No-Bake cookie…with added pro? Hmmm…


This is that old standard, no-bake cookie recipe that’s been around for a 100-some years – too yummy to pass up, full of complex whole-grains, and I’ve added a big scoop of protein powder to squash the guilt a bit!

Adding some chopped nuts, or unsweetened coconut…even a bit of wheat germ or flax seeds would be great.  Here’s your jumping off spot –

A friend requested to use Agave in this and it works very well.  That recipe is below the second photo.  (Amounts of ingredients change, and it makes more.)

(These are good right away, but the oatmeal becomes less “raw” tasting after they sit for awhile.)




1 cup Splenda Granular   (I’ve used all Splenda, but usually 1/4 cup Whey Low powdered and 3/4 cup Splenda)

1/3 cup almond or soy milk (regular milk is fine, but stats are with almond/soy)

2 tablespoons butter

1 1/2 tablespoons unsweetened cocoa powder

Pinch of salt

2 scoops favorite chocolate or mocha/coffee protein powder (my faves are Click and Champion Chocolate!)

1/4 cup creamy peanut butter

1/2 teaspoon vanilla extract

1 1/2 cups quick oats


In a large saucepan, over medium heat, add the Splenda, milk, butter, cocoa powder, and salt.  Bring to a boil and allow to boil for one minute, stirring frequently.

Remove from heat and whisk in peanut butter, protein powder, and vanilla until well mixed.  Stir in oats.

Gently roll (without packing tightly) into golf-ball sizes and drop onto waxed paper.  (Or plop down without rolling for a more ‘haystack’ look.)  Allow to set up for 15 minutes.  Coat with additional cocoa powder, Whey Low Powdered, finely chopped nuts (almond flour works great for this) or leave plain.  Store in an airtight container.  Makes 14 cookies.

Per Cookie: 120 Calories; 10 g Protein; 3 g Fat; 9 g NET Carbs; 2 g Sugar; 38 mg Sodium  (This is using a pro powder that is approx 110 calories and 20 grams of protein per scoop.)

With Agave



2 tablespoons butter

1/3 cup Agave nectar (spray the measuring cup with PAM for a quick release!)

1/4 cup almond milk

1 1/2 tablespoons unsweetened cocoa powder

Pinch of salt

1/4 cup peanut butter

1/2 teaspoon vanilla

2 scoops chocolate protein powder

2 cups quick oats


In a medium saucepan bring the butter, agave, almond milk, cocoa powder, and salt to a boil.  Boil for 1 minute, stirring frequently.  Remove from heat and whisk in the peanut butter, vanilla, and protein powder.  Stir in the oats.  Allow to rest for 5 minutes to become less sticky.

Roll into balls, or drop by tablespoons onto waxed paper.  Allow to cool completely.  Store in an airtight container.  Makes 16 protein cookies.

Per COOKIE: 143 Calories; 9 g Protein; 4 g Fat; 16 g NET Carb; 5 g Sugar; 35 mg Sodium

40 Comments Add yours

  1. mm says:

    Oh yes. Oh, oh, yes. *looks for ingredients*

  2. Melinda says:

    I wish I had waited to make no bake cookies. I made some Friday and have an entire batch in the fridge. BUT they didn’t have any protein in them! (unless you count the smidgeon of “milk protein” blah, not enough!). I’ma gonna give’em a whirl anyway this week!

  3. Missa says:


    SO EXCITED!!!!

  4. Cari Snell says:

    Hi Linda! These look like the perfect after workout treat! 🙂 I have a question, do you know anything about giving kids protein powder? Is there a brand with no or little amino acids best suited if using with kids?

    1. Linda says:

      I would think that it’s fine to give the pure whey isolate proteins to kids. Haven’t heard any negative things about it.

      The Inspire powders from are very high-quality, and the label doesn’t say anything about added amino acids.

      You can find them here:

  5. peggy says:

    I have been making these for 3 years since WLS {RNY} I add nuts, and left over cereal, cutting down the oatmeal to 1 cup. Sometimes I add cranberries, or what ever I have on hand. If its too dry, I add alittle more milk. If too wet, I add more oatmeal….I eat these everyday during my break at work…..I usually use about 1 1/2 tp 2 cups choco protein powder…..

  6. Deb L says:

    Woman, you are a DOLL!! My fave cookie plus PROTEIN!! Gonna make these babies tonight!!
    Thank YOU!!!!

  7. purrectlydevine from BE says:

    I wonder if reconstituted PB2 would work?

    1. Linda says:

      It probably would work fine. (I’ve not actually reconstituted mine so I don’t know how liquidy or thick it is.)

      If all else fails and it seems too sticky or wet, add MORE protein powder!

  8. Toni says:

    OH MY GAWD!!!!

    Thank you so much!!!!!!!!!!

    I’ve been looking for a good no bake recipe. Just in time for the SUPER BOWL BABY!!!!!!!!

    Thank you thank you thank you.!!!

