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Easy Peanut Butter Banana Oatmeal Breakfast Cookies

Three golden brown breakfast cookie stacked on a small ceramic plate, ready to eat.
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Make these simple, high-protein breakfast cookies for a quick, grab-and-go morning meal or snack prep.

Ingredients

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  • 2 ripe bananas, mashed
  • 1/2 cup peanut butter (natural, unsweetened)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups rolled oats (not instant)
  • 1/2 cup protein powder (vanilla or unflavored)
  • 1/4 cup ground flaxseed
  • 1/4 cup mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the mashed bananas, peanut butter, egg, and vanilla extract. Mix until smooth.
  3. Add the cinnamon and salt to the wet ingredients and stir them in.
  4. In a separate bowl, mix the rolled oats, protein powder, and flaxseed.
  5. Add the dry ingredients to the wet ingredients. Stir until everything is just combined. Fold in chocolate chips if you are using them.
  6. Drop rounded tablespoons of the dough onto the prepared baking sheet, leaving space between each cookie. Gently flatten the tops slightly with a fork.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free option, use certified gluten-free rolled oats.
  • You can substitute almond butter for peanut butter if needed.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
  • These cookies freeze well; place parchment paper between layers before freezing.

Nutrition

Find it online: https://tasteportfolio.com/breakfast-cookie-peanut-butter-banana-oatmeal/