Description
Delicious and nutritious oatmeal protein cookies made with mashed bananas, peanut butter, and protein powder. These cookies are packed with wholesome ingredients like rolled oats, chia seeds, ground flaxseed, and chopped nuts, sweetened naturally with maple syrup and featuring bursts of dark chocolate and dried cranberries. Perfect for a healthy snack or post-workout treat, these cookies are easy to prepare and require a chilling period to achieve the perfect texture.
Ingredients
Wet Ingredients
- ¾ cup mashed banana (about 2 large)
- ½ cup peanut butter (or other nut butter of choice or sunflower seed butter)
- 2 large eggs
- 2 tablespoons pure maple syrup (or honey or light agave)
- 1 ½ teaspoons pure vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ cup vanilla protein powder (or swap oat flour)
- ¼ cup ground flaxseed meal
- 2 tablespoons chia seeds
- 1 cup rolled oats
Add-ins
- ½ cup chopped toasted walnuts (or pepitas, or almonds)
- ⅓ cup dark chocolate chips
- ¼ cup reduced-sugar dried cranberries
Instructions
- Whisk wet ingredients: In a large bowl, whisk together the mashed banana, peanut butter, and eggs until smooth. Then whisk in the vanilla and maple syrup to combine thoroughly.
- Combine dry ingredients: Sprinkle the baking soda, cinnamon, vanilla protein powder, ground flaxseed meal, and chia seeds over the wet mixture. Stir well to integrate all the dry ingredients into the batter evenly.
- Fold in oats and add-ins: Gently fold in the rolled oats, chopped toasted walnuts, dark chocolate chips, and reduced-sugar dried cranberries. The batter will be quite liquidy at this stage.
- Chill the batter: Cover the bowl with plastic wrap and place it in the refrigerator for at least 4 hours to chill and set. For thicker cookies, refrigerate overnight.
- Preheat oven and prepare baking sheet: Place an oven rack in the center of your oven and preheat it to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape the cookies: Using a large cookie scoop or a spoon, portion the batter into 1/4 cupfuls onto the prepared baking sheet. Shape lightly with your fingers so the cookies are round and slightly flattened on top.
- Bake the cookies: Bake for 9 to 12 minutes, until the tops and edges feel nearly set and a toothpick inserted into the center comes out clean. The cookies may look slightly underbaked but will firm up on the baking sheet.
- Cool the cookies: Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. This helps them firm up perfectly.
Notes
- You can swap peanut butter with any nut or seed butter of your choice, such as almond butter or sunflower seed butter.
- Protein powder can be replaced with oat flour for a less protein-intensive version.
- Refrigeration time is important to achieve the right cookie consistency; overnight chilling yields thicker cookies.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- These cookies are best stored in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
