High-Protein Banana Oatmeal Cookies

If “banana bread and a gym bar had a cute little cookie baby,” this is it. These High-Protein Banana Oatmeal Cookies are soft-chewy, loaded with oats, and quietly jacked with protein powder and peanut butter so they actually hold you till lunch. Not super sweet, super easy, one bowl, and honestly the best way to rescue those freckly bananas staring at you from the counter.

My little crew is obsessed. My husband grabs two on the way to the gym like it’s his personality, and our kid calls them “breakfast cookies,” which… I mean, yes. I bake a batch on Sunday and half of them disappear while they’re still cooling because apparently patience doesn’t live here. They’re also perfect stroller snacks, road-trip snacks, post-swim snacks—basically the cookie that minds its own business and works hard.

Why You’ll Love This High-Protein Banana Oatmeal Cookies

– Soft, chewy, and not tooth-aching sweet—more breakfast cookie than dessert bomb.
– One bowl. Wooden spoon. No mixer, no drama.
– Protein without tasting like chalk (I promise). Bananas do the heavy lifting on moisture.
– Naturally gluten-free if you use certified GF oats and protein.
– Meal-prep dream: bake once, snack happily all week.
– Kid-approved, gym-bag-approved, late-night-approved.

How to Make It

Grab a big bowl. Mash two very ripe bananas till no big chunks—like baby food but less weird. Stir in an egg (or a flax egg if you’re going plant-based), a scoop-ish of peanut butter, a splash of vanilla, and a tiny drizzle of maple if your sweet tooth is awake.

Now the power stuff: oats, your favorite protein powder, cinnamon, baking powder, and a pinch of salt. Stir it together—it’ll look thick and a little sticky. If it’s dry and crumbly, you added a heroic scoop of protein powder (we’ve all been there). Add a tablespoon of milk or water. If it’s gloopy and loose, toss in a few tablespoons more oats.

Fold in chocolate chips or nuts because we’re fun like that. Scoop mounds onto a parchment-lined sheet, press them down a bit with damp fingers (they don’t spread much—they’re rule followers), and bake at 350°F for about 10–12 minutes. Let them sit on the tray for 5 minutes so they firm up. Try not to burn your mouth. I fail every time.

Ingredient Notes

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– Ripe bananas: Spotty is good—more sweetness, more moisture. Green bananas = sad, dry cookies.
– Rolled oats (old-fashioned): Chewy texture champ. Quick oats work in a pinch; steel-cut does not (trust me).
– Protein powder: Vanilla whey or a neutral plant blend. Some brands thicken more—add a splash of milk if the dough gets stiff.
– Peanut butter: Adds protein and stickiness. Almond butter works; sunflower seed butter if nut-free (it might tint slightly green—science!).
– Egg: Helps bind. For vegan, use a flax egg (1 tbsp ground flax + 3 tbsp water, rest 5 min).
– Maple syrup: Optional, for a little extra sweetness. Honey works too; or skip if your bananas are very ripe.
– Baking powder: Gives a tiny lift so they’re not hockey pucks.
– Cinnamon, vanilla, salt: Flavor trifecta. Don’t skip the pinch of salt—it makes everything pop.
– Chocolate chips or chopped nuts: Do it for joy. Or use cacao nibs if you like a little crunch and less sweetness.
– Milk/water (as needed): Rescue plan if the dough gets too thick after adding protein powder.

Recipe Steps

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Mash 2 large ripe bananas in a big bowl until mostly smooth.
3. Whisk in 1 egg (or flax egg), 1/3 cup peanut butter, 1 tsp vanilla, and 1–2 tbsp maple syrup if using.
4. Stir in 1 3/4 cups rolled oats, 1/2 cup protein powder, 1/2 tsp cinnamon, 1/2 tsp baking powder, and 1/4 tsp salt.
5. Adjust texture with 1–3 tbsp milk/water if dry; fold in 1/3 cup chocolate chips or nuts.
6. Scoop 2-tablespoon mounds, flatten gently, and bake 10–12 minutes; cool on the sheet 5 minutes before moving.

What to Serve It With

– Hot coffee or cold brew and a smear of peanut butter on a warm cookie.
– Greek yogurt + berries for a quick breakfast plate.
– A protein shake if you’re doubling down.
– Apple slices and a little honey drizzle for kids’ snack plates.

Tips & Mistakes

– If they’re dry, you probably overdid the protein powder—add a splash of milk next batch.
– Use ripe bananas; underripe = bland. You want freckles.
– Flatten the scoops. They won’t spread themselves like bakery cookies.
– Let them rest on the sheet. They set up as they cool; moving too fast = crumble city.
– Plant protein powders can be gritty—mix thoroughly and don’t skip the vanilla/cinnamon.

Storage Tips

Counter: Airtight container up to 2 days (they stay soft).
Fridge: 5–6 days; they firm up and are kind of amazing cold with coffee.
Freezer: Up to 3 months. Freeze on a tray, then stash in a bag. Reheat in a toaster oven or microwave 15–20 seconds. Also totally acceptable as a grab-and-go breakfast straight from the fridge. Zero judgment.

Variations and Substitutions

– Vegan: Use a flax egg and plant protein powder; maple or agave for sweetness.
– Nut-free: Sunflower seed butter or tahini (tahini makes them slightly more tender and a little grown-up).
– Sweetener swaps: Honey ↔ maple syrup; or skip and toss in a few raisins.
– Oats: Quick oats work; use 1/4 cup less if the dough gets thick fast.
– Add-ins: Chopped walnuts, pecans, dried cranberries, cacao nibs, or a handful of mini chips.
– Spice it up: Cardamom or pumpkin spice instead of cinnamon if you’re feeling cozy.
– No baking powder: They’ll be denser but still tasty—don’t panic.

Frequently Asked Questions

High-Protein Banana Oatmeal Cookies

Soft, chewy banana oatmeal cookies boosted with whey and Greek yogurt for an easy, high-protein snack. Naturally sweetened with banana and a touch of maple syrup—great for breakfast on the go or post-workout fuel.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 large ripe bananas
• ▢ 2 cup old-fashioned rolled oats
• ▢ 0.75 cup vanilla whey protein powder about 2 to 3 scoops
• ▢ 0.25 cup natural creamy peanut butter
• ▢ 0.5 cup plain nonfat Greek yogurt
• ▢ 1 large egg
• ▢ 0.25 cup pure maple syrup
• ▢ 0.33 cup mini dark chocolate chips optional
• ▢ 1 tsp baking powder
• ▢ 1 tsp ground cinnamon
• ▢ 1 tsp vanilla extract
• ▢ 0.25 tsp fine sea salt

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
• In a large bowl, mash the ripe bananas until mostly smooth.
• Whisk in peanut butter, Greek yogurt, egg, maple syrup, and vanilla until well combined.
• Add oats, protein powder, baking powder, cinnamon, and salt. Stir until a thick batter forms. Fold in chocolate chips if using.
• Scoop heaping 2-tbsp portions (about golf-ball size) onto the prepared sheets, 2 inches apart. Gently flatten tops to about 0.5 inch thick. You should get about 16 cookies.
• Bake for 10 to 12 minutes, or until the cookies are set on the edges and lightly golden on the bottom.
• Cool on the sheet for 5 minutes, then transfer to a rack to cool completely. Enjoy warm or at room temperature.

Notes

Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Freeze up to 2 months; thaw at room temperature. Substitutions: Use almond butter instead of peanut butter, or swap mini chips for chopped nuts or dried fruit. For sweeter cookies, add 0.25 cup more maple syrup and 1 tbsp more protein powder to balance moisture.