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.