Oatmeal Cookies

Hey Cookie Monsters!

by SaraSolomon - April 21st, 2015

Zillions of bodybuilders and fitness models have the following in their meal plan:

  • rolled oats

  • almond butter

  • whey protein

  • cinnamon

So why not combine all of these ingredients and make warm and chewy cookies?

Just look at them!!!

These are awesome because they are:

  • Perfect for anyone who exercises and eats healthy

  • High in protein

  • Low in Sugar

  • Easy to make (only 5 ingredients)

  • Delicious

This recipe yields 7 cookies

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Nutritional Facts

Serving Size: All 7 Cookies

  • Calories: 309

  • Protein: 34.8 grams

  • Carbs: 60.6 grams

  • Fat: 17.2 grams

Cooking Instructions


  • 1 scoop of BSN ISOBURN Whey (Vanilla Ice Cream Flavor)

  • 3/4 cup of gluten-free rolled oats.

  • 1 TBSP of nut butter.  Feel free to use all natural peanut butter or almond butter.

  • 5 g (that would be 1 tsp) of raw cacao nibs. You can substitute with >70% dark chocolate chips.

  • Dash of cinnamon

  • Sweeten with 1 TBSP Walden Farms Calorie Free/Sugar Free Pancake Syrup. You could substitute with vanilla stevia, luo han guo, or vanilla extract.


  1. Place all of the ingredients into a bowl.

  2. Add a sparing amount of water whilst mixing the ingredients. Don’t add too much water. You want to end up with a "dense protein boulder".

  3. Make into cookie shapes and place onto a Paraflexx  non stick drying sheet in your food dehydrator. I decided to invest in the smallest and least expensive Excalibur Food Dehydrator.

  4. Dehydrate at 95-105 degrees until dry on the outside and moist on the inside.  I left mine in my dehydrator for 4 and 1/2 hours.

  5. If you don't eat them all, store them in an air tight container.

  6. I was able to make 7 cookies using these quantities. Feel free to make bigger or smaller cookies.

  7. Enjoy!

What if you don't have a food dehydrator and you don't want to buy one?

  1. Use your oven at the lowest temperature setting possible (100 to 150 degrees).

  2. Place the cookies onto a cookie sheet lined with parchment paper or a Silpat mat.

  3. Place into the oven and keep the door open. Use a fan if your oven has one (to minimize condensation).

  4. You don't have to leave it in the oven as long as you would in the dehydrator. Check after 1 to 2 hours.

  5. Enjoy!

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