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Oatmeal Protein Cookies
These easy oatmeal protein cookies with banana and peanut butter deliver 10 grams of protein per 2 cookies. A delicious wholesome treat (or breakfast cookie!)
Prep Time
15 mins
Cook Time
15 mins
Total Time
4 hrs 40 mins
Servings: 22 cookies
Calories: 150 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ¾ cup mashed banana about 2 large
- ½ cup peanut butter or other nut butter of choice or sunflower seed butter
- 2 large eggs
- 2 tablespoons pure maple syrup* or honey or light agave
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ cup vanilla protein powder or swap oat flour
- ¼ cup ground flaxseed meal
- 2 tablespoons chia seeds
- 1 cup rolled oats
- ½ cup chopped toasted walnuts pepitas, or almonds
- ⅓ cup dark chocolate chip
- ¼ cup reduced-sugar dried cranberries
Instructions
- In a large bowl, whisk together the mashed banana, peanut butter, and eggs until smooth. Whisk in the vanilla and maple syrup.
- Sprinkle the baking soda, cinnamon, protein powder, flaxseed, and chia seeds over the top. Stir to combine.
- Fold in the oats, walnuts, chocolate chips, and cranberries. The batter will look very liquidy.
- Place the bowl in the refrigerator to chill and set for at least 4 hours, or for the thickest cookies, cover with plastic and refrigerate overnight.
- When ready to bake, place a rack in the center of your oven and preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. With a large cookie scoop or spoon, portion the batter by 1/4 cupfuls onto the prepared cookie sheet. If needed, shape them lightly with your fingers so that they are round and very slightly flat on top.
- Bake for 9 to 12 minutes, until the cookies feel nearly set on the top and edges and a toothpick inserted into the center comes out clean (they will look underbaked but will set up more on the baking sheet). Let cool on the pan for 15 minutes, then transfer to a wire rack to finish cooling completely.
Cup of Yum
Notes
- TO STORE: Store leftover cookies at room temperature for up to 1 week.
- TO FREEZE: Freeze the cookies in an airtight container for up to 3 months.
- *FOR SWEETER COOKIES: As written, these cookies are not super sweet. If you desire a sweeter cookie, add 1 tablespoon of additional maple syrup.
- This recipe was updated in March 2025 - the original version called for 3/4 cup oatflour in place of the rolled oats, flaxseed, and protein powder. It also called for 1/4 cup raisins instead of chocolate chips. Feel free to play around! To make your own oat flour, pulse 3/4 cup oats in a food processor until they are well ground.
- ***TIP: I found that 4 hours of refrigeration time was sufficient for the cookies to set and be thick and puffed like in the photos. Ben's mom found that she needed to chill them overnight or the cookies came out flat. The thickness may vary with your oven, but if you want to be 100% sure of having thick, puffy cookies, I'd suggest overnight refrigeration.
Nutrition Information
Serving
1(of 22)
Calories
150kcal
(8%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
0.003g
Cholesterol
17mg
(6%)
Sodium
88mg
(4%)
Potassium
164mg
(5%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
28IU
(1%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 150
% Daily Value*
| Serving | 1(of 22) | |
| Calories | 150kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 17mg | 6% |
| Sodium | 88mg | 4% |
| Potassium | 164mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.