These one-bowl Protein Breakfast Cookies are gluten-free & full of whole grains and plant-based protein. Most importantly, they’re 100% free of butter, processed sugar, and gluten! They’re perfect for a quick breakfast before a workout or on a busy morning.
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This post was updated with new photos and recipe instructions in May, 2020.
Break or prevent a breakfast or snack rut with these oat protein cookies. Using just 1 bowl, a fork or whisk, a rubber scraper, and a parchment paper-lined baking sheet, these cookies are easy to make and store well in the freezer so you and your family can enjoy them for the weeks to come.
I was in a weird mood on Sunday night. The kind of mood that even after I had completed my Sunday chore to-do list (that which usually is the main reason for any such weekend angst, haha ), I was still just feeling off. And being someone who likes to see cause and effect, being off and not being able to figure out why I just wasn’t feeling things.
So, I started walking around the house looking for something to do to get my mind off things. To hopefully be its own kind of self-care therapy.
As I walked around, I noticed overripe bananas in my fruit bowl. The sight of them alone triggered memories of a weekend a few summers prior when, in a funk, I randomly decided to make sugar cookies in the middle of July. My weekend had started afresh by the time those golden goodies were out of the oven.
So, I started to think about cookies, but I had also just made Just So Tasty’s Double Chocolate Chip Cookies a few days previous. Going too sweet of a baking direction sounded like too much. To go with the obvious direction of banana bread wasn’t a possibility either because I didn’t have enough bananas.
Breakfast, however, had been needing some spicing up. I’d been getting in a funk. I got on Google, typed in “Breakfast Banana Cookies,” browsed a recipe that got my creative juice flowing. Before you know it, this gluten-free and high protein breakfast cookie was born.
Leftover bananas, peanut butter, oatmeal, hemp seeds, and nuts combine in a protein cookie recipe. Adding sugar is only optional (see the recipe cooking notes). They come together to create a cookie that satisfies the stomach and soul. That fuels & nourishes with both flavor and nutrition. A treat that turned my night around as a product of expression that nurtures from the inside-out.
These gluten-free breakfast cookies are so tasty your family won’t even believe they are…
- SO easy to make (& use only 1-bowl!)
- Full of plant-based protein
- Brimming with omega-3’s
- Devoid of any butter or sugar!!
- A great recipe to use up leftover bananas
- … and healthy enough for breakfast!
But trust me– they are. Save the exception of indulgent weekend brunches, I’m pretty particular about getting protein for breakfast so I don’t have a sugar crash and food coma mid-morning (ain’t no one want to see that!).
It’s like trail mix in a cookie! Satisfying, but not too sweet to overwhelm those breakfast tastebuds.
What ingredients are in Oat Protein Cookies?
Bananas – add natural sweetness without processed sugar to the cookies. They also add some moisture to make them tender.
Egg – this helps to bind the cookies.
Vanilla extract — adds that delicate vanilla flavor to the oat cookie and brings all the other flavors together.
Nut butter – adds protein, flavor, and staying power to the cookies. It also adds some moisture to the cookies to help them be nice and tender.
Honey — an optional way to add just a touch more of sweetness to the recipe.
Oat flour – this flour is easy to make, high in plant-based protein, and makes the cookies tender. It’s also gluten-free!
Cinnamon — just a touch of cinnamon does wonders to the flavor of these cookies without having an overwhelming cinnamon flavor!
Baking powder – helps the cookies rise and not be dense.
Hemp seeds – add a high-quality plant-protein and healthy fats to the cookies, making them filling and satisfying.
Old fashioned oats – add protein and fiber, making the cookies super healthy yet also filling.
Peanuts – a whole foods way to add some crunch and protein to the cookies.
Raisins – adds a natural sweetness and chewiness to the recipe.
Chocolate chips — they’re optional but encouraged because just a handful of chocolate chips makes these cookies seem so much more indulgent than they are!
Other nut or seed butter: you can substitute in almond butter or sunflower seed butter in place of the peanut butter in this recipe. Whatever you and your family like and have on hand!
