Ingredients
Method
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mash the ripe bananas until smooth and liquid.
- Add the peanut butter, rolled oats, and protein powder to the mashed bananas and stir until evenly combined.
- For a more flavorful cookie, add the chia seeds, melted coconut oil, honey, chocolate chips, raisins, vanilla extract, cinnamon, and sea salt. Stir well.
- Use a small cookie scoop to shape the dough into 20 cookies and place them on the prepared baking sheet. Flatten each cookie to about ½ inch thick using the back of a spoon.
- Bake the cookies for 10-12 minutes, or until set and the bottoms begin to brown.
- Allow the cookies to cool on a wire rack before transferring to an airtight container for storage.
Nutrition
Notes
These protein oatmeal cookies are perfect for meal prep, quick grab-and-go snacks, or a satisfying breakfast. They're gluten-free, and you can swap out ingredients like peanut butter for almond butter if preferred.