These delicious Protein Oatmeal Cookies are made with bananas, peanut butter, protein powder, chocolate chips and more. They are a gluten free, filling snack or even a quick breakfast you can simply grab and go.
This post is sponsored by Naked Nutrition. I love using their Naked Whey Grass-Fed Protein powder in this protein cookies recipe. It is pure highest quality whey without any added sweeteners or flavorings.
Many of you love my healthy breakfast cookies and regularly I get questions how to incorporate protein powder into the recipes. While there are way to modify the exiting version, I also wanted to give you a dedicated Protein Breakfast Cookie recipe right here.
This recipe for protein brownies is another delicious high protein snack.
Ingredients and Substitutions
While you could make this a super simple oatmeal protein cookies recipe with just the first 4 ingredients (bananas, peanut butter, protein powder, and oats), I wanted these cookies to taste fantastic too. Especially when using unflavored, unsweetened protein powder I highly recommend using all or most of the ingredients. Definitely the sweetener and vanilla extract for flavor.
- bananas - use large, very ripe bananas and mash them until very smooth
- natural peanut butter - almond butter or other nut butter will work too
- rolled oats - check labels for gluten-free oats if needed
- Naked Whey Protein Powder - 2 scoops equal about 6.5 tablespoons
Optional but highly recommended ingredients below:
- chia seeds
- coconut oil - or avocado oil
- honey - or maple syrup
- chocolate chips
- raisins - or other dried fruit like cranberries
- vanilla extract
- sea salt
See recipe card for quantities.
Follow the directions in these process shots to successfully make these oatmeal raisin protein cookies.
Peel the bananas and mash them with a fork or wire whisk until completely smooth and liquidy
Add all of the other ingredients and mix with a spatula until fully combined
Use a spoon or small scoop to divide the cookie dough and place on a lined baking sheet
Flatten the banana protein cookies to about ½ inch thickness. Then bake at 325°F for 10-13 minutes
Hint: I like to cool the finished protein powder oatmeal cookies on a wire rack so that no condensation forms underneath which could make them too soft and soggy
Here are some ideas to switch up the flavor of these oat protein cookies:
- Pumpkin - follow this recipe and replace the flax meal with protein powder
- Apple - use protein powder instead of flax meal in this apple walnut breakfast cookies recipe
- Zucchini - make these zucchini breakfast cookies adding protein powder in place of flax meal
The peanut butter protein cookies will keep at room temperature in an airtight container for about 4 days. Store in the fridge for about 1 week. Or freeze for up to 3 months.
This recipe makes 20 smaller cookies. One serving equals 2 cookies totaling 8 grams of protein per serving.
Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
Yes you can stir protein powder into cooked oatmeal. You'll probably have to add extra milk or other liquid. For a portable protein oatmeal breakfast make the oatmeal protein cookie recipe in this post.
These oatmeal cookies with protein powder contain 8 grams of protein per serving (2 cookies)
Looking for other cookie recipes like this? Try these:
Protein Oatmeal Cookies Recipe
- Preheat oven to 325°F/160°C. Line a large cookie sheet with parchment paper or a silicon baking mat.
- In a large bowl, mash the ripe bananas until very smooth and liquid2 large ripe bananas
- To the bananas add the peanut butter, rolled oats, and protein powder. For super simple whey protein cookies, stop here. Mix and shape into cookies. But for better tasting cookies I highly recommend adding the next ingredients too.⅓ cup natural peanut butter, 2 cups rolled oats, 2 scoops Naked Whey Protein Powder
- Also add the chia seeds, melted coconut oil, honey, chocolate chips, raisins, vanilla extract, cinnamon, and salt.1 tablespoon chia seeds, ⅛ cup coconut oil, ⅛ cup honey, ¼ cup chocolate chips, ¼ cup raisins, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon sea salt
- Stir everything together with a spatula until well combined. Then shape into 20 cookies and place on the prepared baking sheet. I like to use a small cookie scoop for portioning the dough. Flatten the cookies to about ½ inch (they won't spread while baking) with the back of a spoon.
- Now bake the protein oatmeal cookies for about 10-12 minutes until set and the bottoms start to brown.
- I like to move the cookies to a wire rack to cool completely, before transferring to an airtight container for storage.
- The protein breakfast cookies will keep at room temperature for about 4-5 days. Store in the fridge for about 1 week. Or freeze for up to 3 months.
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