Other liquid sweeteners: you can also use maple syrup or agave syrup in place of the honey. Using either can make this recipe vegan (along with dairy-free chocolate chips and a flax egg– see notes below!).
Adding protein powder or collagen powder: Add an extra punch of protein to these cookies with 1 or 2 scoops of protein powder! If you use a sweetened or vanilla flavor, I recommend skipping the liquid sweetener or honey. If your batter is too thick with the protein powder, however, you may need to add a tablespoon or two of milk to the cookies.
Adding different nuts, seeds, or dried fruits: have fun with the different nuts, seeds, and dried fruits you add to these cookies! I also love adding pumpkin seeds, dried cranberries, whole flax seeds, hazelnuts, and almonds to these cookies
How do you make Oat Protein Cookies?
First: preheat your oven to 350 degrees and line two large baking sheets with parchment paper.
Second: In a large mixing bowl, whisk together 2 large mashed bananas, your peanut butter, egg, vanilla extract, and honey (if using).
Third: Add in oat flour, salt, cinnamon, baking powder, and hemp seeds and whisk until everything is combined.
Fourth: Add in the oats, peanuts, raisins, and chocolate chips (if using) and gently stir the batter together with a rubber scraper.
Fifth: Scoop out the cookies on the baking sheets in about 2 tablespoon drops. Lightly shape or press down the cookies (they won’t change much shape as they bake) and bake for 10-12 minutes, or until the cookies are golden brown on the bottom and edges of the cookies.
Sixth: cool the cookies on a wire rack and enjoy!
Click the play button below to watch how to make the recipe!
Are protein cookies healthy?
Thankfully, yes! If you initially think it’s weird to have cookies for breakfast, you are not alone! I was, at first, wondering if I could create a delicious flavor and texture while still keeping it healthy and breakfast friendly. It was achievable, though, thanks to the peanut butter and mashed banana — making this a delicious cookie recipe made without any butter or milk! — and the hemp seeds, nuts, and dried fruit keep the cookies processed sugar-free and full of protein, fiber, and healthy fats.\
These oatmeal protein cookies are high on plant-based protein and flavor but use absolutely no wheat flour! They’re perfect as a breakfast cookie or as a healthy snack. This recipe is also gluten-free. Whip a batch up today. #cookies #glutenfree #breakfastcookie #oats #protein #plantbasedprotein #baking #bakingwithoutflour
Can you add protein powder to these oat protein cookies?
You can add protein powder to these oat protein cookies. Doing so can potentially increase your protein up to 15 grams per cookie!
To do add protein powder to the recipe, add 2 scoops of protein powder to your batter along with the rest of the dry ingredients. If your cookie batter is too dry with the protein powder (they differ in how absorbent they are), you can add milk to the batter by the teaspoon until the batter gets stirrable again.
I recommend using either an unflavored protein powder or a vanilla protein powder. If the protein powder is sweetened you will probably want to omit the liquid sweetener from the recipe so the cookies aren’t too sweet.
Are these oat protein cookies gluten-free?
Thanks to oat flour and old fashioned oats, these cookies are gluten-free! Just make sure to use oats that are labeled gluten-free (and save money on gluten-free oat flour by making your own!).
Can you make these cookies vegan?
You can make these cookies vegan with the following easy steps:
- Use agave or maple syrup in place of honey (or omit the liquid sweetener altogether)
- Use a flax egg instead of a regular egg
- Use dairy-free or vegan chocolate chips
Are protein cookies good for breakfast?
Yes!! Once I realized I could make a delicious and healthy cookie for breakfast, I fully leaned into the whole “cookies for breakfast” bit. I mean, seriously, I already get way into cookies so when I know they’re a) healthy, b) breakfast friendly, and c) delicious, how do you not get into having cookies for breakfast?! These peanut butter oatmeal protein cookies are pretty much an early morning dream-come-true.
How long do these oat protein cookies last?
These cookies last for 3-5 days in an air-tight container in the fridge. If they stay at room temperature, they get soft and go bad faster.
Can you freeze these protein cookies?
Yes, in fact, freezing is my preferred way to store these cookies. That way, I can grab them for breakfast or as a snack anytime in the upcoming days.
