Banana Oatmeal High Protein Breakfast Cookies
Delightful banana oatmeal cookies packed with protein and fiber, perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas, mashed The riper, the better for sweetness.
- 1/4 cup nut butter (peanut, almond, or cashew) Choose your favorite nut butter.
- 1/4 cup unsweetened applesauce Keeps cookies moist; or replace with another 1/4 cup nut butter.
- 1/4 cup dark chocolate chips Optional, for chocolate lovers.
- 1/4 cup raisins or dried cranberries Optional, adds chewy sweetness.
- 1/4 tsp vanilla extract Optional, elevates the flavor.
Dry Ingredients
- 1 1/2 cups rolled oats Whole grains keep you feeling full longer.
- 1/2 cup vanilla protein powder Or your preferred flavor.
- 1/4 cup ground flaxseed or chia seeds Optional, adds extra fiber and omega-3s.
- 1/2 tsp cinnamon A pinch of spice for warmth.
- pinch salt Balances flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the ripe bananas until smooth, leaving a few chunks for texture.
- In a separate bowl, mix the protein powder, rolled oats, cinnamon, flaxseed or chia seeds, and a pinch of salt.
- Combine the dry mixture with the mashed bananas, then stir in the nut butter, applesauce, and vanilla extract. If using optional add-ins, mix those in now.
- Drop cookie mounds onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for about 12-15 minutes, until golden brown and firm to the touch.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use overripe bananas for maximum sweetness, and mix in any nuts for added crunch.