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Stack of oatmeal cranberry protein cookies on white plate in bright natural kitchen light showing texture.

Oatmeal Cranberry Protein Cookies

Chewy oatmeal cookies with protein powder and cranberries. Wholesome, macro-friendly, and delicious — perfect for healthy snacking and post-workout fuel.
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Ingredients Equipment Method Notes

Ingrédients
  

  • For the Cookies
  • 2 cups old-fashioned oats
  • 1 cup vanilla protein powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup coconut oil melted
  • 1/3 cup honey or maple syrup
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup dried cranberries
  • 1/4 cup chopped walnuts optional

Equipment

  • Large mixing bowl
  • Medium bowl
  • Cookie scoop
  • Baking sheets
  • - Parchment paper
  • Cooling rack

Method
 

  1. Preheat Oven: Set to 350 degrees F and line baking sheets with parchment paper.
  2. Mix Dry Ingredients: Combine oats, protein powder, baking soda, cinnamon, and salt in bowl.
  3. Combine Wet Ingredients: Whisk together melted coconut oil, honey, eggs, and vanilla.
  4. Mix Together: Pour wet ingredients into dry mixture, stirring until combined.
  5. Add Mix-Ins: Fold in cranberries and walnuts if using.
  6. Shape: Scoop dough using cookie scoop or spoon. Place 2 inches apart on sheets.
  7. Flatten: Gently press each cookie to about 1/2-inch thickness.
  8. Bake: Bake 10-12 minutes until edges are golden brown.
  9. Cool: Let cool on sheets 5 minutes, then transfer to cooling rack.

Notes

Use vanilla or unflavored whey or plant-based protein powder.
Substitute raisins or dark chocolate chips for cranberries.
Add ground flax seeds for extra omega-3s.
Store in airtight container for up to 5 days or freeze for 3 months.
Double batch for weekly meal prep snacks.