Description

These Banana Oatmeal High Protein Breakfast Cookies are a nutritious and delicious way to start your day or enjoy a healthy snack. Made with ripe bananas, rolled oats, natural peanut butter, and vanilla protein powder, they offer a perfect balance of protein, fiber, and natural sweetness. Easy to prepare and bake, these cookies are ideal for meal prepping and satisfying your breakfast cravings with wholesome ingredients.

Ingredients

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Main Ingredients

2 ripe bananas (mashed)
1 1/2 cups rolled oats
1/4 cup natural peanut butter
1/4 cup vanilla protein powder
2 tablespoons honey or maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup mini chocolate chips or chopped nuts (optional)
1/4 cup milk (dairy or non-dairy, as needed for consistency)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Add the natural peanut butter and honey or maple syrup, stirring well to combine into a creamy mixture.
Add Dry Ingredients: Stir in the rolled oats, vanilla protein powder, cinnamon, and salt until the mixture is fully combined into a thick dough.
Adjust Consistency: If the dough feels too dry or crumbly, gradually add a splash of milk to reach a thick, cookie dough-like consistency that holds together.
Incorporate Optional Mix-ins: Fold in the mini chocolate chips or chopped nuts if you choose to use them, distributing evenly throughout the dough.
Shape Cookies: Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them evenly. Flatten each slightly with the back of a spoon for even baking.
Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the cookies are set.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely for the best texture.

Notes

Use plant-based protein powder and non-dairy milk to make these cookies vegan.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to keep them fresh.
These cookies make a great meal prep option for quick, healthy breakfasts or snacks on the go.