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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:

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Peanut Butter Banana Oat Protein Cookies

4.76 from 62 votes
7
Cals:304
Protein:12
Carbs:39
Fat:14.5
Peanut Butter Banana Oat Protein Cookies
Course: Breakfast, Snack
Cuisine: American
Peanut Butter Oatmeal Protein Cookies
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 4 servings
Serving Size: 2 cookies

Ingredients

  • 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

Instructions

  • 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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Notes

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.

Nutrition

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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138 comments on “Peanut Butter Oatmeal Protein Cookies”

  1. These are so good! Quick to make and I can have just one for a quick breakfast with coffee. Very healthy & low cal. My favorite breakfasts are grab and go so this is great!

  2. Great post-workout protein bites. Quick to make and win me “mom points” from my teenage boys. Big thumbs up 👍

  3. Delicious and so easy! Didn’t have protein powder. Used 2 bananas, 2 eggs and 2 cups of oats with the recipe. Will make again!

  4. I have made these breakfast cookies so many times and I never get tired of them. I freeze two to a bag, one serving, and pull them out in the morning as I get ready for work. They are delicious!

    1. 1 scoop of the brand she uses is 23grams in weight. The container says 2 scoops=46g which has 21 grams of protein.

  5. Great texture, & just sweet enough! It should be noted I used regular semi-sweet chocolate instead of the sugar-free kind. Terrific recipe I will make again!

  6. Avatar photo
    Melissa Klonowski

    Amazing!! This recipe can be modified with other additions like walnuts, crunchy peanut butter, dried cranberries…. OMG the choices are endless!!! My kids devoured them…. I had to hide some for myself!

  7. I changed this up a bit. Since I usually freeze my overripe bananas for later use, I measured out the equivalent gram weight of 2 medium bananas. When I mixed together the egg, oatmeal and protein powder, I had a very wet cookie batter. No problem, I just added an additional cup of oatmeal, and that solved my problem. I used Quest PB protein powder, and left out the nut butter. I did everything else per the recipe. Using a small scoop, I got 32 small cookies out of the batch. I baked them for 12 minutes, and they came out perfect, with a beautiful golden bottom! I will make them this way again! Thanks for sharing.

  8. Made these a month ago to take on vacation, the family loved them (I only got one.) Just decided at 8:30 pm on Sunday to put a second batch in the oven for the first day of school tomorrow (I’m a teacher). Looking forward to having one for breakfast with my coffee! They come together in 10 minutes and are delicious. I used Orgain Vanilla protein powder and liked it, after trying other brands in different recipes. The only change I made was to use mini chocolate chips, I feel they incorporate better. And they’re regular ones, since the sugar free ones at my store had *more* calories. Odd but true.

  9. Great tasting breakfast cookies! My only feedback is that it made 7 cookies total so 3.5 servings. I made sure I followed the recipe precisely and leveled all of my measurements.

  10. Really good. I’m not a big stevia fan so I subbed dried cranberries for the chocolate chips. Used almond butter instead of PB and these were delicious. One cookie is the perfect breakfast serving for me!

  11. As a high school teacher, I have been searching for some “on-the-go” breakfast recipes. So I made these for the first time today. The recipe is easy and comes together really quickly. And they taste is delicious!
    As Gina mentions, these aren’t precisely classic cookie texture. Think more like a chewy Nutri-Grain bar, except much healthier.
    This recipe seems also to lend itself to a lot of variations, adding nuts or raisins or cranberries, changing the type of nut butter you use, etc. So it won’t feel like having the same thing for breakfast.
    I love the taste, and how quickly they came together and they will definitely be a part of my breakfast rotation when the school year starts back up!
    Thanks, Gina!

  12. This. This is the one. I’ve made this recipe continuously for 6 months now and I tweak it a little every time. Now I make at least a double batch with 4 or more bananas. I double the protein powder and use crunchy peanut butter instead of creamy- crunch in this cookie is necessary! I don’t use sugar-free chocolate chips because then why even use them at all? N I always add fresh blueberries and double the vanilla and the cinnamon cuz why not? Sometimes I add ground flaxseed (tablespoon or so in a double batch). I agree with the other reviewer who said this recipe is very forgiving (flexible). My next endeavor is to try the peanut butter powder. I think I’ll add some instead of substituting though cuz I need the crunch of the peanuts in the crunchy peanut butter. Plus it adds more protein! I freeze half the batch n put the rest in the fridge n I make big fat cookies cuz I’m not eating 2.

