Description
These Protein Oatmeal Breakfast Cookies are a delicious and nutritious way to start your day. Made with wholesome ingredients like ripe banana, peanut butter, protein powder, and high-protein oats, these cookies provide a perfect balance of protein, fiber, and natural sweetness. They’re easy to prepare, baked to perfection, and can be customized with your favorite mix-ins such as dried fruit, nuts, or chocolate chips. Ideal for a quick breakfast or a healthy snack on the go.
Ingredients
Scale
Main Ingredients
- 1 ripe banana, mashed
- 1/2 cup unsweetened applesauce
- 1/4 cup natural peanut butter (or any nut butter)
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 cup protein powder (vanilla or unflavored)
- 2 cups high-protein oats (or regular oats)
- 2 tbsp chia or hemp seeds (or flaxseeds)
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
Optional Mix-ins
- Dried fruit
- Chocolate chips
- Nuts
- Seeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: In a large bowl, thoroughly stir together the mashed banana, unsweetened applesauce, peanut butter, vanilla extract, maple syrup, protein powder, oats, chia or hemp seeds, ground cinnamon, and sea salt until well combined. The mixture should be thick and slightly wet, ready for shaping.
- Shape Cookies: Drop spoonfuls of the dough onto the prepared baking sheets. Flatten them slightly with the back of the spoon to form cookie shapes of even thickness for uniform baking.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes. Bake until the edges turn golden brown, indicating the cookies are set and cooked through.
- Cool: Let the cookies cool on the baking sheet for a few minutes so they firm up, then transfer them to a wire rack to cool completely. This helps maintain the right texture and prevents sogginess.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Use gluten-free oats if needed to make the recipe gluten-free.
- Customize with your favorite mix-ins like dark chocolate chips or dried cranberries for added flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Adjust sweetness to taste by varying the amount of maple syrup.
