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 Oatmeal Protein Cookies
Print WW Personal Points
4.87 from 22 votes
Did you make this recipe?

Peanut Butter Banana Oat Protein Cookies

304 Cals 12 Protein 39 Carbs 14.5 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Breakfast, Snack
CUISINE: American
Peanut Butter Banana Oat Protein 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. 



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: 2cookies, Calories: 304kcal, Carbohydrates: 39g, Protein: 12g, Fat: 14.5g, Saturated Fat: 4g, Cholesterol: 47mg, Sodium: 140mg, Fiber: 8.5g, Sugar: 9g
Keywords: banana oat cookies, breakfast cookies, healhty cookies, protein cookies

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  1. I followed the recipe and did 1/4 size cookies and ended up with 9 cookies.

  2. Does the type of protein powder used (whey, soy, etc) effect the taste?

  3. Could I make these without the protein powder?

  4. How would you prepare this with PB2? Use 1/4 cup of powder or prepare it with water first? Or a different amount of powder? Thank you! 

  5. What a fun yummy recipe. Thanks Gina

    I made mine with Pb Fit 1/4 a cup and 3 tbs water (baked 18 minutes)
    I used WW Chocolate protein booster (one scoop)
    Quaker Oats Quick Gluten free oats

    It is a great cookie. Has any using chocolate protein powder added powdered expresso or coffee?
    Please let me know the amount. It should take the cookie to the next level.
    I am really amazed how filling two cookies.

  6. Hi. Do you think I could sub peanut butter protein powder for the vanilla protein powder?

  7. Just made these and they are super delicious. Super quick and great when I’m craving something sweet. 

  8. This is a great recipe. Good protein and filling too. I’ve made it with the original ingredients and then for a lower fat lower carb version I substituted 1 cup of pumpkin purée for the mashed bananas, egg white for the egg, and IsoPure Zero carb protein for the protein powder. Still great but different macro count. Although it does result in orange colored cookies! 😄

  9. I am a Weight Watcher person and I love your recipes and that you had the points included in your recipes. I just noticed that this one does not??? Are you not going to included the WW points in any of your recipes?
    If so this is a shame.
    Please Let me know.

  10. I just made two batches of these Peanut butter Oatmeal cookies.  I made one batch with Almond butter and the second batch with peanut butter.  No need for sugar or honey. The bananas sweeten the cookie. Both batches are very tasty.  Each batch made
    15 cookies.  This is a very simple recipe, delicious, and a great way to use up those over ripe bananas.

  11. Wow, a simple recipe. It’s perfect for snacks.

  12. Great recipe. Thoroughly enjoyed the cookies. I followed the recipe omitting protein powder. Another thing I did, I let the cookie dough rest covered for about 30 minutes in the refrigerator. This up the dough and allowed the oatmeal to absorb moisture from the wet ingredients. Delicious.

  13. We loved the Cookies!! I used Chunky peanut butter and I did not have protein powder, so I used a scoop of ground flaxseed. They are delish!

  14. Delicious! My daughter loves these cookies! She has recently found out she is both lactose and gluten intolerant and these cookies were easy for us to use those substitutions. 

  15. Made these and they were delicious!  Next I will try raisins instead of chocolate chips for a variety.   Just what I was looking for.  Thank you.

  16. Yum! Another win for me! Easy to make and super delicious! 

  17. These Breakfast Cookies are my favorite so far!!!!
    I have been following the meal plan for 2 months now, and so happy that I started!
    My only question is, Is this supposed to make 8 cookies?

  18. Can you use frozen bananas?

  19. I’ve made these twice already and they passed the picky kid test! We’re all loving them and I feel good about giving a healthy cookie to my girls.

  20. What are the point value per cookie?

  21. So good! Didn’t use protein powder.

  22. Can I omit the protein powder without altering the result!? I ‘d prefer to add nuts rather than use a protein powder. 

  23. Really good! I used a peanut butter brownie protien powder and it complemented the flavors perfectly.

  24. Just made these this morning–they came together in a minute and were delicious and filling. Kids loved them too, which isn’t always the case with protein breakfast things.

  25. Do you think I could applesauce instead of banana? I do not care for the taste of banana.

  26. I made them and they are AHMAZING!!

    Just curious of a few things –
    1.) How many servings does this make??
    2.)And could you possibly replace the egg with anything at all if you wanted to dry a differentnt way?

    • If I’m reading this correctly, it makes 4 servings and one serving is two cookies, so eight for the whole recipe.

  27. Excellent! Used chocolate protein powder as that is what I had on hand with recipient as is otherwise. Will make again! 

  28. Could you use PB2?

  29. Do you think  I could use PB2 instead of regular peanut butter to reduce calories?

  30. What would be a good substitute for the vanilla protein powder and how much of it?

  31. What is the amount in a scoop? Thanks.
    Can’t wait to try!

  32. Do you think it would work with switching up the peanut butter and using mixed organic PBFit instead?

  33. These sound wonderful, I think I will try to use PB2 powder instead.

    • I did this with PB2 and it worked great. I added a little too much liquid (or maybe my bananas were too large?), so I just added more oats until is was a good consistency.

  34. Do you think this could be made into bars? 9×9 pan?

  35. Trying the personal points builder but it doesn’t work. Is it compatible with the app? Or maybe does it work in Canada?

  36. Would PB2 be an acceptable substitute or does the recipe need the fats and oils from the peanut butter? 

  37. I usually get the chocolate Orgain protein powder. Do you think that would work with these?

  38. I make something similar to this I call Good Cookie. I do not use protein powder. I do add well rinsed and cooked Quinoa instead of all of the oatmeal.