Oat protein cookies

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.