These creatine oatmeal cookies are a simple, nutrient-dense snack designed to support energy, strength, and recovery. Made with oats, almond flour, clean fats, and Studio KSL Creatine, they provide balanced carbohydrates, protein, and performance-supporting ingredients.
They’re perfect as a pre-workout snack, post-workout recovery bite, or healthier dessert when you want something satisfying but still aligned with your nutrition goals.
Makes about 10–12 cookies
Ingredients
1 ½ cups rolled oats
¾ cup almond flour
5 scoops Studio KSL Creatine
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon sea salt
½ cup pure maple syrup
½ cup melted coconut oil
1 teaspoon vanilla extract
2 large eggs
1 egg yolk
¼ cup chocolate chips
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine rolled oats, almond flour, creatine, baking soda, cinnamon, and sea salt.
In a separate bowl, whisk together eggs, extra egg yolk, maple syrup, coconut oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until fully combined. The dough should be moist and slightly sticky.
Scoop about 2 tablespoons of dough per cookie onto the baking sheet and gently flatten.
Bake for 10–12 minutes, until the edges are golden brown and the centers are set.
Allow cookies to cool completely before storing.
Tip: Cooling helps the cookies firm up and supports the stability of the creatine.
Why These Creatine Cookies Work
Creatine supports muscle strength, performance, and recovery.
Oats provide complex carbohydrates that support sustained workout energy.
Healthy fats from coconut oil help stabilize blood sugar and improve satiety.
Eggs provide additional protein and help create a soft cookie texture.
Almond flour adds nutrients and keeps the cookies naturally gluten-light.
Storage
Store cookies in an airtight container for 3–4 days at room temperature or refrigerate for up to one week.
