Description

These Banana Oatmeal High Protein Breakfast Cookies are a nutritious and delicious way to start your day. Made with wholesome ingredients like ripe bananas, oats, natural peanut butter, and protein powder, they provide a balanced boost of energy and satiety. Perfect for meal prep or a quick grab-and-go breakfast, these cookies are easy to make, customizable with optional nuts or chocolate chips, and can be made vegan with simple substitutions.

Ingredients

Scale

Dry Ingredients

1 1/2 cups old-fashioned oats
1/4 cup vanilla or unflavored protein powder
1/4 cup ground flaxseed
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup mini chocolate chips (optional)
1/4 cup chopped nuts or seeds (optional)

Wet Ingredients

2 ripe bananas (mashed)
1/2 cup natural peanut butter
1/4 cup honey or maple syrup
1 teaspoon vanilla extract

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, natural peanut butter, honey (or maple syrup), vanilla extract, and cinnamon. Mix thoroughly until the mixture is smooth and uniform.
Add Dry Ingredients: Stir in the oats, protein powder, ground flaxseed, and salt. Mix well until all ingredients are fully incorporated and a thick dough forms.
Fold in Optional Ingredients: Gently fold in mini chocolate chips and chopped nuts or seeds if using, to add texture and flavor to your cookies.
Shape Cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet. Flatten each portion slightly using the back of a spoon to create cookie shapes.
Bake: Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the edges turn lightly golden and the cookies are set but still soft in the middle.
Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for at least 5 minutes. Then transfer them to a wire rack to cool completely.
Store: Once cooled, store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Notes

To keep these cookies vegan, use plant-based protein powder and substitute honey with maple syrup.
Add dried fruit like raisins or cranberries for extra texture and natural sweetness.
These cookies freeze well, making them perfect for meal prep and quick breakfasts.