Increasing the amount of protein in my breakfasts has been one of the most positive, lasting healthy diet changes I’ve made over the past few years and I have today’s Oatmeal Protein Cookies to thank for it.
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As odd as it sounds, I find that as long as I have a good serving of protein first thing in the morning, I make better dietary choices all day long.
These Protein Overnight Oats and these Peanut Butter Protein Bars are two of my favorite easy ways to add extra protein to my breakfasts, and these lightly sweet, nutty oatmeal protein cookies have quickly become another.
With 10 grams of protein for two small cookies, they energize my body and keep me full all morning long (so do these Peanut Butter Protein Cookies).
In addition to protein powder, I focused on including a variety of accessible and affordable naturally high-protein ingredients, including oats, flaxseeds, chia seeds, and nut butter.
5 Star Review
“I made those cookies this weekend as part of my weekly meal prep and they are DELICIOUS!”
— Lisa —
How to Make Oatmeal Protein Cookies
Cookies for breakfast? Yes! These oatmeal protein cookies are not “cookies” in the traditional sense but are more like a delightful cross between a traditional cookie and muffin top.
Think of them as a healthy breakfast cookie that’s higher in protein than most (like these Quinoa Breakfast Bars). They’re simple to make, freezer-friendly, and infinitely adaptable.
The Ingredients
- Banana. Help bind the cookies together, adds moisture, and a healthy serving of fiber and potassium. (Banana is also used in these Healthy No Bake Cookies.)
- Peanut Butter. Sneaks in additional protein to the cookies and infuse them with wonderful peanut buttery goodness (like in these No Bake Granola Bars).
- Protein Powder. If you prefer cookies without protein powder, you can swap oatflour. I love this protein powder (and you can get 10% off with code WELLPLATED at checkout)!
- Eggs. For richness, tenderness, and softness. The eggs also help the eggs puff and rise in the oven.
- Maple Syrup. For subtle sweetness. If you would like a sweeter cookie you can increase the amount to suit your taste. Honey or agave may also be used.
- Chia Seeds. For texture, crunch, AND 6 grams of protein per tablespoon. They’re my secret to loading these cookies (and these Vegan Protein Bars) with plant-based protein without resorting to using protein powder.
- Flaxseed Meal. Be sure to purchase ground flaxseeds, not whole ones.
- Vanilla + Cinnamon. Adds depth of flavor and a heavenly aroma.
- Baking Soda. For lightness, lift, and softness.
- Oats. Loaded with more protein than wheat flour and also considered gluten-free. Make sure to check your labels to ensure your oats come from a gluten free facility if this is a concern for you.
- Mix-Ins. These easy oatmeal protein cookies are endlessly versatile. My favorite mix-in combination is a blend of pepitas, dried cranberries, and chocolate chips. Feel free to get creative and use your favorites or what yo have in your patnry. (This Energy Balls | The Ultimate Recipe Guide is also a great resource for flavor inspiration.)
Storage Tips
- To Store. Store leftover cookies at room temperature for 3 days or refrigerate for 1 week.
- To Freeze. Freeze the cookies in an airtight container for up to 3 months.
- Cookie Scoop. My favorite tool for making uniformly-sized cookies of all kinds.
- Cookie Sheets. These have been my loyal cookie-making companion for years. They’re truly the best.
Cookies! Now part of a balanced breakfast.
Frequently Asked Questions
If you have a peanut allergy and need to avoid peanut butter, readers have reported making these successfully with almond but and pumpkin seed butter. I’m sure another allergy-friendly nut butter would also work. Make sure to make sure any ingredient you swap for was processed in a peanut-free facility if allergies are a concern.
Readers have reported being able to make these protein cookies without eggs by swapping them for the equivalent of two flax eggs.
These easy oatmeal protein cookies with banana and peanut butter deliver 10 grams of protein per 2 cookies. A delicious wholesome treat (or breakfast cookie!)
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In a large bowl, whisk together the mashed banana, peanut butter, and eggs until smooth. Whisk in the vanilla and maple syrup.
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Sprinkle the baking soda, cinnamon, protein powder, flaxseed, and chia seeds over the top. Stir to combine.
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Fold in the oats, walnuts, chocolate chips, and cranberries. The batter will look very liquidy.
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Place the bowl in the refrigerator to chill and set for at least 4 hours, or for the thickest cookies, cover with plastic and refrigerate overnight.
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When ready to bake, place a rack in the center of your oven and preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. With a large cookie scoop or spoon, portion the batter by 1/4 cupfuls onto the prepared cookie sheet. If needed, shape them lightly with your fingers so that they are round and very slightly flat on top.
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Bake for 9 to 12 minutes, until the cookies feel nearly set on the top and edges and a toothpick inserted into the center comes out clean (they will look underbaked but will set up more on the baking sheet). Let cool on the pan for 15 minutes, then transfer to a wire rack to finish cooling completely.
- TO STORE: Store leftover cookies at room temperature for up to 1 week.
- TO FREEZE: Freeze the cookies in an airtight container for up to 3 months.
- *FOR SWEETER COOKIES: As written, these cookies are not super sweet. If you desire a sweeter cookie, add 1 tablespoon of additional maple syrup.
- This recipe was updated in March 2025 – the original version called for 3/4 cup oatflour in place of the rolled oats, flaxseed, and protein powder. It also called for 1/4 cup raisins instead of chocolate chips. Feel free to play around! To make your own oat flour, pulse 3/4 cup oats in a food processor until they are well ground.
- ***TIP: I found that 4 hours of refrigeration time was sufficient for the cookies to set and be thick and puffed like in the photos. Ben’s mom found that she needed to chill them overnight or the cookies came out flat. The thickness may vary with your oven, but if you want to be 100% sure of having thick, puffy cookies, I’d suggest overnight refrigeration.
Serving: 1(of 22)Calories: 150kcalCarbohydrates: 16gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 17mgSodium: 88mgPotassium: 164mgFiber: 3gSugar: 5gVitamin A: 28IUVitamin C: 1mgCalcium: 42mgIron: 1mg
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