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Almond Oat Protein Cookies

These vegan cookies, made with almond butter, avocado oil, rolled oats, and vanilla protein powder, are a great on-the-go snack for your kids — and you!
almond protein cookies
  • Yield 18 servings
  • Prep Time 15 minutes
  • Cook Time 16 to 20 minutes


  • ½ cup avocado oil or coconut oil
  • ½ cup almond butter
  • ½ cup pure maple syrup
  • 1 tbs. ground flaxseed
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract, optional
  • 1 cup rolled oats
  • ½ cup vanilla protein powder of choice
  • ¼ cup flour of choice
  • ½ tsp. baking soda
  • ¼ tsp. sea salt
  • ½ cup sliced almonds


Arrange baking racks in the center and top positions in the oven. Preheat oven to 350 degrees F and line two sheet pans with parchment paper.
In a large bowl, stir together the avocado oil, almond butter, maple syrup, flaxseed, and extracts. In a small bowl, mix the oats, protein powder, flour, baking soda, and salt. Stir the dry mixture into the wet mixture until well combined. Stir in the sliced almonds.
Scoop dough in 2-tablespoon portions and place on the prepared sheet pans with 2 inches between them.
Place one pan on each oven rack. Bake for eight minutes, then rotate the pans and bake for eight minutes more. The edges of the cookies will be golden and the tops pale.
Cool on the pans for five minutes, then transfer to racks to cool completely. Store in an airtight container for up to a week, or freeze for up to two months. Pack individual portions in smaller containers to take on the go.

For more high-protein snack ideas to power your day, see “Fuel Your Body With These 5 High-Protein Snacks.”

Photography by: Terry Brennan; Food Styling: Betsy Nelson

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  1. I made these as shown using all purpose flour and they tasted good, but the baking time for my oven was way off! After 8 minutes they were scorched on the bottom. I made them again using whole wheat flour and added a 1/2 cup chocolate chips, which I’m sure added many more calories. I thought it was a bit too many chips but my family disagreed! I baked 1 tray at a time on the center rack for 8 minutes and they came out perfect.I will be making these again using 1/3 cup of dark chocolate chips or mini chips. I do wish the recipes had nutritional information, especially a calorie count. If you can share that with me, I would appreciate it. Thanks for the recipe.

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Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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