Iced Oatmeal Cookies


  • 0.75 cup rolled oats, partially blended
  • 1 cup blanched almond flour
  • 1 scoop French Vanilla IdealLean Protein
  • 0.25 cup coconut sugar
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 1 large egg
  • 3 tbsp coconut oil, melted & slightly cooled


  1. Preheat your oven to 325ºF and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.

  2. In a large mixing bowl, combine the oats, almond flour, sugar, baking soda, and baking powder. Add the egg and coconut oil, and mix until fully combined.

  3. Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms. Drop the dough onto your prepared baking sheet and gently flatten it with your fingers.

  4. Bake for 7 – 9 minutes, until the edges begin to turn golden brown.

  5. Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely.

  6. Frosting: Combine 2 tbsp. protein powder and 1 tbsp. unsweetened almond milk to make the icing. Drizzle over the cookies. Add more almond milk if you prefer it to be thinner.

Lindsey Mathews

Lindsey Mathews

Head Trainer & Nutritionist

Lindsey Mathews is the Head Trainer and Nutritionist at IdealFit. She is a NSCA-CSCS certified personal trainer, C-ISSN certified sports nutritionist, Pn. 1 certified nutrition coach, and a nationally qualified NPC bikini competitor. Before joining IdealFit, she ran the largest boot camp program in Utah County.

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