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Stack of Banana Oatmeal High Protein Breakfast Cookies with chocolate chips

Banana Oatmeal High Protein Breakfast Cookies

Naturally sweetened breakfast cookies packed with protein, fiber, and healthy fats. Perfect for busy mornings, meal prep friendly, and ready in just 15 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Ripe Bananas with brown spots, mashed
  • 1 1/2 cups Rolled Oats old-fashioned
  • 1/2 cup Vanilla Protein Powder or preferred flavor
  • 1/4 cup Nut Butter peanut, almond, or cashew
  • 1/4 cup Unsweetened Applesauce or another 1/4 cup nut butter
  • 1/4 cup Ground Flaxseed or Chia Seeds optional, for added fiber
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Vanilla Extract optional
  • 1/4 cup Dark Chocolate Chips optional
  • 1/4 cup Raisins or Dried Cranberries optional
  • 1 pinch Salt

Equipment

  • baking sheet
  • Parchment paper or silicone baking mat
  • Large mixing bowls
  • Fork or potato masher
  • Cookie scoop or spoon

Method
 

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper or spray lightly with nonstick cooking spray.
  2. Mash the bananas in a large bowl until mostly smooth, leaving a few chunks for texture and sweetness pockets.
  3. In a separate bowl, mix together the protein powder, oats, cinnamon, ground flax or chia seeds, and salt.
  4. Add the dry mixture to the mashed bananas, then stir in the nut butter, applesauce, vanilla extract, and any optional add-ins like chocolate chips or raisins. Stir just until combined.
  5. Scoop the dough onto the baking sheet using a spoon or cookie scoop, spacing them about 2 inches apart. Gently flatten each cookie slightly as they won't spread much during baking.
  6. Bake for 12-15 minutes, or until the cookies are golden brown and firm to the touch. They should be golden but still slightly soft in the center.
  7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Use very ripe bananas with brown spots for best sweetness and moisture. For gluten-free version, use certified gluten-free oats. Store in airtight container at room temperature for 3-4 days, refrigerate for up to 1 week, or freeze for up to 3 months. Flatten cookies slightly before baking for even cooking.
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