Healthy High-Protein Low-Sugar Oatmeal Cookies

Here’s an idea for all you moms out there trying to come up with healthy snack summer recipes for the kiddos in response to the constant refrain: “Mom, I’m hungry!” (Or for anyone else looking for rich sugar-free treats!)

These cookies are so surprisingly delicious that you will forget that they’re actually good for you. I promise. These cookies are packed with high-protein ingredients: an egg, almond butter, tofu, whole wheat flour, and oats. Seriously, we should all eat more oats, shouldn’t we? These cookies rival the high-fat, high-white sugar versions that are part of American snack time cuisine and culture. They are that good.

Keep the cookie jar packed with these healthy little gems. You may even catch yourself saying “Kids – please eat more cookies!”


2 tablespoons extra virgin olive oil
1/4 cup canola oil
1/2 cup agave nectar
1 large egg
1/4 cup almond butter
1/2 teaspoon vanilla
1 tablespoon molasses
1/4 cup silken tofu
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups quick oats
1/2 cup diced walnuts
1/2 cup diced raisins or craisins

Preheat oven to 350 degrees.

Cream together the oils, agave nectar, egg, almond butter, vanilla, molasses and tofu. Stir in remaining ingredients. Drop in generous tablespoons onto a baking sheet covered with parchment paper or a silicone baking mat. Bake near top of oven for 12 minutes. Broil for a minute or two to get a nice crispy brown top, watching closely so as not to burn.

Other oatmeal cookie goodness:
White Chocolate Oatmeal Cookies, Barbara Bakes
Steel Cut Oatmeal Scotchies Cookies, Sarah’s Cucina Bella
Banana Maple Oatmeal Cookies, Fat Free Vegan
Chocolate Chip Oatmeal Cookies, Gluten Free Goddess
Peanut Butter Oatmeal Cookies, Baking Bites

— posted by Donna


  1. Katlyn says

    Could I substitute natural peanut butter for the almond butter? How about a quick cook multi-grain hot cereal (rye, barley, rolled oats, and whole wheat) intead of quick oats?

  2. Arlene says

    I’m going to try these. They look low glycemic to me. As far as sweetening goes, I’ve been struggling through cookie recipes for a long time. My son has cancer and eats no processed sugar or its byproducts. And I can cook anything low glycemic, except for cookies. The only luck I’ve had is with sprouted barley malt syrup, a couple drops for flavored stevia, and a little brown sugar and almond milk, (no eggs). I think a cookie should be a little chewy and a little sweet, and these look like they fit the bill.

    • says

      I can’t think of a better honor for me than to have you and your son eat my cookies. Thanks so much for your comment, and our thoughts and prayers are with you.

  3. BKaerlighed says

    Looks tasty! But, I have to make some objections, nothing personal:
    -It’s definitely not sugar free– agave nectar, molasses, and raisins/craisins (most commercial cranberry products are loaded with sugar) all have sugar. “Sugar free” is a misnomer; “white sugar free” would be accurate.
    -From what I’ve read, canola oil isn’t a very healthy choice for fat.
    -Fat isn’t bad for you.

    • says

      BKaerlighed – You are right – there are some “sugars” in this recipe. I was making the point that the recipe is low in sugar when compared with traditional oatmeal cookie recipes. I hope you will still try these – and come back and let us know if you have a better sweetening method! Thanks for your comments!

  4. says

    mmm, I actually “love” healthy cookies! I still consider agave a sugar, but with all that good stuff in there, I think it is irrelevant :)

  5. says

    I’ve wanted to try tofu in baking but never actually done it. I think this is a good recipe to try it on. Your cookies look great. I have used honey to replace sugar, as well as oil for butter. Why not add tofu? Very nice post.

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