  9. Krys says:

    A serving is one cookie?

    1. Linda says:

      Yes…SORRY!! I’ll go fix it!

  10. Mark says:

    Made these last night. Couldn’t be easier, and OMG are they delicious! Love the added protein. Makes them seem a little less decadent! But only a little! 😉

  11. stephchows says:

    mmm they sound like the perfect treat to me

  12. Luly says:

    Oh yummm! Will chunky peanut butter work just as well?

    1. Linda says:

      Absolutely, it will!

  13. di says:

    Hey Linda! Delish recipe…even if I messed up the directions. lol I was headed into work and decided while on shift I would make these delightful little treats. So, rushing, I pre-measured the dry ingredients into a single container. Once at work, I actually read the directions…uh-oh! So I decided to try to salvage the ingredients. I heated the soymilk, butter and p.b. then added the dry ingredients. worked out great! And they are so cute with the cocoa powder….next time almost meal! THANKS for another yummy!

  14. Matthew says:

    I love no-bake cookies. Especially these ones that are full of complex whole grain carbs. Thank you Linda!

    I have sent you an email at

  15. purrectlydevine from BE says:

    Used a reduced fat (about 100 cal per Tablespoon) peanut butter and OMG! These taste just like what I made years ago.

  16. Linda, you are rockin it with these no bake cookies! I need to make ’em. Think i’ll opt for stevia instead of splenda….do you have any experience with that??

    1. Linda says:

      I think it would be fine…if it’s the variety that measures like sugar…I’m not familiar with using the concentrated drops…but in this recipe that might not matter, either!

      I’m so much help!!

  17. Kat says:

    Glad I didn’t find this earlier…..I will be making it later this week though!

    Thanks Linda..

  18. Teresa Dunn says:


    Thank you for fixing the recipe so I could use agave. You are the best! Going to make these this weekend!


  19. Jen says:

    Hi there – just made these and OMG…….so yummy!! I have been looking for a sweet protein filled treat for so long!

    Thank you!!

  20. Jen says:

    I did the stats using 1 scoop of Isopure and 1 scoop of click, and I got about half the protein you listed. Everything else is the same, and I only got 4.4 g of protein (calories were less too), but that is almost half the protein that you had listed?

    The Isopure has 110 calories and 25g protein per scoop; and 1 scoop of Click has 60 calories and 7.5g of protein.

    Any ideas on why mine have so much less protein? I used Spark People for calculations.

    They are still yummy and I will continue to make them!

    1. Linda says:

      I don’t know, doll…I use the AccuChef program and get my stats directly from the FDA data-base.

      I’ll check out the almond milk and peanut butter that is default…but it shouldn’t be THAT much off!

      I’m not super familiar with the Spark People recipe calculator. I’ve used it once and was frustrated, but that was just ME!

  21. Jen says:

    Spark People was incredibly frustrating to use! I will check out AccuChef!


  22. Rachel says:

    God bless you for this recipe – these gems are helping me to survive Girl Scout cookie season! My daughter sold 161 boxes this year, and we’ve gotten all most all of them delivered!! I made a batch and get to grab one a day while they snack on their tagalongs – next batch I may try to add a drop of mint extract to a couple to see if I can get that “Thin Mint” feeling….

    Yuuummmm – thank you, thank you, thank you!

  23. These are some of the tastiest cookies I’ve ever tried making, thanks so much for the recipes!

  24. Linda says:

    Thanks so very much. I will try to make these cookies this week. I think this is a great idea. I was wondering if the protein powder goes in the very hot milk mixture?
    Or does it cool down a little?

    1. Linda says:

      I dump it right in. Stir with a whisk and it melts just fine…then the oatmeal is added. MAN, I love these, and haven’t made them for awhile – gonna have to change that!!

  25. Deb L says:

    I usually add the Pro Powder after the PNB step. That way the liquid is cooled below boilling by the PNB. Just how I roll! lol!

  26. rachemn says:

    These are amazing! Thank you for this recipe as this is going to help me also survive girl scout cookie season!! 🙂

  27. amyrene says:

    I make these almost weekly now. They are a perfect little treat and sometimes I have a couple for breakfast when I am on the go. Absolutely fab 🙂

  28. ab says:

    I made these with coconut milk, almond butter and special dark cocoa powder. Hooray for easy substitutions! Well done, Linda!

  29. Robyn says:

    Linda, I think I need adjustments for high altitude. These come out different every time I make them. I am at 6200 feet. What do you think?

    1. Linda says:

      That is very odd! I didn’t think the altitude affected things that didn’t have leavening, but I’ve never lived there, so not sure!!
      If they are too dry, another splash of milk would help…and when they are too sticky I add a little more pro powder. It could be the humidity, too. Sometimes mine seems stickier than other times – and I live in Seattle – totally sea level!!

  30. Wendy says:

    I made a double batch of these but they are very sticky. I used Agave. I prefer not to roll them but have them plain.

  31. Pingback: Yes, please! |

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