Easy Peanut Butter Banana Oatmeal Breakfast Cookies
Make these simple, high-protein breakfast cookies for a quick, grab-and-go morning meal or snack. They use basic ingredients and are perfect for meal prepping.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup peanut butter
- 1/4 cup protein powder (vanilla or unflavored)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mash the ripe bananas until smooth.
- Add the rolled oats, peanut butter, protein powder, baking powder, and cinnamon to the mashed banana. Mix well until everything is combined into a thick dough.
- Fold in the chocolate chips, if using.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with a fork.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a gluten-free option, use certified gluten-free rolled oats.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze them for longer storage.
- You can substitute almond butter for peanut butter if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5
- Sodium: 80
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 2
- Protein: 7
- Cholesterol: 0
Find it online: https://whiskdaily.com/easy-breakfast-cookie-recipe/