it a try and report back.