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Peanut Butter Oatmeal Protein Cookies

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These healthy, Peanut Butter Oatmeal Protein Cookies are made with bananas, oats and chocolate chips PLUS protein powder, peanut butter and egg added for protein.

Peanut Butter Oatmeal Protein Cookies
Peanut Butter Oatmeal Protein Cookies

These Protein Cookies are great for breakfast on the run or perfect if you want a healthy mid afternoon snack! There’s no added sugar, no flour, just oats, bananas, protein powder, peanut butter, egg and sugar free chocolate chips. They are a larger beefed up form my original Healthy Cookies, with more than two times the protein, so they will keep you feeling fuller longer. Thanks to the oats, peanut butter, protein powder and egg, they have 12 grams of protein per serving. They are super filling and over 8 grams of fiber. And a great way to use up those ripe bananas!

Banana Oatmeal Protein Cookies

SO just to be completely transparent, these are healthy cookies. There’s no flour, butter, baking powder so you’re not going to get the texture of a typical dessert cookie. Instead, they are chewy, and delicious and did I mention healthy? Best eaten warm in my opinion.

Banana Oat Protein Cookie Ingredients:

  • Bananas: You’ll want to use very ripe bananas – the riper the bananas, the sweeter the cookies.
  • Oats: Use old-fashioned oats, or quick oats.
  • Nut Butter: I used peanut butter, but you can also use almond butter or seed butter if you have nut allergies.
  • Vanilla Protein Powder: 1 scoop of your favorite vanilla protein powder
  • Egg: One large egg has six grams of protein.
  • Salt: a pinch of kosher salt
  • Flavor: Cinnamon and vanilla make these breakfast cookies smell and taste amazing.
  • Chocolate Chips: I use Lily’s sugar-free chocolate chips, but feel free to use regular semi-sweet chips.

How to Store, Freeze, and Reheat

These healthy protein cookies hold up well and will last up to four days in the fridge. They can be eaten at room temp or warmed in the microwave for 10 seconds.

You can also freeze these cookies for up to three months and thaw for a few hours in the refrigerator or microwave straight from the freezer.

Protein Cookie Variations:

  • Swap peanut butter for almond or cashew butter or sunflower butter for a nut-free cookie.
  • Switch out the chocolate chips for raisins or dried cranberries.
  • Add chopped pecans or walnuts for extra protein.

Peanut Butter Banana Oat Breakfast CookiesPeanut Butter Oatmeal Protein CookiesPeanut Butter Banana Oat Breakfast Cookies

More Banana Breakfast Recipes You’ll Love:

Peanut Butter Banana Oat Protein Cookies

4.62 from 31 votes
Peanut Butter Banana Oat Protein Cookies
Course: Breakfast, Snack
Cuisine: American
Peanut Butter Oatmeal Protein Cookies
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 4 servings
Serving Size: 2 cookies


  • 2 medium very ripe bananas
  • 1 cup old fashioned oats, or quick oats (check labels for gluten-free)
  • 1 scoop vanilla protein powder, I like Orgain
  • 1 large egg, lightly beaten
  • ¼ teaspoon cinnamon
  • Pinch kosher salt
  • ½ teaspoon vanilla extract
  • ¼ cup peanut butter, or nut butter, or seed butter
  • ¼ cup sugar free chocolate chips, such as Lily's


  • Preheat oven to 350 degrees F. Line 2 sheet pans with parchment or silicon baking mats. 
  • Move oven racks to the second from top and second from bottom slots.
  • In a medium bowl, mash the bananas. 
    how to make protein cookies
  • Add the oats, protein powder, egg, cinnamon, salt, vanilla, and peanut butter and chocolate chips and mix with a fork until combined.
    banana oat cookie batter
  • Scoop ¼ cup of mixture and place on a baking sheet, flatten the top slightly with the back of the measuring cup.  Repeat with remaining mixture, adding 4 cookies to each sheet.
  • Bake for 16 to 20 minutes, rotating pans ½ through bake time to allow for even browning.
  • Allow to cool 5 minutes on the pan then transfer to a wire rack to cool completely. 

Last Step:

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Store in an airtight container in the refrigerator for up to 4 days.  Can be eaten warm, cold, at room temperature or warmed in the microwave for 10 seconds.


Serving: 2 cookies, Calories: 304 kcal, Carbohydrates: 39 g, Protein: 12 g, Fat: 14.5 g, Saturated Fat: 4 g, Cholesterol: 47 mg, Sodium: 140 mg, Fiber: 8.5 g, Sugar: 9 g


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82 comments on “Peanut Butter Oatmeal Protein Cookies”

  1. I made these last night and used Chocolate Protein powder. I made 6 large cookies and baked them at 350 for 20 minutes and they turned out awesome!!!

  2. Good recipe that helped me use up my spotty bananas! I had 3 bananas rather than 2, and I also upped the nut butter to 1/3 cup (used the wrong measuring cup, whoops!), and wound up increasing the quick oats to 1 3/4 cup and doubling the protein powder (I used 2 scoops of Orgain cookies ‘n cream flavor, which worked out to be about 51 grams total of protein powder) to accommodate the excess liquid. I also used maple almond butter (no real reason why, that was just what I had handy). All that to say that this is a nicely elastic recipe that seems to tolerate some fiddling to help you use what you have instead of being super strict. I love that they’re not too sweet, and the texture is terrific. Had to pull them out of the oven right at 16 min because the bottoms were a bit brown, so keep an eye out for overbrowning. My kids like them as well, and it’s nice to be the mom who can give her kids cookies for breakfast every once in a while!

  3. After seeing the high stars and reading the glowing reviews, I expected some delicious cookies. For me, they did not taste good. 

  4. These are the most amazing and portable breakfast.
    I use crunchy peanut butter, half old fashion half quick oats and dark chocolate chips.  Even done half vanilla and half chocolate Vega protein powder and they have great texture.

    One question, could you up the protein content by using all egg whites ?  How much could they handle?  1/2 cup Kirkland egg whites?  More?

  5. Love these cookies. They are my breakfast most morning and one or two satisfies my sweet craving (I make 20-24 small cookies so I feel like I’m getting more). I have made one change to save calories. I use peanut butter powder and it makes a drier cookie but doesn’t affect the taste. Also sometimes I replace chocolate chips with blueberries. 

  6. I apologize for repeating a comment asked by several others, but no one has answered yet so I thought I’d put it out there again.

    Does anyone (recipe author…someone who’s tried the recipe) have an idea for a substitution for the banana? I just recently was diagnosed with cilliac disease and am searching for all sorts of gluten-free recipes. This gluten-free recipe seems like it would also be a fairly healthy treat, but I detest bananas.

    1. Be careful with the oats – they carry a type of gluten that 20% of coeliac sufferers will react to. I use oat bran less risky but you need to trial it first. 
      I made something similar with coconut oil as it sets hard when cool.