Cookies for breakfast? Yes! These Oatmeal Protein Cookies are not “cookies” in the traditional sense but more like a delightful cross between a traditional cookie and a muffin top. They’re soft, chewy, and scrumptious!
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My go-to portable breakfast option.
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.
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 in these cookies, including oats, flaxseeds, chia seeds, and nut butter.
Think of these oatmeal protein cookies 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.
5 Star Review
“I made those cookies this weekend as part of my weekly meal prep and they are DELICIOUS!”
— Lisa —
My Tips for Perfect Oatmeal Protein Cookies (+ A Few Variations)
- Use a Ripe Banana. It adds lots of natural sweetness to these cookies! (Banana is also used in these Healthy No Bake Cookies.)
- Make Sure Your Protein Powder Is Tasty. If it’s yuck in a smoothie, it’s not going to make these protein cookies taste good either! I love this protein powder (and you can get 10% off with code WELLPLATED at checkout)!
- Try Making Them Vegan. Readers have reported being able to make these protein cookies without eggs by swapping them with two flax eggs.
- Adjust the Sweetness to Your Tastes. If you would like a sweeter cookie you can increase the amount to suit your taste. Honey or agave may also be used.
- Swap Out the 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.
More Protein-Packed Breakfast Ideas
- Just like these oatmeal protein cookies, my Vegan Protein Bars are a great breakfast on-the-go!
- You won’t believe how fluffy and perfect these Protein Pancakes are! I like to keep a batch in my freezer for busy mornings.
- Cottage Cheese Eggs are rich, creamy, and super EASY. If savory breakfasts are your jam, you’ve got to try them!
Oatmeal Protein Cookies
Prep: 15 minutes
Cook: 10 minutes
Total: 4 hours 40 minutes
Servings: 22 cookies
Video
Made with banana, peanut butter and protein powder, my oatmeal protein cookies deliver 10 grams of protein per serving. Great for meal prep!
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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
- 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
- ½ cup chopped toasted walnuts pepitas, or almonds
- ⅓ cup dark chocolate chip
- ¼ cup reduced-sugar dried cranberries
Instructions
- In a large bowl, whisk together the mashed banana, peanut butter, and eggs until smooth. Whisk in the vanilla and maple syrup.
- Sprinkle the baking soda, cinnamon, protein powder, flaxseed, and chia seeds over the top. Stir to combine.
- Fold in the oats, walnuts, chocolate chips, and cranberries. The batter will look very liquidy.
- 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.
- 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.
- 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.
Notes
- 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.
Nutrition
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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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!
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.