High-Protein Breakfast Cookies – Oatmeal Peanut Butter
These breakfast cookies are for mornings when you want something quick, satisfying, and honestly delicious. They’re soft, chewy, and packed with oats, peanut butter, and just enough sweetness to feel like a treat. You can mix them up in one bowl and bake a batch for the week.
Grab one on your way out the door, or warm it up with coffee for a cozy start. They’re simple, wholesome, and genuinely filling.
Ingredients
Method
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Mash the bananas: In a large mixing bowl, mash the ripe bananas until mostly smooth. A few small lumps are fine.
- Whisk in wet ingredients: Add the peanut butter, eggs, maple syrup (or honey), and vanilla. Mix until the batter looks cohesive and glossy.
- Add the dry mix: Stir in the oats, protein powder (or Greek yogurt), cinnamon, baking soda, and salt. Fold until everything is evenly combined. The dough will be thick and scoopable, not runny.
- Fold in extras: If you’re using add-ins like chocolate chips, seeds, or nuts, gently fold them in now.
- Scoop the cookies: Use a heaping tablespoon or cookie scoop to portion about 16–18 cookies. Space them about 2 inches apart. Flatten slightly with damp fingers or the back of a spoon—they won’t spread much.
- Bake: Bake for 11–14 minutes, until the edges feel set and the tops look dry with a light golden tint. Don’t overbake; they should stay soft.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool.
- Enjoy or store: Eat warm, or let them cool fully before storing for meal prep.
What Makes This Recipe So Good
- High protein without the fuss: Each cookie gets a boost from peanut butter, Greek yogurt or protein powder, and eggs. They actually keep you full.
- One-bowl, no-chill dough: Stir, scoop, and bake.
No fancy tools or long prep time.
- Naturally sweetened: Maple syrup or honey gives gentle sweetness without refined sugar overload.
- Perfect texture: Chewy from oats, tender from banana and peanut butter, and just firm enough to hold together on the go.
- Customizable: Swap the add-ins to match your taste—chocolate chips, seeds, or dried fruit all work.
- Meal-prep friendly: These freeze beautifully and reheat in seconds.
Ingredients
- 2 cups old-fashioned rolled oats
- 1/2 cup vanilla or unflavored whey or plant-based protein powder (or 1/2 cup plain Greek yogurt)
- 1 cup natural peanut butter (creamy; well stirred)
- 2 ripe bananas, mashed (about 1 cup)
- 2 large eggs
- 1/3 cup maple syrup or honey
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- Optional add-ins (about 1 cup total): dark chocolate chips, chopped peanuts, chia seeds, flaxseed, shredded coconut, or dried cranberries
Step-by-Step Instructions
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Mash the bananas: In a large mixing bowl, mash the ripe bananas until mostly smooth. A few small lumps are fine.
- Whisk in wet ingredients: Add the peanut butter, eggs, maple syrup (or honey), and vanilla.
Mix until the batter looks cohesive and glossy.
- Add the dry mix: Stir in the oats, protein powder (or Greek yogurt), cinnamon, baking soda, and salt. Fold until everything is evenly combined. The dough will be thick and scoopable, not runny.
- Fold in extras: If you’re using add-ins like chocolate chips, seeds, or nuts, gently fold them in now.
- Scoop the cookies: Use a heaping tablespoon or cookie scoop to portion about 16–18 cookies.
Space them about 2 inches apart. Flatten slightly with damp fingers or the back of a spoon—they won’t spread much.
- Bake: Bake for 11–14 minutes, until the edges feel set and the tops look dry with a light golden tint. Don’t overbake; they should stay soft.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
They’ll firm up as they cool.
- Enjoy or store: Eat warm, or let them cool fully before storing for meal prep.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days. Place a small piece of parchment between layers to prevent sticking.
- Refrigerator: Keeps well for 5–6 days. They’ll be a bit firmer; warm in the microwave for 10–15 seconds to soften.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
Thaw overnight in the fridge or microwave from frozen for 20–30 seconds.
Benefits of This Recipe
- Balanced macros: Protein from peanut butter, eggs, and protein powder or yogurt. Complex carbs from oats. Healthy fats to keep you satisfied.
- Fiber-rich: Oats and optional seeds support digestion and steady energy.
- No refined flour: Rolled oats act as the base, so there’s no need for all-purpose flour.
- Kid-friendly and portable: A lunchbox-friendly option that still feels like a cookie.
- Quick prep: Minimal cleanup and a reliable bake time make it easy to fit into any routine.
Common Mistakes to Avoid
- Using instant oats: Quick oats can make the cookies dense and dry.
Stick with old-fashioned rolled oats for the best texture.
- Too much protein powder: Overpacking the scoop can dry out the dough. Measure lightly and level the scoop, or use Greek yogurt as a swap.
- Overbaking: These cookies should be soft. Pull them when the tops are set but still tender; they’ll firm up as they cool.
- Skipping the salt: A little salt makes the peanut butter and maple flavor pop.
Don’t omit it unless your peanut butter is very salty.
- Using dry peanut butter: Old, stiff peanut butter won’t blend smoothly. Use fresh, well-stirred natural peanut butter for the best mix.
Alternatives
- Nut-free: Swap peanut butter for sunflower seed butter or tahini. Flavor will change slightly, but the texture stays great.
- Dairy-free: Use plant-based protein powder and skip yogurt.
If needed, add 1–2 tablespoons dairy-free milk to loosen the dough.
- No banana: Replace bananas with 1 cup unsweetened applesauce and add an extra 2 tablespoons peanut butter for richness.
- Different protein: Collagen or egg white protein works, but start with 1/3 cup and adjust for dough consistency.
- Flavor twists: Add orange zest and cranberries for a bright, holiday vibe. Or try cocoa powder (2 tablespoons) with dark chocolate chips for a rich version.
FAQ
How much protein is in each cookie?
It depends on your protein powder and add-ins, but most batches land around 8–12 grams per cookie when using whey protein and peanut butter, assuming 16 cookies. If you need an exact count, plug your specific brands and amounts into a nutrition calculator.
Can I make these vegan?
Yes.
Use a plant-based protein powder, replace the eggs with two flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, rested for 10 minutes), and choose maple syrup instead of honey. Bake times stay about the same.
Do I need a mixer?
No. A sturdy spoon or spatula is enough.
The dough is thick, but it comes together quickly in one bowl.
Can I use steel-cut oats?
Not as a direct swap. Steel-cut oats won’t soften enough during baking. If you only have steel-cut, pulse them in a blender until they resemble rolled oats, or stick with rolled oats for best results.
What if my dough looks too dry?
Add a splash of milk (dairy or non-dairy) or an extra tablespoon of peanut butter and mix again.
The dough should be thick but moist and easy to scoop.
Are these sweet enough without chocolate chips?
Yes, thanks to the banana and maple syrup. If you prefer less sweetness, reduce the syrup by a tablespoon. If you like a dessert-leaning cookie, add the chips.
Can I make them smaller or larger?
Absolutely.
For smaller cookies, bake 9–11 minutes. For larger, bake 13–15 minutes. Watch the edges and tops for doneness.
Can I use crunchy peanut butter?
Yes.
Crunchy peanut butter adds texture and is a great choice if you like a little bite. Make sure it’s well stirred so the oil is evenly distributed.
In Conclusion
These High-Protein Breakfast Cookies make busy mornings feel easy. They’re wholesome, chewy, and packed with ingredients that actually satisfy.
Mix a batch on Sunday, stash them in the fridge or freezer, and start your days with something that tastes good and fuels you well. Customize the add-ins, keep the method simple, and enjoy a breakfast that works as hard as you do.
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