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World’s Best Healthy Oatmeal Protein Cookies

April 23, 2013 by overtimecook 24 Comments

healthy oatmeal cookies on overtimecook

Hey friends. I haven’t been posting much lately, but I blame that on a combination of a humongous magazine deadline and serious dieting. I’m finally done with my deadline, so I figured I’d share one of my greatest diet recipe triumphs ever.

Ok, so I know that diet and cookies don’t seem to belong in the same sentence. And in most cases I’m inclined to agree. But sometimes even a serious dieter needs a treat, and if you’re going for a treat, this is a less guilt inducing option than most cookies.

There’s a secret ingredient in these cookies that gives them a phenomenal texture and an added bit of protein. Don’t let it scare you off though, because these cookies taste dee-lish-us.

healthy oatmeal cookies 3

Healthy Oatmeal Protein Cookies:

By Miriam Pascal, overtimecook.com; originally published in Ami Magazine

Ingredients:

½ cup pureed white beans (purée from a can of cannelini beans)

½ cup vegetable oil

¾ cup agave syrup

2 eggs

2 teaspoons vanilla

2 cups white whole wheat flour

1 ½ cup toasted oatmeal*

1/3 cup sweetener of your choice (8 splenda packets)

1 teaspoon baking soda

½ cup (sugar free) chocolate chips, raisins or nuts

Instructions:

Preheat the oven to 375. Grease or parchment line a cookie sheet and set aside.

In the bowl of an electric mixer, beat together the white bean puree, oil and agave syrup until combined and slightly thickened. Add the eggs, one at a time, and the vanilla extract, beating well to combine after each addition.

In a small bowl, whisk together the flour, oatmeal, sweetener and baking soda. Slowly stir into the wet mixture until just combined. Stir in add-ins.

Using a small cookie scoop, or a teaspoon measuring spoon, drop the dough onto the prepared cookie sheets. You can place them pretty close together as they barely spread.

Bake at 375 for 8 minutes.

These cookies freeze nicely

*To toast the oatmeal, spread it on a cookie sheet and bake at 350 for7-10 minutes, until lightly browned. Be careful not to over-bake.

Enjoy!

healthy oatmeal cookies

Thanks for stopping by folks! I have more deliciousness coming your way shortly, so stop by again soon! -Miriam

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Filed Under: Breakfast, Chocolate, Cookies, Dessert Tagged With: chocolate chips, Cookies, dessert, diet, food, Healthy, healthy recipes, healthy snacks, oatmeal, Recipes, sweet


Comments

  1. EW says

    April 23, 2013 at 3:47 pm

    sounds really good but where would i get the pureed white bean?

    Reply
    • overtimecook says

      April 23, 2013 at 3:50 pm

      Purée from a can of white beans. I added it to the recipe above.

      Reply
  2. mysending says

    April 23, 2013 at 4:32 pm

    Why do you have the splenda along with the agave? Could you use more of the agave or would it have to be a crystallized version of a sweetener? I’m not a fan of splenda, but the recipe otherwise looks delicious.

    Reply
    • overtimecook says

      April 23, 2013 at 4:34 pm

      The extra liquid isn’t good for the texture, but you can use truvia, xylitol or any other dry sweetener.

      Reply
  3. Chavie K Adams says

    April 23, 2013 at 5:47 pm

    Great. Must try these. How do you puree the beans? I don’t have a blender but I have a stick blender and a large cuisinart food processor, which do you recommend? And do I really hafta toast the oatmeal first, most oatmeal cookie recipes start raw?

    Reply
    • overtimecook says

      April 23, 2013 at 5:49 pm

      Food processor.

      Toasting the oats makes all the difference in the flavor. I toast them in all my oatmeal cookies, but in this case it really is important.

      Reply
  4. Devorie says

    April 23, 2013 at 6:22 pm

    Do you know the caloric count of these cookies and what the serving size is?

    Reply
    • overtimecook says

      April 23, 2013 at 8:10 pm

      Sorry, not sure. You can plug the ingredients into calorie counting sites and they’ll give you the info.

      Reply
      • Sara Brody says

        April 24, 2017 at 9:33 pm

        I plugged it into myfitnesspal but dont see a yield on here. How many does the recipe make?

        Reply
  5. Bracha says

    April 23, 2013 at 6:49 pm

    I’ve been searching for those beans ever since you posted your roasted red pepper soup recipe and haven’t found them anywhere!! Where’d you pick them up from?

    Reply
    • Sori says

      April 23, 2013 at 8:01 pm

      I’ve found cannelini beans at Whole Foods.

      Reply
    • overtimecook says

      April 23, 2013 at 8:09 pm

      They sell them at my local grocery stores.

      Reply
  6. Carla says

    April 23, 2013 at 8:19 pm

    I knew it was beans! I just knew it. Yay for healthy desserts!

    Reply
    • overtimecook says

      April 24, 2013 at 11:44 am

      Haha, don’t spill the “beans”! 😉

      Reply
  7. zilpah says

    April 23, 2013 at 8:59 pm

    high in calories, Between the beans, syrup,flour and oatmeal, its a lot of carbs.

    Reply
    • overtimecook says

      April 23, 2013 at 9:12 pm

      Zilpah, these aren’t meant to be very low calorie, but they’re definitely a better option than standard cookies. And the ingredients are more nutritious than those in standard cookies.

      Reply
  8. Hindy says

    April 24, 2013 at 8:04 am

    These sound great! I love that you added white beans for extra protein. Definitely going to play with this recipe soon!

    Reply
  9. Irene says

    April 24, 2013 at 11:37 am

    I’ve never toasted my oats before baking – anxious to try. Also anxious to find a maple bacon cupcake recipe…

    Reply
    • overtimecook says

      April 24, 2013 at 11:42 am

      Irene, it makes all the difference!

      And you won’t be finding a bacon cupcake recipe on this blog- I keep kosher! 😉

      Reply
  10. Amy (Savory Moments) says

    April 24, 2013 at 7:28 pm

    What an interesting recipe – the white beans are such a unique ingredient in these cookies!

    Reply
  11. Kelly Senyei | Just a Taste says

    April 25, 2013 at 12:33 pm

    These look awesome! Love the extra-healthy twist with the white beans!

    Reply
  12. Ruchiccio says

    April 25, 2013 at 3:41 pm

    Waiting eagerly for Shavuos-inspired recipes! Have you ever found (or done) a recipe for cheese florets?

    Reply
  13. Chavie K Adams says

    May 3, 2013 at 4:09 pm

    Made them. Not bad but too fluffy for cookies IMO. I think I would do this recipe again but instead of making cookies I’d do either muffins or dump the whole thing in a cake pan and call it cake. They just don’t feel like cookies to me.

    Reply
  14. bassi katz says

    May 5, 2015 at 1:32 pm

    Do these have a healthy taste? Wondering if my super picky kids will pick up on the beans? Looks delicious!

    Reply

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