Banana Oatmeal Breakfast Cookies
10min
15min
5
444
Chef's Note
These cookies store well in an airtight container for up to 5 days. For a softer cookie, reduce baking time by 2 minutes. You can also freeze the unbaked cookie dough portions and bake them fresh whenever you want a warm breakfast cookie!
Tags
Ingredients
3 large ripe bananas
3 cups rolled oats
1 cup protein powder (vanilla)
1/4 cup honey
1/2 cup peanut butter
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup chopped walnuts
Instructions
- 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2
In a large bowl, mash 3 large ripe bananas with a fork until smooth.
- 3
Add 1/2 cup peanut butter and 1/4 cup honey to the mashed bananas and mix well.
- 4
Stir in 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and 1/4 teaspoon salt until combined.
- 5
Add 3 cups rolled oats and 1 cup protein powder to the mixture and stir until everything is well incorporated.
- 6
Fold in 1/2 cup chocolate chips and 1/2 cup chopped walnuts.
- 7
Using a 1/4 cup measuring cup or ice cream scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- 8
Slightly flatten each cookie with the back of a spoon (they won't spread much during baking).
- 9
Bake for 12-15 minutes until the edges are golden brown.
- 10
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (per serving)
444
33g
50g
12g
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