Oatmeal Protein Cookies (Easy Breakfast Cookie Recipe!)
These oatmeal protein cookies are chewy, nutty, and lightly sweet — made in one bowl with whole-food ingredients and packed with 11 grams of protein per cookie. Perfect for meal prep, post-workout snacking, or a grab-and-go breakfast.
Ingredients
- ½ cup overripe mashed banana about 1 large banana
- 1 cup unsweetened applesauce
- ¾ cup natural peanut butter or almond, cashew, or sunflower seed butter
- 1 teaspoon pure vanilla extract
- ¼ cup pure maple syrup
- 1 teaspoon ground cinnamon
- large pinch salt
- ½ cup vanilla or unflavored protein powder
- 2 tablespoons chia seeds
- 2 tablespoons hemp seeds
- 2 ½ cups high-protein oats or rolled oats (see notes below for protein content)
- 1 cup mix-ins chocolate chips, raisins, chopped walnuts, dried cranberries, or trail mix
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, stir together the mashed banana, applesauce, peanut butter, maple syrup, and vanilla until smooth.
- Add the protein powder, oats, chia seeds, hemp hearts, cinnamon, and sea salt. Stir until a thick, cohesive dough forms. Fold in your mix-ins.
- Use a ¼-cup measuring cup or large cookie scoop to portion the dough onto the prepared baking sheets, spacing about 1 inch apart. Gently press each mound down with a fork or your fingers to flatten slightly.
- Bake for 15–17 minutes, until set and lightly golden around the edges.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Protein: 11g per cookie with high-protein oats; ~8g with regular rolled oats. Different mix-ins will also affect nutrition.
- No protein powder: substitute an extra ¼ cup oat flour (blend rolled oats until fine).
- Vegan: naturally vegan as written — just ensure your protein powder and mix-ins are plant-based. Add a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rest 5 min) for extra binding if needed.
- Dairy-free & lactose-free: naturally dairy-free as written.
- Gluten-free: use certified gluten-free oats.
- Nut-free: swap peanut butter for sunflower seed butter.
- Storage: refrigerate in an airtight container for up to 7 days, or freeze for up to 3 months.
- High altitude: developed at 5,000 feet — no adjustments needed.
Nutrition
Serving: 1cookie (made with high-protein oats, chocolate chips, and raisins)Calories: 263kcalCarbohydrates: 38gProtein: 11gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 5mgSodium: 56mgPotassium: 296mgFiber: 5gSugar: 6gVitamin A: 24IUVitamin C: 1mgCalcium: 52mgIron: 2mg
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