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Delicious and healthy oatmeal protein breakfast cookies on a plate.

Easy Breakfast Cookies

These oatmeal protein cookies are soft, naturally sweet, and perfect for busy mornings. They're easy to make, customizable, and packed with staying power from the oats and protein.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas, mashed Use spotted bananas for optimal sweetness.
  • 2 cups rolled oats Can substitute with certified gluten-free oats.
  • 1 scoop protein powder (vanilla) Feel free to use a different flavor if desired.
  • 1 piece egg (or a flax egg) For a vegan option, use a flax egg.
  • 2 tablespoons nut butter (peanut or almond) Sunflower seed butter is a great nut-free option.
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 pinch salt
Optional Mix Ins
  • to taste chocolate chips
  • to taste chopped walnuts
  • to taste shredded coconut
  • to taste raisins

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mash the bananas in a bowl until mostly smooth, leaving some small lumps.
  3. Stir in the egg and nut butter until the mixture looks creamy.
  4. Mix in the oats, protein powder, cinnamon, baking powder, and salt. Fold in your mix ins.
  5. Let the dough sit for 5 minutes to allow the oats to soak up moisture.
Baking
  1. Scoop the dough onto the baking sheet and gently press each mound down slightly.
  2. Bake for 12 to 15 minutes until set and lightly golden on the edges.
  3. Cool for at least 10 minutes before moving them to a wire rack.

Notes

Store cookies in an airtight container in the fridge for up to 5 days. To freeze, place in a zip bag. Thaw at room temperature or microwave for about 15 seconds. If using frozen bananas, drain excess liquid or adjust with oats.