Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. This ensures easy cleanup and prevents the cookies from sticking.
In a large mixing bowl, mix the eggs, peanut butter, Greek yogurt, and vanilla extract together until they are completely combined and creamy. It’s easier to stir when these ingredients are at room temperature. You can use an electric hand mixer for a smooth result.
Add in the quick oats, protein powder, granulated sweetener, baking powder, baking soda, sea salt, and ground cinnamon. Mix until everything is well combined and a dough forms; it should be slightly thick but manageable.
Carefully fold in the chocolate chips, making sure they are evenly distributed throughout the dough. This step adds delightful bursts of chocolate to every bite.
Drop mounds of dough onto the prepared baking sheet, leaving some space between each mound for the cookies to spread. Remember, the cookie dough will hold its shape while baking, so form cookie shapes as desired.
Bake in the preheated oven for 9 to 11 minutes. Keep an eye on them, and look for slightly golden edges. They will continue to cook after removing them from the oven.
Once done, allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This cooling time ensures they firm up and are easier to handle.
Enjoy your freshly baked Oatmeal Peanut Butter Protein Cookies as a healthy snack or dessert!
