Description
These Protein Oatmeal Breakfast Cookies are a nutritious and delicious way to start your day. Packed with high-protein oats, natural peanut butter, and protein powder, they offer a balanced combination of protein, fiber, and natural sweetness from banana and maple syrup. Easy to prepare and perfect for on-the-go breakfasts or snacks, these cookies can be customized with your favorite mix-ins like dried fruit, chocolate chips, or nuts.
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 the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Mix Ingredients: In a large bowl, combine the mashed banana, unsweetened applesauce, natural peanut butter, vanilla extract, maple syrup, protein powder, oats, chia or hemp seeds, ground cinnamon, and sea salt. Stir thoroughly until the mixture is well combined, thick, and slightly wet.
- Form Cookies: Using a spoon, drop spoonfuls of the dough onto the prepared baking sheets. Flatten each cookie slightly with the back of the spoon to ensure even cooking.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes, or until the edges turn golden brown, indicating they are cooked through.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for several minutes. Then, transfer them to a wire rack to cool completely, which helps them firm up and improves texture.
Notes
- You can substitute the nut butter with almond, cashew, or sunflower seed butter for different flavor variations.
- For a vegan version, ensure the protein powder is plant-based and use maple syrup instead of honey.
- Optional mix-ins like dried fruit, chocolate chips, or nuts can be added to the dough before baking for extra texture and flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; store in a freezer-safe container for up to 3 months.
