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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Servings:
Calories: 120kcal
Ingredients
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.