Description
Delicious and nutritious Banana Oatmeal High Protein Breakfast Cookies made with ripe bananas, rolled oats, natural peanut butter, and vanilla protein powder. These gluten-free, vegetarian cookies are perfect for a quick breakfast or a post-workout snack that provides a healthy boost of energy and protein.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup natural peanut butter
- 1/4 cup honey or maple syrup
- 1/2 cup vanilla protein powder
- 1/4 cup ground flaxseed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 1/4 cup mini chocolate chips or chopped nuts
- 1/4 cup unsweetened shredded coconut
- 1/4 cup milk of choice (if needed for moisture)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mash Bananas: In a large bowl, mash the ripe bananas thoroughly until smooth, creating a moist base for the cookie dough.
- Combine Wet Ingredients: Stir in the natural peanut butter and honey or maple syrup into the mashed bananas until the mixture is well blended.
- Add Dry Ingredients: Add the rolled oats, vanilla protein powder, ground flaxseed, cinnamon, and salt to the wet mixture. Mix everything until it forms a thick, cohesive dough.
- Adjust Moisture: If the dough feels too dry to form cookies, gradually stir in up to 1/4 cup milk of your choice until the desired consistency is achieved.
- Incorporate Optional Mix-ins: Fold in the mini chocolate chips, chopped nuts, or shredded coconut if using, to add extra flavor and texture.
- Form Cookies: Using a tablespoon, scoop out portions of the dough and shape them into small cookie rounds. Place them evenly spaced on the prepared baking sheet and flatten each slightly with your fingers.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn lightly golden and the cookies are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- These cookies make an excellent grab-and-go breakfast option or a nutritious post-workout snack.
- You can substitute natural peanut butter with almond butter or sunflower seed butter if preferred.
- Adjust the sweetness by choosing honey or maple syrup according to your taste or dietary preference.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
