Description
These Protein Packed Oatmeal Breakfast Cookies are chewy, filling, and naturally sweetened with banana and maple syrup. Perfect for busy mornings, meal prep, or post-workout fuel. A healthy breakfast cookie recipe made with oats, nut butter, and protein powder. Great for high-protein, gluten-free, and dairy-free diets.
Ingredients
1 cup rolled oats
1 medium ripe banana, mashed
1/2 cup natural peanut butter or almond butter
1/4 cup maple syrup or honey
1 scoop vanilla protein powder
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup chocolate chips, dried fruit, or chopped nuts (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the banana until smooth.
3. Stir in the nut butter, maple syrup or honey, and egg until well combined.
4. Add in the oats, protein powder, baking soda, cinnamon, and salt. Stir until everything is fully incorporated.
5. Fold in chocolate chips, dried fruit, or chopped nuts if using.
6. Scoop heaping tablespoons of dough onto the prepared baking sheet and flatten each one slightly.
7. Bake for 10–12 minutes, or until the edges are golden and the centers are set.
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
9. Store in an airtight container for up to 3 days or refrigerate for up to a week.
Notes
Cookies will not spread much during baking, so flattening is important.
Make them vegan by using a flax egg and plant-based protein powder.
These freeze well—store extras in a freezer bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 6 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg