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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.

Easy oatmeal protein cookies with banana and no protein powder

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.

This Sugar Cookie Overnight Protein Oatmeal 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 6 grams of protein per cookie, these cookies energize my body and keep me full all morning long (so do these Peanut Butter Protein Cookies).

Instead of using protein powder, I focused on including a variety of accessible and affordable naturally high-protein ingredients, including oats, pumpkin seeds, chia seeds, and nut butter.

Banana protein cookies with oatmeal and chia seeds

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).
  • 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.

Ingredient Note

Although I am a fan of whey protein and use it regularly (this is the brand I usually buy), I know protein power is not something that everyone purchases regularly.

My goal was to create a naturally sweetened, reasonably high-protein breakfast cookie that would taste great and be satisfying without it, and I’m so happy with the way these oatmeal protein cookies turned out.

If you have protein powder on hand, see my notes below for how to add a scoop (or two) to this recipe.

  • Vanilla + Cinnamon. Adds depth of flavor and a heavenly aroma.
  • Baking Soda. For lightness, lift, and softness.
  • Oat Flour. Is loaded with more protein than wheat flour and is 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 raisins. Feel free to get creative and see my suggested variations below. (This Energy Balls | The Ultimate Recipe Guide is also a great resource for flavor inspiration.)
healthy oatmeal protein cookies with banana and raisins

The Directions

  1. In a large bowl, stir together the wet ingredients until combined.
  2. Stir in the dry ingredients.
  3. Fold in any mix-ins.
  4. Chill for at least 4 hours, or overnight for best results.
  5. Spoon 1/4 cup portions onto a baking sheet. 
  6. Bake in a 375 degree F oven until the cookies feel dry and set on the top.
  7. Remove from oven and let cool. ENJOY!

Recipe Adaptations

This oatmeal protein cookie recipe is an ideal way to enjoy more of the ingredients you love or to make good use of the odd bits of leftover dried fruits, nuts, and chips lurking in your pantry (same goes for these Healthy Granola Bars). Here are a few of my favorites:

  • Oatmeal Protein Cookies with Dried Fruit. I love the combo of dried cranberries and raisins because they are pleasantly chewy and not too sweet.
  • Oatmeal Protein Cookies with Chocolate Chips. For more sweetness, you could easily transform this recipe into chocolate chip protein cookies. Just note that, depending upon what mix-ins you swap, you may alter the cookies’ protein content. (Chocolate lovers would also enjoy these Chocolate Peanut Butter Energy Balls.)
  • Oatmeal Protein Cookies with Protein Powder. I have not tried adding protein powder to these cookies. I think you could experiment with a tablespoon or two, but since I haven’t tested the recipe this way, I can’t be certain. If you do decide to play around with adding protein powder, I’d love to hear how it goes.
Easy oatmeal Protein Cookies without protein powder

Storage Tips

  • 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.

Recommended Tools to Make This Recipe

  • 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

Can I Make Oatmeal Protein Cookies with Other Gluten Free Flour?

I have not personally made these cookies without oat flour before. However many readers have reported making a gluten free protein cookie using a combination of 1/2 almond flour and 1/4 cup coconut flour. Another suggested using buckwheat flour which is not only gluten free but higher in protein too (BONUS).

How Can I Make These Oatmeal Protein Cookies Without Peanut Butter?

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.

How Can I Make Oatmeal Protein Cookies Vegan?

Readers have reported being able to make these protein cookies without eggs by swapping them for the equivalent of two flax eggs.

Oatmeal Protein Cookies

4.84 from 30 votes
These easy oatmeal protein cookies with banana and raisins deliver 6 grams of protein per cookie without a single scoop of protein powder!

Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes

Servings: 12 cookies



  • In a large bowl, whisk together the mashed banana and peanut butter until smooth. Stir in the eggs until evenly combined. Next, stir in the maple syrup, chia seeds, vanilla, and cinnamon.
  • Sprinkle the baking soda, then the oat flour, over the top. Fold to combine. Last, fold in the pepitas, cranberries, and raisins. The batter will look very liquidy.
  • Place the bowl in the refrigerator to chill and set for at least 4 hours, or cover with plastic and refrigerate overnight.***
  • When ready to bake, place a rack in the center of your oven and preheat the oven to 375 degrees 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 slightly flat on top.  
  • Bake for 12 to 14 minutes, until the cookies feel dry and set on the top and edges and a toothpick inserted into the center comes out clean. Let cool on the pan for 10 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.
  • PROTEIN BOOST: I have not tried adding protein powder to these cookies. I think you could experiment with a tablespoon or two, but since I haven’t tested the recipe this way, I can’t be certain. If you do decide to play around with adding protein powder, I’d love to hear how it goes.
  • *FOR SWEETER COOKIES: As written, these cookies are not super sweet. If you desire a sweeter cookie, add 1 tablespoon of additional maple syrup.
  • **HOMEMADE OAT FLOUR: 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 12)Calories: 184kcalCarbohydrates: 19gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 31mgPotassium: 232mgFiber: 3gSugar: 7gVitamin A: 56IUVitamin C: 2mgCalcium: 36mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

4.84 from 30 votes (9 ratings without comment)

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  1. I was looking for a breakfast cookie full of protein and fiber but not too sweet. This was perfect! I used all dried cranberries instead of raisins. Will definitely be making this often! Thank you!5 stars

  2. I did add two scoops of protein powder to thicken it up instead of refrigerating and they were super yummy! I’m confident they would have tasted just as amazing without the protein powder though. Thank you for this recipe!5 stars

    1. Hi Judith! I’d check with your doctor or nutritionist if you have specific questions or concerns about any recipe. I’d hate to give you advice that isn’t correct and want to be safe!

  3. I am so happy I found this recipe, I like how easily I can adapt it. I used date syrup instead of maple so yummy and I replaced one of the tablespoons of chia with flax.5 stars

  4. I made this with a few adjustments. First, I substituted ground flax seed for the chia. The biggest change, instead of sitting in the fridge for hours, I poured it into an 8×8 greased baking pan, topped it with unsweetened coconut and cooked immediately. Baking soda begins to activate in the presence of moisture, so immediate bake made sense. I ended up with a light, fluffy and very moist cake that holds together incredibly well despite the lack of gluten. This earns my first 5 star rating. Amazing recipe.5 stars

  5. I’ve made this recipe 5 times now. I’ve tried it with peanut butter and recently a batch with sunflower seed butter. This recipe is a keeper! I make it and let it sit overnight in the frig, it really thickens up. And I did not like the cookie form so I’ve been using a mini muffin pan – the recipe makes 24 per batch. This recipe is really forgiving to any mix-ins you prefer too – Coconut flakes, dried cherries, diced prunes, flaxseed, sunflower seeds.5 stars

  6. I have been looking for a not too sweet protein cookie recipe and this is really a great one! I added protein powder too and couldn’t taste it. I also added ground flax and used dried unsweetened tart cherries. Love these!5 stars

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