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
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!
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.
More Banana Breakfast Recipes You’ll Love:
- Cream-Cheese Filled Almond Flour Banana Muffins
- Banana Nut Bread
- Baked Oatmeal with Blueberries and Bananas
- Banana Pancake Cereal
- Banana Bread Muffin in a Mug
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.
- Add the oats, protein powder, egg, cinnamon, salt, vanilla, and peanut butter and chocolate chips and mix with a fork until combined.
- 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.