Simple Oatmeal Protein Cookies

These cozy, protein-packed oatmeal cookies are made with wholesome ingredients and are perfect for a nutritious snack or breakfast on the go.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 12 cookies

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

Main ingredients

1 cup rolled oats Use old-fashioned rolled oats for best texture.
1 medium ripe banana, mashed Ripe bananas sweeten naturally and help bind the cookies.
½ cup peanut butter or almond butter Choose unsweetened nut butter to control sweetness.
¼ cup honey or maple syrup Honey provides a richer flavor; maple syrup is vegan.
½ cup protein powder (optional) Vanilla or unflavored works best.
½ teaspoon vanilla extract
½ teaspoon baking soda
to taste chocolate chips or nuts (optional) Consider seasonal add-ins such as pumpkin seeds or dried fruit.

Method

Preparation

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, combine the rolled oats, mashed banana, peanut butter, honey (or maple syrup), protein powder (if using), vanilla extract, and baking soda.
Stir until well combined. The mixture should be moist and slightly sticky.
If desired, fold in chocolate chips or nuts.
Drop spoonfuls of the cookie mixture onto the prepared baking sheet, spacing them about 1 to 1.5 inches apart.
Flatten them slightly with a fork to form cookie shapes.

Baking

Bake for 10–12 minutes or until golden around the edges and firm to the touch.
Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Store cookies in an airtight container for up to 3 days at room temperature or up to 7–10 days in the fridge. For freezing, lay cookies flat until firm, then transfer them to a freezer bag, keeping well for up to 3 months.