Banana Oatmeal High Protein Breakfast Cookies
Nutritious and delicious breakfast cookies packed with protein, perfect for busy mornings or post-workout snacks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 1/2 cups rolled oats
- 1/2 cup vanilla protein powder
- 1/4 cup nut butter (peanut, almond, or cashew)
- 1/4 cup unsweetened applesauce
- 1/4 cup ground flaxseed or chia seeds (optional)
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract (optional)
- 1/4 cup dark chocolate chips (optional)
- 1/4 cup raisins or dried cranberries (optional)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the ripe bananas until smooth, leaving some chunks for texture.
- Combine the dry ingredients: protein powder, rolled oats, cinnamon, ground flaxseed or chia seeds, and a pinch of salt in a separate bowl.
- Add the dry mix to the mashed bananas and stir until well combined. Incorporate the nut butter and applesauce, including the vanilla extract if you’re using it.
- Drop dollops of the dough onto the prepared baking sheet, leaving about 2 inches of space between each dollop.
- Bake for 12-15 minutes, until the cookies are golden brown and firm to the touch.
- Allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate for 10-14 days or freeze for up to three months.