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Stack of oatmeal protein cookies with drizzle and dried fruit on top

Oatmeal Protein Cookies

These healthy oatmeal protein cookies are soft, chewy, naturally satisfying, and perfect when you want a quick homemade snack without spending much time in the kitchen.
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Prep Time 10 minutes
Cook Time 2 hours 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 115
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups rolled oats
  • 2 medium ripe bananas mashed
  • ½ cup vanilla protein powder
  • ¼ cup natural peanut butter
  • 2 tbsp honey or maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp baking powder
  • ⅛ tsp salt
  • ¼ cup dark chocolate chips
  • 2 tbsp milk as needed for texture

Equipment

  • Mixing bowl
  • Medium bowl
  • Measuring cups and spoons 
  • Fork or whisk
  • Spoon or cookie scoop
  • Baking sheet
  • Parchment paper Alternative: Use a silicone baking mat instead
  • Oven
  • Use a blender to make oat flour if needed
  • air fryer with a lined basket for small batches

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
    In a large mixing bowl, mash the bananas until mostly smooth.
    Add the egg, peanut butter, honey, and vanilla extract to the mashed bananas. Whisk or mix with a fork until well combined.
    Bowl of cookie dough mixture with whisk and added ingredients
  2. In a separate bowl, combine the rolled oats, protein powder, cinnamon, baking powder, and salt.
    Add the dry ingredients to the wet ingredients and stir until a thick cookie dough forms.
    Fold in the dark chocolate chips. If the mixture feels too dry, add 1 to 2 tablespoons of milk until the dough is scoopable but still thick.
    Bowl with oats protein powder spices and peanut butter ready to mix
  3. Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheet. Gently flatten each cookie slightly with the back of a spoon, since they do not spread much while baking.
    Bake for 10 to 12 minutes, or until the edges are lightly golden and the cookies are set.
    Cookie dough portions placed on a baking tray lined with parchment paper
  4. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
    Transfer to a wire rack or plate to cool completely before serving.
    Stack of golden oatmeal cookies cooling on a wire rack

Video

Notes

Nutrient Amount per Serving
Serving Size 42 g
Calories 115
Carbohydrates 13 g
Protein 6 g
Fat 5 g
Saturated Fat 1.5 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 1.8 g
Trans Fat 0 g
Cholesterol 16 mg
Sodium 78 mg
Potassium 145 mg
Fiber 2 g
Sugar 5 g
Vitamin A 35 IU
Vitamin C 1.8 mg
Calcium 38 mg
Iron 0.9 mg

Cooking Tips

  • Use very ripe bananas for the best natural sweetness and softer texture.
  • Choose a protein powder you already like the taste of, since it strongly affects the final flavor.
  • For softer cookies, do not overbake. Remove them as soon as the centers look set.
  • For firmer cookies, let the dough rest for 5 minutes before scooping so the oats can absorb more moisture.
  • Add chopped walnuts, raisins, shredded coconut, or chia seeds for extra texture.
  • If the dough seems too wet, add 1 to 2 extra tablespoons of oats.
  • Store in an airtight container for up to 4 days, or refrigerate for a slightly denser, chewier texture.