Why You'll Love It
- Packed with lasting energy from protein and complex carbs.
- Incredibly satisfying chew from the old-fashioned oats.
- Naturally sweetened with a touch of honey and ripe bananas.
- Perfect for meal prep - they stay soft and delicious for days.
"These cookies are my go-to snack! They're so satisfying and keep me full for hours. My whole family loves them."
Essential Ingredient Guide
- Old-Fashioned Rolled Oats: These give the cookies their signature hearty texture. Don't use quick oats, they'll make the cookies too mushy. I love the way they smell when you mix them in, so toasty and warm.
- Vanilla Protein Powder: This is our secret weapon for the protein boost. A good quality vanilla whey or plant-based powder works best. It makes the batter smell like birthday cake, which is never a bad thing.
- Ripe Bananas: The spottier, the better. They add natural sweetness and moisture, so we can cut back on added sugar. You know they're perfect when you can smell that sweet banana scent from across the kitchen.
- Cinnamon: Just a dash, but it makes all the difference. It adds a warm, cozy depth that makes these cookies taste like home.
- Almond Butter: This brings a rich, nutty flavor and helps bind everything together. I use the creamy kind, and I always give the jar a really good stir first.
- Dark Chocolate Chips: A little bit of chocolate makes everything better, right? I use the dark kind for a less sweet, more grown-up flavor that pairs so well with the oats.
Complete Cooking Process
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Ingredient Readiness:
Everything needs to be at room temperature, especially the almond butter and the egg. Cold ingredients just don't blend together as well, and you'll end up with a clumpy dough. I usually take everything out about an hour before I start.
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Flavor Development:
The magic really starts when you mash the bananas and mix them with the almond butter and honey. That's when the kitchen starts to smell amazing. The cinnamon gets stirred in here, too, and it just smells so warm and comforting.
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Texture Control:
Folding in the oats is my favorite part. You gotta do it gently, just until they're incorporated. Overmixing can make the cookies tough. The dough will be thick and a bit sticky, and that's exactly what you want for a chewy cookie.
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Finishing Touches:
The chocolate chips go in last. I always save a few to press into the tops of the cookie dough balls right before baking. It makes them look so pretty coming out of the oven.
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Serving Timing:
Let them cool on the baking sheet for at least 10 minutes. I know it's hard to wait, but if you try to move them too soon, they'll fall apart. They firm up as they cool, becoming the perfect, portable snack.
- Use a cookie scoop for perfectly even cookies every time.
- Don't flatten the dough balls - they will spread just the right amount on their own.
- For extra chewy cookies, slightly underbake them by a minute or two.
- Let the cookies cool completely before storing them to keep them from getting soggy.
Pro Tips
I've made these cookies so many times, I could probably do it in my sleep. The thing I love most is how forgiving they are. Oops, you only have one banana? Use a little extra applesauce. Dang, you're out of chocolate chips? Throw in some dried cranberries instead. They're just so adaptable. And the smell… wow. There’s nothing quite like the smell of oats and cinnamon baking. It fills the whole house with this feeling of warmth and contentment. I often make a batch on a Sunday afternoon, and it just sets a calm, happy tone for the whole week ahead. They're the perfect companion to a fresh sweet salad for a balanced lunch.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The dough will be thick and sticky - this is normal and ensures a chewy texture.
- These cookies don't spread much, so shape them how you want them to look baked.
- They are best stored in an airtight container to maintain their soft, chewy texture.
Frequently Asked Questions
→ Can I use a different protein powder?
Absolutely. Vanilla whey or a vanilla plant-based pea protein blend works best flavor-wise. I'd avoid unflavored or chocolate powders as they can alter the taste too much. The goal is a subtle vanilla background.
→ My dough is too wet, what should I do?
This can happen if your bananas are very large. Just add a couple more tablespoons of oats until the dough comes together and is thick enough to scoop.
→ Can I make these gluten-free?
Yes, easily! Just make sure you use certified gluten-free oats. All the other ingredients are naturally gluten-free, so it's a simple swap.
→ How long do they keep?
They stay soft and delicious for about 5 days in an airtight container at room temperature. You can also freeze the baked cookies for up to 3 months.
→ Can I omit the chocolate chips?
Of course. They'll still be wonderful. You could add raisins, dried cherries, or even some chopped nuts instead for a different twist.
→ Why didn't my cookies spread?
