It is 7 am. Your kitchen is buzzing. You need a quick breakfast that stays with you.
These high protein breakfast cookies are the perfect solution for busy mornings. They feel like a treat but fuel you like a meal.
Why This Recipe Is a Winner
This recipe is a total game-changer for your family. It is perfect for a healthy reset after a busy weekend. You only need one bowl and a few minutes.
These cookies are naturally sweet and very filling. They are ready in 22 minutes from start to finish. Your kids will love finding these in their lunchboxes.
Simple Method
Making these is as easy as mashing a banana. You just mix everything together in one large bowl. No heavy mixers are required for this recipe.
Even beginner cooks can master this dough quickly. It is thick, easy to scoop, and completely foolproof. You will feel like a pro in the kitchen.
Ingredients You’ll Need
These cookies use simple pantry staples that you likely already have. Use very ripe bananas for the best natural sweetness.
- 2 large ripe bananas, mashed
- 1.5 cups old-fashioned rolled oats
- 2 scoops (60g) vanilla whey protein powder
- 0.25 cup creamy natural peanut butter
- 1 large egg
- 0.5 tsp ground cinnamon
- 0.5 tsp baking powder
- 1 tsp vanilla extract
- 0.25 cup dark chocolate chips
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, mash the bananas with a fork until they reach a smooth consistency.
- Add the egg, peanut butter, and vanilla extract to the mashed bananas and whisk until fully emulsified.
- Incorporate the rolled oats, protein powder, cinnamon, and baking powder, stirring until a thick, uniform dough forms.
- Gently fold in the dark chocolate chips.
- Divide the mixture into 8 equal portions (approximately 2 cookies per serving) and place on the baking sheet.
- Flatten each dough ball slightly with the back of a spoon, as the cookies will not spread during baking.
- Bake for 10 to 12 minutes until the edges are firm and slightly golden.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes to set before transferring to a wire rack.
Best Ways to Enjoy It
Serve these warm with a fresh cup of coffee. They also pair beautifully with a side of Greek yogurt. You can grab and go on your way to work.
For a slower morning, enjoy them with fresh fruit. Your family will love this healthy breakfast treat. It makes the morning rush feel much calmer.
Storage & Reheating
Store these in an airtight container in the fridge. They stay fresh and delicious for up to five days. You can also freeze them for longer storage.
To freeze, wrap them individually in plastic wrap. They last for three months in the freezer. Reheat in the microwave for 20 seconds for a warm cookie experience.
Tips for Best Results
- Use bananas with plenty of brown spots for sweetness.
- Don’t skip the parchment paper for easy cleanup.
- Flatten the cookies before baking since they do not spread.
- Use vanilla protein powder to enhance the flavor profile.
- Wet your hands slightly to keep the dough from sticking.
- For a back-to-school treat, double the batch on Sunday.
- Allow them to cool fully to ensure they set properly.
Easy Flavor Ideas
- Swap peanut butter for almond butter for a nuttier taste.
- Add a handful of walnuts for extra crunch.
- Use dairy-free chocolate chips to keep them lactose-free.
- Stir in dried cranberries for a seasonal fall twist.
Common Questions
Can I use quick oats instead?
Yes, you can use quick oats if needed. The texture will be a bit softer and less chewy. Old-fashioned oats provide the best bite.
Will my kids actually eat these?
Absolutely, because they taste just like a soft oatmeal cookie. The chocolate chips make them feel like a special treat. They are a total kid-approved win.
I hope these cozy breakfast cookies make your busy mornings a little brighter. They are the perfect way to start your day with a smile. Happy baking!
— Lidia
Banana Oatmeal High Protein Breakfast Cookies
Ingredients
- 2 large ripe bananas, mashed
- 1.5 cups old -fashioned rolled oats
- 2 scoops (60g) vanilla whey protein powder
- 0.25 cup creamy natural peanut butter
- 1 large eg g
- 0.5 tsp ground cinnamon
- 0.5 tsp baking powder
- 1 tsp vanilla extract
- 0.25 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, mash the bananas with a fork until they reach a smooth consistency.
- Add the egg, peanut butter, and vanilla extract to the mashed bananas and whisk until fully emulsified.
- Incorporate the rolled oats, protein powder, cinnamon, and baking powder, stirring until a thick, uniform dough forms.
- Gently fold in the dark chocolate chips.
- Divide the mixture into 8 equal portions (approximately 2 cookies per serving) and place on the baking sheet.
- Flatten each dough ball slightly with the back of a spoon, as the cookies will not spread during baking.
- Bake for 10 to 12 minutes until the edges are firm and slightly golden.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes to set before transferring to a wire rack.
