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Protein Banana Oat Cookies Recipe

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4.4 from 8 reviews

Delicious and healthy protein cookies made with ripe bananas, oats, and vanilla protein powder. These cookies are naturally sweetened and enhanced with peanut butter and sugar-free chocolate chips, perfect for a nutritious snack or post-workout treat.

Ingredients

Wet Ingredients

  • 2 medium very ripe bananas
  • 1 large egg (lightly beaten)
  • ½ teaspoon vanilla extract
  • ¼ cup peanut butter (or nut butter, or seed butter)

Dry Ingredients

  • 1 cup old fashioned oats (or quick oats, check labels for gluten-free)
  • 1 scoop vanilla protein powder (such as Orgain)
  • ¼ teaspoon cinnamon
  • Pinch kosher salt

Add-ins

  • ¼ cup sugar free chocolate chips (such as Lily’s)

Instructions

  1. Preheat Oven: Preheat oven to 350 degrees F (175 degrees C) and line 2 sheet pans with parchment paper or silicon baking mats to prevent sticking and allow easy cleanup.
  2. Position Oven Racks: Move oven racks to the second from top and second from bottom slots to ensure even baking and browning for both trays.
  3. Mash Bananas: In a medium bowl, use a fork to mash the ripe bananas until smooth but still slightly chunky, forming the moist base of the cookies.
  4. Mix Ingredients: Add oats, vanilla protein powder, lightly beaten egg, cinnamon, kosher salt, vanilla extract, peanut butter, and sugar-free chocolate chips to the mashed bananas. Stir with a fork until all ingredients are well combined and the batter is even.
  5. Form Cookies: Using a ¼-cup measuring scoop, portion out the cookie dough onto the prepared baking sheets. Flatten the tops slightly using the back of the measuring cup for uniform thickness. Place 4 cookies per sheet to allow space for spreading.
  6. Bake Cookies: Bake in the preheated oven for 16 to 20 minutes. Halfway through baking, rotate the pans between the racks to ensure even cooking and browning on all cookies.
  7. Cool Cookies: Remove pans from the oven and let cookies cool on the pans for 5 minutes. Then transfer cookies to a wire rack to cool completely before serving or storing.

Notes

  • For gluten-free cookies, be sure to use certified gluten-free oats and protein powder.
  • Use very ripe bananas for natural sweetness and better texture.
  • You can substitute peanut butter with any other nut or seed butter to accommodate preferences or allergies.
  • Sugar-free chocolate chips keep this recipe low in added sugar, but regular chocolate chips can be used if preferred.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://marthatasty.com/protein-banana-oat-cookies-recipe/