High-Protein Almond “Oatmeal” Cookies

ByHannah Peterson

These are golden, chewy cookies — thick, textured rounds with that classic oatmeal cookie look and golden-brown tops. This high-protein, low-carb version uses almond flour and coconut to mimic the texture of oats while keeping carbs minimal.

Why You’ll Love This Recipe

  • Classic oatmeal cookie appearance and chewy texture exactly like your photo
  • Very high protein per cookie
  • Buttery, lightly sweet flavor with great crunch
  • Easy one-bowl recipe
  • Sugar-free, keto-friendly, and satisfying

Ingredients (Makes 12–15 cookies)

  • 1 cup (100g) almond flour
  • ⅓ cup (35g) vanilla whey protein powder
  • ½ cup (50g) unsweetened shredded coconut (for oat-like texture)
  • ⅓ cup (65g) allulose or powdered monk fruit sweetener
  • ½ cup (115g) softened butter or coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup (40g) chopped almonds or pecans (optional for extra crunch)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, cream together the softened butter and sweetener until fluffy.
  3. Add egg and vanilla, mixing well.
  4. Stir in almond flour, protein powder, shredded coconut, baking soda, and salt until a dough forms. Fold in chopped nuts if using.
  5. Scoop dough (about 2 tablespoons per cookie) onto the baking sheet. Gently flatten slightly with your fingers or a fork for the classic oatmeal cookie look.
  6. Bake 10–14 minutes until edges are golden (centers will still look a bit soft — they firm up as they cool).
  7. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Prep Time: 10 minutes Bake Time: 10–14 minutes Total Time: 25–30 minutes

Nutrition (Per Cookie, 1/12 batch)

  • Calories: ~155
  • Protein: 8g (high)
  • Total Carbs: 5g
  • Net Carbs: 3g
  • Fat: 13g

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