One-bowl protein oatmeal cookies are 100% free of butter, processed sugar, and they’re gluten-free! The perfect quick breakfast or snack before a workout or on a busy morning.
This post was originally published on May 20, 2019. It was updated with new recipe information on December 29, 2023.
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In a rut with breakfast or snack options? These oatmeal protein cookies are a delightful solution. Using just 1 bowl and a few simple kitchen tools these breakfast cookies are easy to make and store well in the freezer so you and your family can enjoy them for the weeks to come.
Table of contents
This recipe came about because I decided my breakfast needed some spicing up. Inspired by some overripe bananas on my counter and a recipe I found on Google for "Breakfast Banana Cookies," was all the inspiration it took for this gluten-free and high protein oatmeal cookie recipe.
Leftover bananas, peanut butter, oatmeal, hemp seeds, and nuts combine for protein cookies that satisfy the stomach and the soul. Sugar is optional only if you want them a tad bit sweeter! These protein powder cookies fuel and nourish the body with both flavor and nutrition.
These peanut butter protein cookies are naturally sweet. That is, they're sweet enough to enjoy for breakfast, a post-workout snack, or even a healthier evening treat, but they're not going to bowl you over with sweetness like a traditional cookie would. If you'd rather go for a traditionally sweet cookie, I recommend you check out my Peanut Butter M&M Cookies, Whole Wheat Chocolate Chip Cookies, and Chocolate Chip Oatmeal Raisin Cookies.
Why You Will Love These Banana Oatmeal Protein Cookies
- Rich and Satisfying: Great flavor with plenty of hearty oats, nuts, and seeds to give you the energy you need.
- Nutty and Chocolaty: High protein oatmeal cookies are like trail mix cookies, but more nutritious and filling!
- Naturally Sweet: Just enough that’s not too sweet to overwhelm those breakfast tastebuds.
- Easy to Make: These oatmeal protein cookies mix up in just one bowl and are perfect to make ahead of time and store in the freezer.
Ingredients
- Bananas: Use overripe bananas. The more brown spots on your bananas, the better! The darker the bananas the more natural sweetness they provide.
- Egg: The eggs hold everything together and give your protein oatmeal cookies stability and structure. You can also use a flax egg if you want to leave out the egg or if you prefer making vegan breakfast cookies.
- Vanilla Extract and Cinnamon: Infuse your protein powder oatmeal cookies with hints of natural sweetness and warmth.
- Nut Butter: You can use whatever you and your family like and have on hand! Try them with peanut butter, cashew butter, almond butter, or sunflower seed butter.
- Vanilla Protein Powder: Use your favorite vanilla or unflavored protein powder to make oatmeal cookies with protein powder. If you don't use sweetened protein powder, substitute honey (or agave syrup) in place of the powder. The flavor will be the same, but the protein content of the cookies will be slightly lower.
- Oat Flour: This flour is naturally gluten-free and makes delicious cookies. You can buy it or make it easily at home using rolled oats. See my instructions below if you want to make it yourself.
- Baking powder: Gives the cookies a bit of a lift when baked.
- Old-fashioned oats: Old-fashioned oatmeal is best for these breakfast cookies. It will provide a hearty texture to the cookies and it will also blend down well to make the oat flour for the cookies.
- Hemp seeds: These seeds boast a high amount of plant-based protein! You can also use whole flax seeds or chia seeds instead.
- Nuts: Have fun with the different nuts or seeds. Swap the peanuts with pumpkin seeds, hazelnuts, cashews, and almonds are all delicious options.
- Raisins: Another source of natural sweetness. You can use another dried fruit, such as dried cranberries, cherries, or golden raisins instead, too.
- Chocolate chips: Use Lily's or Enjoy Life chocolate chips to cut back on the sugar and/or the dairy in your recipe
How to Make Protein Oatmeal Cookies
Step 1: Preheat your oven to 350 degrees and line two large baking sheets with parchment paper.
Step 2: Whisk together two large mashed bananas, the peanut butter, egg, vanilla extract, and honey (if you’re using it) in a large mixing bowl.
Step 3: Add the oat flour, salt, cinnamon, baking powder, and hemp seeds to the bowl and whisk until everything is combined.
Step 4: Add in the oats, peanuts, raisins, and chocolate chips (if you’re using them) and gently stir the batter together with a rubber scraper.
Step 5: Scoop out the cookies on the baking sheets. Each cookie should be about two tablespoons. Lightly shape or press the cookies down – they won't change much shape as they bake. Bake for 10-12 minutes, or until the cookies are golden brown on the bottom and edges of the cookies.
Step 6: Cool the cookies on a wire rack and enjoy!
Protein Cookie Recipe pro-tips:
- Use overripe bananas. This adds natural sweetness and moisture to these low sugar cookies. Use bananas with a decent amount of brown spots. I don’t recommend using all-black bananas.
- Flatten the cookies before baking. These oatmeal protein cookies will not spread when baking, so you will want to flatten or press down on them after you have scooped them. Do this with a spoon or a drinking glass sprayed with non-stick cooking spray.
- Use a cookie scooper for uniform cookies. This will change your cookie game! It’s easier for scooping plus your cookies bake up evenly.
