Description
These oatmeal protein cookies are delicious, healthy, and packed with protein, making them a perfect snack for any time.
Ingredients
Scale
- ¾ cup (180g) mashed banana, about 2 large
- ½ cup (120g) peanut butter, or other nut butter
- 2 large eggs
- 2 tablespoons (30ml) pure maple syrup, or honey or light agave
- 1 ½1/2 teaspoons (6g) pure vanilla extract
- 11/2 teaspoon (5g) baking soda
- ½1/2 teaspoon (2g) ground cinnamon
- ¼ cup (30g) vanilla protein powder, or oat flour
- ¼ cup (30g) ground flaxseed meal
- 2 tablespoons (30g) chia seeds
- 1 cup (90g) rolled oats
- ½ cup (60g) chopped toasted walnuts, pepitas, or almonds
- ⅓ cup (50g) dark chocolate chips
- ¼ cup (40g) reduced-sugar dried cranberries
Instructions
- Scoop & Roll Dough: Start by scooping the cookie dough into small balls. As you roll them in your hands, you will feel the dough stick a bit, but that is okay! This helps them hold their shape during baking. Make sure they are not too big, or they might turn out a bit too doughy.
- Chill the Dough: Pop the rolled balls into the fridge and let them chill for a few hours, or overnight if you can. The dough becomes firmer, which helps avoid spreading when you bake. Do not skip this part; it can make a big difference in the cookie texture!
- Preheat & Prepare Oven: While your dough chills, preheat your oven to 350 degrees F (175 degrees C). The right temperature is key to achieving that nice, chewy cookie consistency. And remember, a well-preheated oven is essential; otherwise, the cookies could end up flat.
- Place Cookies on Sheet: Arrange the chilled dough balls on a baking sheet lined with parchment paper. Space them out since they will spread a bit while baking. You will get a lovely aroma in your kitchen as they bake, but keep the spacing right to avoid cookie collisions!
- Bake & Cool Cookies: Put the sheet in the oven and bake for about 10 minutes, until they are lightly golden. It is tempting to let them go longer, but taking them out on time keeps that chewy texture. Once baked, let them cool on the sheet for a few minutes before transferring them to a wire rack. They might look soft, but they will firm up nicely as they cool!
Notes
- Storage Tips: Store leftover cookies at room temperature in an airtight container for up to 1 week or freeze for up to 3 months.
- Expert Tips: Use a ripe banana for natural sweetness. Ensure your protein powder tastes good to avoid affecting flavor. Consider chilling the dough overnight for thicker cookies.
- Reheating Instructions: To reheat, place cookies in a microwave for about 10 to 15 seconds until warm.
- Serving Suggestions: Enjoy with a side of yogurt or fresh fruit. Pair with a smoothie for a complete breakfast. Serve with nut butter spread on top for extra flavor.
- Recipe Variations: Add dried fruits like raisins or apricots for more sweetness. Incorporate spices like nutmeg or ginger for varied flavor. Use different nut butters for distinct tastes like cashew or sunflower seed.
- Ingredient Notes: When selecting bananas, look for ones that are ripe for the best sweetness. If you need to substitute the peanut butter, almond butter or pumpkin seed butter can be used for those with peanut allergies. To make the cookies vegan, substitute the eggs with two flax eggs. Maple syrup can be adjusted with honey or agave to modify sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 88mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 17mg