Description
Delicious and nutritious Banana Oatmeal High Protein Breakfast Cookies that are perfect for a quick breakfast or healthy snack. Made with ripe bananas, rolled oats, peanut butter, and protein powder, these cookies provide a balanced boost of energy and protein to start your day right.
Ingredients
Scale
Basic 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 milk (dairy or non-dairy, as needed for consistency)
Optional Add-Ins
- 1/4 cup mini chocolate chips or chopped nuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas until they form a smooth consistency that will help bind the ingredients together.
- Mix Wet Ingredients: Add the natural peanut butter and honey or maple syrup to the mashed bananas, mixing thoroughly until well combined.
- Add Dry Ingredients: Stir in rolled oats, vanilla protein powder, cinnamon, and salt into the wet mixture until everything is evenly incorporated.
- Adjust Consistency: If the dough feels too dry or crumbly, add a splash of milk to achieve a thick cookie dough consistency suitable for shaping.
- Fold in Extras: Gently fold in the mini chocolate chips or chopped nuts if you choose to include them for added texture and flavor.
- Shape Cookies: Using a spoon, scoop heaping tablespoons of the cookie dough onto the prepared baking sheet and flatten them slightly with the back of the spoon to form cookie shapes.
- Bake: Bake in the preheated oven for 12–15 minutes, or until the edges turn 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, ensuring they firm up properly.
Notes
- To make these cookies vegan, use plant-based protein powder and non-dairy milk.
- Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These cookies are excellent for meal prepping as a grab-and-go high-protein breakfast or snack.