- Don't overbake these protein breakfast cookies. Since these are no-butter cookies, they don't have butterfat to protect them from overbaking. So, overbaking them will make them dry and lifeless, not crispy and crunchy.
How to Make Oat Flour
To make oat flour, just add old-fashioned oats to the food processor or blender and blend until the oats are fine like flour. To save on time, blend up a large batch of oats all at once. Store the oats in a dark and dry area for up to 2 months or freeze them in a freezer-safe container for up to 3-4 months.
Dietary Adaptations
- 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 with the directions above).
- Vegan: You can make these cookies vegan by using plant-based protein powder (I like Orgain), a flax egg instead of a regular egg, and dairy-free or vegan chocolate chips.
Storage Directions
These cookies store the best in the refrigerator or freezer:
- Refrigeration: store the cookies covered in an air-tight container in the fridge for 3-5 days.
- Freezing: cookies last covered in a freezer-safe container for up to 3 months. To thaw, leave the cookies out at room temperature for 10-20 minutes or until no longer frozen.
Recipe FAQs
Yes, they are naturally gluten-free but they are often processed in factories along with wheat so not all oatmeal you buy in the store is gluten-free because it may experience cross contamination during processing. If it’s imperative that you make your gluten-free protein cookies I recommend making sure you buy a package that states they’re gluten-free.
Save this Recipe for Later on Pinterest
More Healthy Breakfast Recipes
- Peanut Butter Overnight Oats
- Banana Waffles
- Gluten-Free Zucchini Bread
- Mountain Breakfast Skillet
- Blueberry Lemon Bread
- Peanut Butter and Banana Breakfast Oatmeal Bars
- Brioche French Toast
- Light and Fluffy Whole Wheat Waffles
- Maple Chai Breakfast Risotto
- Black Bean Breakfast Enchilada Casserole
If you made and liked this recipe, don't forget to rate the recipe and let me know how it went for you in the comments! It always makes my day to hear from you!
This recipe was inspired by Five Heart Home's Banana Breakfast Cookie recipe.
Nick says
Sounds good, nice and simple too, might add even add a touch of protein powder.
Could you just clear up Note 4?
'this amount of sweetener'
I don't know what part of the recipe that is referring to.
I assume pretty sweet is sweeter than medium sweet? Not sure.
Oh, and the vanilla. Extract? Powder?
Chelsea | Mae's Menu says
Hi, Nick!
Great questions. "This amount of sweetener" refers to the amount of sweetener (2 tablespoons honey) in the recipe. I'll go back in and edit the recipe so that makes more sense. 🙂
The level of sweetness is definitely a personal preference, but 2 tablespoons make the cookies sweet enough that kids would enjoy it for breakfast but not so much so that it would feel like dessert instead of breakfast. Any more honey and it would start to be sweet enough it could also go as a dessert. I hope that helps!
And vanilla extract liquid is what I used in this recipe.
Thanks!
Nick says
Good stuff ????
Just tried these out of the oven... Wow!????
The texture is amazing!
I didn't have hemp so used sunflower and pumpkin seeds.
The nuts I had were whole hazelnuts, skinless peanuts and flaked almonds.
I threw in about 50 grams of protein powder (mostly stevia vanilla, bit of choc).
So this is a great base recipe for getting lots of different proteins and good fats into, incredibly, a cookie!
All in all, fantastic!
Chelsea | Mae's Menu says
Awesome, Nick! So glad to hear you liked it. 🙂
Jen says
These were really good. I grounded steel cut oats because I didn’t have enough oats and used half peanut butter half cashew butter. I chopped up some cashews. I used died cherries and raisins. I also added vegan protein powder.
Mae's Menu says
Hi, Jen!
Ooh, yum! That sounds delicious-- so creative! I'm so glad to hear you liked the recipe. 🙂
If you have a quick minute, can you rate the recipe by clicking the 5 stars at the top of the recipe card?
Thank you so much!
Michelle says
Can you please tell me if these are considered one of your high altitude recipes? I’m at 4,000 feet altitude and curious if adjustments would still need to be made. Thanks so much.
Mae's Menu says
Hi Michelle!
Yes, I live at 5000 feet, so any baking recipe that I share is high-altitude safe! No adjustments should be made unless if noted!
All the best,
Chelsea
Juli says
These were so easy and delicious! I actually substituted applesauce for the egg to make them vegan (about 1/4 cup i think, but I didn't measure it exactly). They turned out great. Flavorful and with lots of good texture. Will definitely be making these again!
Mae's Menu says
Thanks so much for the feedback, Juli! And great vegan adaptation-- I appreciate you sharing that!
Best,
Chelsea
Lyn says
I made these last weekend as part of my meal prep for the week! I loved the texture and the sweetness was spot on. I used the flax egg to make them vegan and it worked out great. Thanks for the recipe.
Mae's Menu says
Hi, Lyn!
Thanks so much for sharing. Glad to hear the flax egg worked well for you, too!
All the best,
Chelsea
Heather says
We are such fans of these breakfast cookies! I make a double batch to try and keep a lot on hand for the week, but with 6 people in our household, they go quick since everyone loves them!
Ashley Schuering says
You had me at cookies for breakfast! Also, love that this is a 1-bowl recipe. So easy, so delicious. Definitely a winner!