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Banana Oatmeal Protein Breakfast Cookies Recipe

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4.3 from 12 reviews

These Banana Oatmeal Protein Breakfast Cookies are a nutritious and delicious way to start your day. Made with ripe bananas, rolled oats, protein powder, and healthy additions like hemp seeds and pecans, they offer a balanced combination of fiber, protein, and natural sweetness. Perfect for a quick breakfast or a wholesome snack, these cookies are easy to make and bake to golden perfection.

  • Total Time: 30 minutes
  • Yield: 12 cookies

Ingredients

Wet Ingredients

  • 2 medium ripe bananas
  • 1 large egg
  • 1/4 cup peanut butter
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups rolled oats
  • 1 scoop unflavoured protein powder (30g), can substitute with vanilla-flavoured
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup hemp seeds

Add-ins

  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup pecans, chopped

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mash Bananas and Combine Wet Ingredients: In a large mixing bowl, mash the ripe bananas thoroughly using a fork. Add the egg, vanilla extract, maple syrup, and peanut butter, then whisk everything together until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Stir in the rolled oats, protein powder, hemp seeds, cinnamon, and salt to the wet mixture. Mix until all ingredients are evenly incorporated, creating a thick batter.
  4. Fold in Chocolate Chips and Pecans: Gently fold the semi-sweet chocolate chips and chopped pecans into the batter, distributing them evenly throughout.
  5. Shape Cookies: Use approximately 2 tablespoons of batter per cookie, scooping onto the prepared baking sheet. Gently press down each mound with a fork to flatten slightly for even baking.
  6. Bake: Place the baking sheet in the preheated oven and bake the cookies for 15 to 18 minutes, or until they are golden brown and slightly firm to the touch.
  7. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use ripe bananas for optimal sweetness and moisture.
  • You can substitute the protein powder with any plant-based or whey protein powder as preferred.
  • For a nut-free version, replace peanut butter and pecans with seed butter and seeds.
  • These cookies keep well in an airtight container for up to 3 days or can be frozen for longer storage.
  • Adjust the sweetness by adding more or less maple syrup to your taste.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/banana-oatmeal-protein-breakfast-cookies-recipe/