Mornings can feel like a race, whether you’re running out the door to work, squeezing in a workout, or just trying to keep up with family life. That’s exactly why these banana oatmeal high protein breakfast cookies exist: they’re soft, chewy, naturally sweet, and packed with the kind of protein and fiber that actually keep you full.
Instead of grabbing a sugar-loaded muffin or skipping breakfast altogether, imagine biting into a cookie that tastes like a treat but fuels you like a power meal. These cookies combine ripe bananas, hearty oats, and protein-packed ingredients for a grab-and-go breakfast you can feel good about.
Ingredients for High Protein Banana Oatmeal Cookies
- 2 ripe bananas, mashed
- 1 ½ cups rolled oats (use certified gluten-free if needed)
- ½ cup vanilla protein powder (whey or plant-based)
- ¼ cup natural nut butter (peanut, almond, or cashew)
- ¼ cup unsweetened applesauce (or swap with more nut butter)
- ¼ cup ground flaxseed or chia seeds (optional, for fiber & extra protein)
- ½ tsp cinnamon
- ¼ tsp vanilla extract
- Pinch of salt
- Optional add-ins:
- ¼ cup dark chocolate chips
- ¼ cup chopped nuts (walnuts, almonds, pecans)
- 2 tbsp hemp seeds or pumpkin seeds for added protein
Instructions: How to Make Banana Oatmeal High Protein Cookies
- Preheat the oven: Set to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mash the bananas: In a large bowl, mash bananas until smooth (a few chunks are fine).
- Mix wet ingredients: Stir in nut butter, applesauce, vanilla, and eggs (if not vegan).
- Combine dry ingredients: In a separate bowl, whisk together oats, protein powder, cinnamon, flaxseed, and salt.
- Bring it together: Slowly fold dry ingredients into wet mixture until thick dough forms. If too dry, add 1–2 tbsp milk (dairy or non-dairy).
- Add extras: Fold in chocolate chips, nuts, or seeds if using.
- Shape the cookies: Scoop 2 tbsp portions onto the baking sheet. Flatten gently (they won’t spread much).
- Bake: 12–15 minutes until golden on edges and slightly firm in center.
- Cool & enjoy: Let sit 5 minutes, then transfer to wire rack.
Tips & Tricks for the Best High Protein Breakfast Cookies
- Don’t overbake: They firm up as they cool. Overbaking = dry texture.
- Flavor boost: Add nutmeg, ginger, or cocoa powder for variety.
- Meal prep win: Double the batch, freeze extras, and reheat for 20 seconds in the microwave.
- Protein matters: Different protein powders absorb differently. Start with ½ cup and adjust moisture if needed.
Substitutions & Variations
- Gluten-free: Use certified GF oats.
- Vegan: Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and use dairy-free protein powder.
- Keto/Low-carb: Swap oats for almond flour + coconut flour (about 1 cup total). Use fewer bananas and add sugar-free sweetener if desired.
- Extra protein: Stir in hemp seeds, collagen powder, or use Greek yogurt instead of applesauce.
FAQ: Banana Oatmeal High Protein Breakfast Cookies
Can I make these cookies without protein powder?
Yes! Simply replace the protein powder with ½ cup extra oats. The cookies will be slightly lower in protein but still wholesome.
Can I freeze high protein breakfast cookies?
Absolutely. Store in a freezer bag for up to 3 months. Reheat in the microwave for 20–30 seconds for a warm, fresh taste.
Are these cookies kid-friendly?
Yes. Skip protein powder for toddlers, but older kids can enjoy them as a healthy snack.
How much protein is in each cookie?
On average, about 6–8g of protein per cookie (depends on protein powder and mix-ins).
Nutrition Information (per cookie, with protein powder & nut butter)
- Calories: ~130
- Protein: 7g
- Carbs: 15g
- Fiber: 3g
- Fat: 5g
Why You’ll Love These High Protein Cookies
These banana oatmeal high protein breakfast cookies aren’t just another “healthy recipe”, they’re a real solution for busy mornings. They taste indulgent, yet fuel you with protein, fiber, and healthy fats that last. Whether you’re packing them in a gym bag, handing them to kids on the way to school, or enjoying them with coffee, they check every box: quick, delicious, and energizing.
Try a batch this week and don’t be surprised if they become your new favorite way to start the day.
Banana Oatmeal High Protein Breakfast Cookies
Ingredients
- 2 ripe bananas mashed
- ½ cups rolled oats (use certified gluten-free if needed)
- ½ cup vanilla protein powder (whey or plant-based)
- ¼ cup natural nut butter (peanut, almond, or cashew)
- ¼ cup unsweetened applesauce (or swap with more nut butter)
- ¼ cup ground flaxseed or chia seeds (optional, for fiber & extra protein)
- ½ tsp cinnamon
- ¼ tsp vanilla extract
- Pinch of salt
Optional add-ins : ¼ cup dark chocolate chips + ¼ cup chopped nuts (walnuts, almonds, pecans) + 2 tbsp hemp seeds or pumpkin seeds for added protein
Instructions
- Preheat the oven: Set to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mash the bananas: In a large bowl, mash bananas until smooth (a few chunks are fine).
- Mix wet ingredients: Stir in nut butter, applesauce, vanilla, and eggs (if not vegan).
- Combine dry ingredients: In a separate bowl, whisk together oats, protein powder, cinnamon, flaxseed, and salt.
- Bring it together: Slowly fold dry ingredients into wet mixture until thick dough forms. If too dry, add 1–2 tbsp milk (dairy or non-dairy).
- Add extras: Fold in chocolate chips, nuts, or seeds if using.
- Shape the cookies: Scoop 2 tbsp portions onto the baking sheet. Flatten gently (they won’t spread much).
- Bake: 12–15 minutes until golden on edges and slightly firm in center.
- Cool & enjoy: Let sit 5 minutes, then transfer to wire rack.
Notes
- Texture Tip: These cookies are naturally soft and chewy. Don’t overbake — they’ll firm up as they cool.
- Sweetness Level: Ripe bananas provide natural sweetness, but you can add 1 tbsp honey or maple syrup if you prefer sweeter cookies.
- Storage: Keep in an airtight container at room temp for 3–4 days, in the fridge for 1 week, or freeze for up to 3 months.
- Meal Prep Friendly: Bake a double batch on Sunday and freeze half — you’ll have grab-and-go high protein breakfasts ready all week.