Oat protein cookies
Instructions
Questions about oat protein cookies
Making a batch of our oat protein cookies is simple, and they make an ideal snack for any time of the day. If you're wondering how to customize this recipe to suit your preferences or meet your dietary requirements, this is the place to be. We tackle the most common questions below to help you master your cookie-making skills, offering advice on everything from keeping them fresh to swapping ingredients.
For cookies that stay moist and chewy, store them at room temperature in a sealed container for up to one week. If you want to keep them longer, wrap them tightly in cling film or aluminium foil and freeze them. They'll last for up to three months this way. When you're ready to enjoy them again, thaw the cookies in the fridge overnight. Always let them cool down before storing to avoid moisture build-up, which can make them soggy.
Keep an eye on the edges; the cookies are done when the edges become firm, but the centres remain slightly soft. Additionally, a subtle change in their surface from glossy to matte can indicate they are ready to be taken out of the oven, ensuring they stay soft and chewy.
Our recipe relies on bananas for adding natural sweetness to the cookies, but several syrup varieties can be added for extra sweetness and flavour. Always start with a small amount and adjust to taste. Maple syrup works best for these cookies due to its rich, caramel-like flavour that pairs beautifully with the natural sweetness of bananas and the nuttiness of peanut butter. It also blends seamlessly into the dough, ensuring a consistent sweetness throughout. Alternatively, agave syrup is a good option for those seeking a lighter, more neutral sweetness that won't overpower the other ingredients.
Ingredients
|
Bananas
|
2 |
|---|---|
|
Coconut oil
|
32 ml |
|
Peanut butter
|
90 ml |
|
Salt
|
1 pinch |
|
Ground cardamom
|
½ tsp |
|
Cocoa powder
|
15 g |
|
Coarsely rolled oats
|
150 g |
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Use room temperature ingredients
For standout oat protein cookies, use room temperature ingredients. They mix better, preventing unmixed pockets of oil or peanut butter, so avoid bananas or peanut butter that are fresh from the fridge. If needed, allow ingredients newly removed from the fridge to sit out at room temperature for a couple of hours before use. The patience will pay off.
Achieve the perfect chewy texture
Achieving the perfect chewy texture in your oat protein cookies involves a few key steps. First, ensure that the bananas are fully ripe, as their natural sugars and moisture contribute to the chewiness.
Blending the bananas thoroughly with the coconut oil, peanut butter, and other ingredients creates a smooth, consistent batter that holds the oats together well. Folding in coarsely rolled oats rather than finer ones adds to the hearty texture without making the cookies crumbly.
Finally, baking the cookies at a lower temperature of 180 °C helps them cook evenly, retaining moisture and resulting in a delightfully chewy bite. But be careful of overbaking as this leads to dryness (scroll down for tips on
(scroll down to find out how you can tell your cookies are done).
If shaping the cookies gets sticky, dampen your hands or the spoon for easier handling. This will help you create cookies with a uniform shape and the ideal chewy texture everyone loves.
To get that special chewy texture in your oat protein cookies, avoid overbaking them.
Blending techniques for a smooth dough
Small changes can greatly improve the final cookies, and this is particularly true in the blending process. Taking time to blend the bananas, coconut oil, peanut butter, salt, cardamom, and cacao powder until really smooth ensures even flavour in every bite.
When mixing, carefully fold the oats into the wet ingredients to maintain their texture for a satisfying chew. Ensure your cookie dough portions are consistent too as this will aid even baking and a uniform look (scroll down for tips on how to form evenly sized cookies).
Transform your oat protein cookies into new snacks
If you have leftovers that you need to find a use for, there are several great options. Why not crumble them over yogurt or smoothie bowls for added texture and flavour? Create cookie ‘sandwiches’ by spreading almond butter or Greek yogurt between two cookies. Or alternatively, break them into pieces and mix with nuts and dried fruit to make a delicious trail mix.
Choose the right ingredients for your oat protein cookies
It's important to choose the best ingredients that work well together. Ripe bananas add sweetness and keep the cookies moist and chewy. This sweetness is balanced by the savoury taste of the peanut butter, which also adds to this recipe’s protein content.
Oats come in many varieties, but coarsely rolled oats will add an earthier flavour and a great texture, while a pinch of salt makes each ingredient's flavour stand out more. Ground cardamom brings in a subtle warmth that goes well with the slight bitterness of the cacao powder, adding complexity to the cookies' taste.
Use an ice cream scoop for uniform cookies
An ice cream scoop is a useful tool for making cookies as it helps ensure uniform portion sizes, which means the cookies bake evenly. Better still, a scoop with a release mechanism will speed up the process of scooping dough, reducing mess by making it simple to drop the dough onto the baking sheet without sticking.