Which oatmeal is best for cookies?
These cookies use old fashioned oatmeal and oat flour (easily homemade from old fashioned oats — see notes below!). Old fashioned oats also have a chewier texture when baked and have more heart-healthy fiber, making them my preferred option for cookies.
How do you make homemade oat flour?
It’s surprisingly easy! Just add oats to the food processor or blender and blend until the oats are fine like flour. I like to blend up a bunch of oats at one time and store in a Ziploc bag or airtight container in the pantry with the rest of my flours.
What tools do you need to make these oat protein cookies?
- Cookie sheets
- Parchment paper or silicone baking mat
- Glass mixing bowls
- Measuring cups & spoons
- Silicone Spatula
- Cookie scooper
- Wire cooling rack
Looking for other creative breakfast ideas?
- Blueberry Muffles
- Classic French Toast
- Light and Fluffy Whole Wheat Waffles
- Maple Chai Breakfast Risotto
- Black Bean Breakfast Enchilada Casserole
Looking for other cookie recipes?
- High Altitude Chocolate Chip Cookies
- High Altitude Peanut Butter Cookies
- Coconut Quinoa Chocolate Chip Cookies
- Chewy Oatmeal Raisin Chocolate Chip Cookies.
Looking for other delicious baking recipes?
- Banana Oatmeal Cake
- Gluten-free Double Apple Cake
- Whole Wheat Naan
- Peanut Butter Brookies
- High Altitude Beer Bread Recipe!
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A delicious 1-bowl chewy cookie recipe that has so much flavor it's hard to believe that it's full of plant-based protein, healthy fats, and is gluten-free!
Make sure to use two large bananas, or about 1 1/4 cups, in this recipe or else your cookies may be too dry and fall apart.
- 2 large (or about 1 1/4 cups) overripe bananas, mashed
- 1 jumbo egg
- 1/2 teaspoon vanilla extract
- 1/2 cup nut or seed butter (peanut, cashew, almond, or sunflower seed butter)
- 2 tablespoons honey
- 1 3/4 cups old fashioned oats ground to a fine flour in a blender (see notes below) or 1 3/4 cups pre-ground oat flour; use certified gluten-free oats if GF
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/4 cup hemp seeds
- 1 1/2 cup old fashioned oats
- 3/4 cup peanuts, almonds (sliced or slivered), or cashews
- 3/4 cup raisins
- 3/4 cup chocolate chips (optional but encouraged)
- Preheat oven to 350 degrees and line 2 large baking sheets with parchment paper or a silpat mat.
- In a large bowl, mix together all the wet ingredients with a large fork or whisk until well combined, creamy, and the banana is mashed.
- Add in the oat flour through hemp seeds and whisk until combined.
- Add in oats, nuts, and chips and/or raisins (if using) and turn in with rubber scraper until all are evenly distributed throughout the batter.
- Scoop cookies onto the baking sheets in about 2 tablespoon drops (they will be a larger cookie) and pat the tops down lightly to shape the cookies. Bake for 10-12 minutes, or until the cookies are just starting to turn golden brown around the edges.
- Remove the cookies from the oven and let cool on a wire rack until cool enough to serve.
- To make oat flour, just blend old fashioned oats in a blender for 15-45 seconds, or until the oats are blended into a fine flour.
- The batter will be stiff when you scoop them out onto the sheet. They also shouldn't spread as they bake so re-shape so pat down the cookies and reshape before baking.
- These cookies keep covered in an airtight container in the fridge for 3-5 days or in an airtight freezer-safe bag in the fridge for 6-8 weeks.
- If you don't have hemp seeds you can substitute in pumpkin seeds or sunflower seeds.
Amount Per Serving Calories 250Total Fat 6.5gSaturated Fat 1.25gTrans Fat 0gUnsaturated Fat 4.44gCholesterol .5mgSodium 19mgCarbohydrates 35gFiber 4.5gSugar 1.2gProtein 10g
This nutrition breakdown is an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
This recipe was inspired by Five Heart Home’s Banana Breakfast Cookie recipe.