This usually means your dough was too dry. Next time, make sure your almond butter is nice and drippy, and your bananas are well-mashed. A perfect dough should be thick but soft.
Chef's Tips
Store cooled cookies in an airtight container at room temperature for up to 5 days.,For a nut-free version, use sunflower seed butter instead of almond butter.,These cookies freeze beautifully! Place them in a freezer bag for up to 3 months.
Nutrition Facts
per serving
145
Calories
7g
Protein
17g
Carbs
6g
Fat
Taste Profile
A comforting balance of gentle sweetness, warm spice, and nutty richness.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Sunflower seed butter for nut-free, peanut butter for a stronger flavor.
Use equal amounts for a vegan-friendly sweetener.
Recipe Variations
Try these delicious twists on the original
Tropical Twist
Add 1/4 cup of shredded coconut and use dried pineapple pieces instead of chocolate chips.
Apple Pie Version
Add 1/2 teaspoon of apple pie spice and use diced dried apples as the add-in.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the dough, which leads to tough cookies.
- Using quick oats instead of old-fashioned, resulting in a mushy texture.
- Baking on a dark baking sheet which can cause the bottoms to burn.
- Not letting the cookies cool on the pan, causing them to break.
Meal Prep & Storage
Make Ahead Tips
You can scoop the dough onto a baking sheet and freeze it solid, then transfer the dough balls to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the baking time.
Leftover Ideas
Leftover cookies are perfect for a quick snack. They stay soft. If they seem a bit dry, pop them in the microwave for 10 seconds.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven, line baking sheet, mash bananas.
Mix wet ingredients, then whisk dry ingredients together.
Combine wet and dry, fold in chocolate chips, scoop onto sheet.
Bake cookies for 10-12 minutes.
Let cookies cool on the baking sheet before enjoying.
Protein Oatmeal Cookies Recipe
Easy protein oatmeal cookies are a healthy and delicious snack perfect for any time of day. Packed with wholesome ingredients and a satisfying chew.
Timing
Prep Time
15 Minutes
Cook Time
12 Minutes
Total Time
27 Minutes
Recipe Details
Ingredients
Wet Ingredients
- 01 2 medium ripe bananas, well mashed (about 1 cup)
- 02 1/2 cup creamy almond butter
- 03 1/4 cup honey or maple syrup
- 04 1 large egg, room temperature
- 05 1 teaspoon vanilla extract
Dry Ingredients
- 01 1 1/2 cups old-fashioned rolled oats
- 02 1/2 cup vanilla protein powder
- 03 1 teaspoon ground cinnamon
- 04 1/2 teaspoon baking soda
- 05 1/4 teaspoon fine sea salt
Add-Ins
- 01 1/3 cup dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. It's a simple step, but it makes cleanup so much easier.
In a large bowl, mash the bananas until they're nice and smooth. Then, add the almond butter, honey, egg, and vanilla. Stir it all together until it's well combined. It'll look a little lumpy from the banana, and that's just fine.
In a separate medium bowl, whisk together the oats, protein powder, cinnamon, baking soda, and salt. This ensures the baking soda is evenly distributed so your cookies rise nicely.
Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Don't overmix! Fold in the dark chocolate chips last.
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet. They don't spread a ton, so you can gently press them down a little if you want a flatter cookie. I like to press a few extra chocolate chips on top.
Bake for 10-12 minutes, or until the edges are just starting to turn golden brown. The centers will still look soft. Let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. This wait is the hardest part.
Notes & Tips
- 1 Store cooled cookies in an airtight container at room temperature for up to 5 days.
- 2 For a nut-free version, use sunflower seed butter instead of almond butter.
- 3 These cookies freeze beautifully! Place them in a freezer bag for up to 3 months.
Tools You'll Need
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Large mixing bowl
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Medium mixing bowl
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Whisk
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Spatula
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Measuring cups and spoons
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Baking sheet
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Parchment paper
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Cookie scoop (optional but helpful)
Must-Know Tips
- Use ripe bananas for natural sweetness and moisture.
- Don't overmix the dough to keep the cookies tender.
- Let cookies cool on the pan to set their structure.
Professional Secrets
- Room temperature ingredients blend more smoothly.
- A cookie scoop ensures uniform baking.
- Slightly underbake for the chewiest texture.
Recipe by
Lily_HarperFrom crispy bites to soft nibbles, I’m all about snack-time happiness made simple and delicious.
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