  13. Avatar photo
    Nili Rosenthal

    These were the most delicious, filling recipe for peanut butter cookies. My niece and partner couldn’t stop eating them. Not in excess, but for a yummy snack.

  14. Delicious! Made them with chocolate protein powder which I had! Love reading the different ways to make them! I m not a breakfast fan so this is a huge win! Love this group!

  15. I love these! I needed a recipe to use up ripe bananas, and have been wanting to add more protein to my meals. This recipe is perfect – sweet enough to be a treat while still healthy. The last few times I have made these I dump the whole mixture into a 8×8 pan to make bars. Just bake for another 5 or so minutes. I cut them into 9 bars, which is close to the suggested recipe quantity to give the calorie breakdown. I do find it difficult to eat only one bar, though! 🙂

  16. These are delicious, I have made them several times, sometimes with chocolate chips, sometimes blueberries or dried cranberries… next time I may sub applesauce for the banana’s and add chopped fresh apples.

  17. These cookies turned out great for me. Next time I will use 2 full bananas only had one and I/2 very ripe ones and still tasted good.

  18. SO SO good!

    Felt like these were plenty sweet – but it’s not your average cookie base either. Made them a few times and we’ve thoroughly enjoyed them!

    1. I’ve used this recipe as a guide at least 9 times now. It’s flexible. 1st time only thing I did differently was use 2 scoops of protein powder instead of 2 and used crunchy peanut butter instead of creamy. Here we are 9-11 times later and I have learned: I will Never use creamy peanut butter-crunchy is the way to go. Doubling the protein powder is fine. Nobody wants a small cookie (see pics- my servings are 1 cookie and whole recipe makes 6). I use MINI semi-sweet chocolate chips n usually add fresh blueberries. I have tried dicing up strawberries but they’re too wet n you’re cookies go bad faster. I did try dehydrating strawberries n adding 1/4 cup that way- works great if you don’t have blueberries. I even added a little shredded coconut but found it works better just added to the tops of a few of the cookies before you put them in the oven. I also double the cinnamon and vanilla the recipe calls for (cuz why not?)

      1. Your review is very helpful! Made them for the first time today and wished I read your review first 🙂

  19. Avatar photo
    Rosemary Burch

    Absolutely love these breakfast cookies! So quick and easy to make. They are a regular in my household!

  20. I love these cookies for breakfast but I make 20 small cookies so I can eat one or two as a snack. I also use powdered peanut butter to cut down in the calories

  21. I love these breakfast cookies and make them most weeks. It takes only a few minutes to make them now that I’ve done it so many times. I have them with a great cup of coffee. I feel like I’m treating myself for getting out of bed so early for work, but I’m also having a wholesome breakfast.

  22. Very Good!
    I adapted it a little by adding in 3/4 cup canned pumpkin, doubled the protein powder, used peanut butter powder (2 scoops) and substituted 1/2 cup blueberries for the chocolate chips – yummy! Made 10 cookies, and my nutrition per cookie came out 8.6g protein, and 98 calories. Loved them!

    1. Thanks for this! I add both blueberries AND chocolate chips. I also stock up on strawberries when they’re on sale and dehydrate them so I can substitute them for blueberries when they’re not on sale! I bet it’s great with canned pumpkin too- will try that!

  23. 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!!!

  24. 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!

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

  26. 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?

    1. I substituted 1/4 cup Eggbeaters for the 1 large egg. I do this often to save the fat in cookies and cakes with excellent results.

  27. 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. 

  28. 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.

  29. Avatar photo
    I wanted Cookies

    Maybe I did something wrong. But using these proportions mine was a runny mess. Came out without much flavor and kinda like a pancake with oatmeal on it. Not a fan.

  30. I admit – I was skeptical. But these came out delicious. You can’t taste the protein powder at all (I used vanilla soy). They’re just yummy banana-y. They’re great for hiking/camping because they taste really good if they’ve been in your pack for a bit and are warm 😄

  31. Avatar photo
    Rebecca Fancher

    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! 

  32. 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.

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

  34. 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! 😄

  35. 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.

  36. Avatar photo
    Shelley Geisler

    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.

  37. 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.

  38. Avatar photo
    Tina Ledbetter

    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!

  39. 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. 

  40. 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.

  41. 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?

  42. 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.

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

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

  45. 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.

      1. Also curious about this! The original version was very good, but I’m also not a banana fan.

  46. 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?

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

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

  48. Avatar photo
    Linda Arthur Tejera

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

    1. 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.

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

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

  51. 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.