Ingredients
Dry Ingredients
- 1 cup rolled oats
- ½ cup almond flour (or coconut flour)
- ½ cup protein powder (vanilla or chocolate)
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
Wet Ingredients
- 2 ripe bananas, mashed
- ¼ cup nut butter (almond, peanut, or cashew)
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ¼ cup milk (dairy or non-dairy)
Mix-ins
- ½ cup mix-ins (such as chocolate chips, nuts, dried fruit, or seeds)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the rolled oats, almond (or coconut) flour, protein powder, ground cinnamon, and baking soda. This ensures an even distribution of all dry components.
- Prepare Wet Ingredients: In a separate mixing bowl, mash the bananas until smooth, then mix in the nut butter, honey (or maple syrup), vanilla extract, and milk. Stir until everything is well-blended and creamy.
- Combine & Add Mix-ins: Gradually add the dry ingredients to the wet mixture. Stir together using a spatula or spoon, being careful not to overmix. Once combined, fold in your choice of mix-ins, such as chocolate chips, chopped nuts, dried fruit, or seeds, to evenly distribute them throughout the dough.
- Shape & Bake: Using a cookie scoop or spoon, place mounds of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie slightly with the back of the scoop or your fingers, as they won’t spread much during baking. Bake for 12-15 minutes, or until the cookies are golden brown and set on the edges.
- Cool & Enjoy: Remove the baking sheet from the oven and allow the cookies to cool for a few minutes before transferring them to a wire rack. Enjoy warm, or store for later as a convenient, protein-packed breakfast or snack.
Notes
- For a vegan version, use plant-based protein powder and maple syrup instead of honey.
- Mix and match your favorite nut butters and mix-ins for endless variations.
- Cookies will be soft and chewy, not crunchy.
- Store leftovers in an airtight container at room temperature for 2–3 days, or refrigerate for up to 1 week.
- For added crunch, toast nuts or seeds before adding as mix-ins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
