Oatmeal Protein Banana Cookies (Printable Version)

# What You'll Need:

→ Wet Ingredients

01 - 190 g mashed banana (about 2 large)
02 - 120 g natural peanut butter or nut butter of choice (or sunflower seed butter)
03 - 2 large eggs
04 - 30 ml pure maple syrup (or honey or light agave)
05 - 7 ml pure vanilla extract

→ Dry Ingredients

06 - 5 g baking soda
07 - 1.5 g ground cinnamon
08 - 30 g vanilla protein powder (or substitute with oat flour)
09 - 25 g ground flaxseed meal
10 - 18 g chia seeds
11 - 90 g rolled oats
12 - 60 g chopped toasted walnuts, pepitas, or almonds
13 - 55 g dark chocolate chips
14 - 30 g reduced-sugar dried cranberries

# Step-by-Step Directions:

01 - In a large mixing bowl, whisk together the mashed banana, peanut butter, and eggs until the mixture is completely smooth. Whisk in vanilla extract and maple syrup until incorporated.
02 - Sprinkle baking soda, ground cinnamon, protein powder, flaxseed meal, and chia seeds evenly over the wet mixture. Stir thoroughly to combine.
03 - Gently fold in rolled oats, nuts, chocolate chips, and dried cranberries until evenly distributed. The batter should appear fairly loose.
04 - Cover the bowl with plastic wrap and refrigerate for at least 4 hours to allow the dough to set. For thicker cookies, chill overnight.
05 - Preheat oven to 190°C (375°F) and position a rack in the center. Line a baking tray with parchment paper or a silicone baking mat.
06 - Scoop the dough in 60 ml (1/4 cup) portions onto the prepared baking tray. Shape each portion into a round, slightly flattened mound using your fingers if needed.
07 - Bake for 9 to 12 minutes, until the cookies are nearly set on top and edges, and a toothpick comes out clean from the center. Allow cookies to cool on the baking tray for 15 minutes, then transfer to a wire rack to cool completely.

# Helpful Notes:

01 - For sweeter cookies, add an extra tablespoon (15 ml) of maple syrup to the mixture.
02 - Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
03 - Thickness depends on chilling time; overnight refrigeration yields puffier cookies.
04 - To prepare oat flour at home, pulse rolled oats in a food processor until fine.

Go Back