Description
These Protein Oatmeal Breakfast Cookies are a wholesome and delicious morning treat packed with natural ingredients like bananas, oats, and protein powder. They offer a balanced mix of carbohydrates, protein, and healthy fats, making them perfect for a quick breakfast on-the-go or a nutritious snack. Soft and chewy, with a hint of cinnamon and a customizable touch of mix-ins such as dried fruit or nuts, these cookies are easy to prepare and bake to golden perfection.
Ingredients
Scale
Main Ingredients
- 1 ripe banana, mashed
- 1/2 cup unsweetened applesauce
- 1/4 cup natural peanut butter (or any nut butter)
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 cup protein powder (vanilla or unflavored)
- 2 cups high-protein oats (or regular oats)
- 2 tbsp chia or hemp seeds (or flaxseeds)
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
Optional Mix-Ins
- Dried fruit
- Chocolate chips
- Nuts
- Seeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: In a large mixing bowl, combine the mashed banana, unsweetened applesauce, natural peanut butter, vanilla extract, maple syrup, protein powder, oats, chia or hemp seeds, cinnamon, and sea salt. Stir everything together until well combined into a thick, slightly wet dough.
- Form Cookies: Spoon portions of the dough onto the prepared baking sheets, spacing them evenly. Flatten each spoonful slightly with the back of the spoon to form cookie shapes.
- Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges of the cookies turn golden brown.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes. Then transfer them to a wire rack to cool completely, which will help them set and maintain their shape.
Notes
- You can customize these cookies by adding your favorite mix-ins such as dried fruit, chocolate chips, nuts, or seeds during the mixing step.
- If you prefer a sweeter cookie, increase the maple syrup slightly but be cautious not to add too much liquid as it may affect the texture.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.
- For a nut-free version, substitute peanut butter with sunflower seed butter or additional applesauce.
- Ensure the protein powder is suitable for baking to maintain the best texture and flavor.
