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
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.Â
- Move oven racks to the second from top and second from bottom slots.
- In a medium bowl, mash the bananas.Â
- 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.Â
Needs sweetener.
Would this be good with chocolate protein powder?
Definitely in top rotation for ripe bananas.
Is the protein powder necessary for texture or just there to boost the protein?
Could I make this without the protein powder?
Love this healthy snack alternatice
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!
Recipe is delicious and super easy. I added shredded coconut and chia seeds.Â
Is there a good substitute for banana because sadly I am allergic to them. Thanks!
And how much would I use?
Maureen try it with applesauce.
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!!!
For more protein I added Kodiak protein oatmeal!
can you freeze these?
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!
Is there anything you sub for the bananas? I hate banana but love the idea. A plantain maybe?
apple sauce!
Applesauce or sweet potatoes I think would work.
Has anyone tried substituting Pb2 powder for the peanut butter?
I did – used 2 scoops and came out great! Cut the calories a bunch too
After seeing the high stars and reading the glowing reviews, I expected some delicious cookies. For me, they did not taste good.Â
These were so good and simple. I also added some frozen blueberries
These are the most amazing and portable breakfast.
I use crunchy peanut butter, half old fashion half quick oats and dark chocolate chips. Â 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 ? Â How much could they handle? Â 1/2 cup Kirkland egg whites? Â More?
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.Â
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.
Maybe sweet potato? But I haven’t tested with anything but banana.
I used 1 1/4 cups apples sauce and it tasted great Â
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.Â
I made something similar with coconut oil as it sets hard when cool.
You could replace the banana with soaked chai seeds.
I like to use canned pumpkin puree instead of banana. Definitely not as sweet tho!
Jasmine-how much canned pumpkin did you use?
This mixture doesn’t make 8 1/4 cookies. It makes 6.
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.
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 😄
That’s exactly what I wanted to make them for. Do you need to keep them refrigerated though?
I followed the recipe and did 1/4 size cookies and ended up with 9 cookies.
Does the type of protein powder used (whey, soy, etc) effect the taste?
Could I make these without the protein powder?
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!Â
I used 1/4 cup powder and they turned out fine
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.
Hi. Do you think I could sub peanut butter protein powder for the vanilla protein powder?
The recipe is vanilla protein powder.Â
I can’t see why not!
Just made these and they are super delicious. Super quick and great when I’m craving something sweet.Â
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! 😄