Easy Peanut Butter Banana Oatmeal Breakfast Cookies
Make these simple, high-protein breakfast cookies for a quick, grab-and-go morning meal or snack prep.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup peanut butter
- 1/4 cup protein powder (vanilla or unflavored)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/4 cup chocolate chips or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mash the bananas until mostly smooth.
- Add the peanut butter and vanilla extract to the mashed banana. Mix well until combined.
- Stir in the rolled oats, protein powder, baking soda, and salt. Mix until a thick dough forms.
- Fold in any optional additions like chocolate chips or nuts.
- Drop rounded tablespoons of dough onto the prepared baking sheet, flattening them slightly with the back of the spoon.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For gluten-free cookies, use certified gluten-free rolled oats.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
- You can substitute almond butter or sunflower seed butter for peanut butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5
- Sodium: 120
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 2
- Protein: 7
- Cholesterol: 0