Description
These Protein Packed Oatmeal Breakfast Cookies are a delicious and nutritious way to start your day. Made with wholesome oats, banana, peanut butter, and protein powder, these cookies provide sustained energy and a good balance of macronutrients. Featuring optional dark chocolate chips for a touch of sweetness, they are perfect for a quick breakfast or a healthy snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup vanilla protein powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup mashed ripe banana
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
Optional
- 1/3 cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: In a large bowl, mash the ripe banana until smooth. Add the creamy peanut butter, honey, egg, and vanilla extract to the bowl and whisk together until the mixture is smooth and creamy.
- Combine Dry Ingredients: Stir in the rolled oats, vanilla protein powder, baking soda, ground cinnamon, and salt into the wet mixture. Mix thoroughly until a thick dough forms.
- Add Chocolate Chips: Fold in the dark chocolate chips if using, evenly distributing them throughout the dough for sweet bursts in every bite.
- Shape Cookies: Scoop 12 equal mounds of dough onto the prepared baking sheet. Flatten each mound slightly to form cookie shapes, ensuring even baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown, indicating they are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute peanut butter with almond butter or sunflower seed butter for a different flavor.
- For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- If you prefer less sweetness, reduce the honey to 2 tablespoons.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; store in a freezer-safe bag for up to 2 months.
