Healthy Oatmeal Protein Cookies for Busy Days & Cravings
If I’m Being Honest, These Are My “Oops, Too Many Bananas” Cookies
You know those moments when you stare at a sad, spotty banana and think… “How did I let another one go mushy?” Yeah, me too. That’s how these Healthy Oatmeal Protein Cookies were born—sort of a happy accident, honestly. (Last time, I was meant to bake sourdough but got lured by a pile of soon-to-be-overripe bananas instead.) These cookies have become my trusty fix when someone wants a snack that feels like dessert but doesn’t send ’em bouncing off the walls. The first time I made a batch, my husband sneakily wrapped up four for his work lunch—left me none! Cheeky, right?
Why I Keep Coming Back to This Recipe
I make these whenever my kiddo’s been snubbing breakfast, or when I need something quick between Zoom calls (or, let’s be real, after midnight). They’re just sweet enough, sort of hearty, and if you ignore the odd time I burn them—pretty foolproof. My family absolutely hovers near the oven whenever these bake; the aroma pulls ’em in like moths to a lamp.
(Not gonna lie, I once swapped the vanilla for almond by accident and, well, let’s just say we still ate them, but nobody raved.)
So, Here’s What You Need (Substitutions Welcome!)
- 2 ripe bananas, mashed (I’ve used pumpkin puree in a pinch, works okay but not quite as sweet)
- 1 cup rolled oats (my gran always said to use Quaker, but I buy generic and can’t tell the difference)
- 3/4 cup protein powder – vanilla’s my pick but chocolate was… weird (I tried it once; wouldn’t repeat)
- 2 tbsp honey or maple syrup (aforementioned gran swore by golden syrup; honestly, honey’s easier)
- 1/4 cup nut butter (I bounce between peanut and almond, or skip if we’re low—it’s flexible)
- 1/2 tsp cinnamon (sometimes I go wild and do a whole teaspoon, we like it punchy)
- 1/4 cup chocolate chips or raisins (sometimes both if I’m feeling reckless)
- A pinch of salt
- 2–3 tbsp milk or plant milk (add more if mixture seems dry; didn’t use any last time, and it still worked)
- Optional: A handful of chopped nuts, shredded coconut, or, I dunno, chia seeds if you’re feeling virtuous
Let’s Bake (Or Make a Mess, Either Way)
- Heat your oven to 175C (about 350F), unless, like my old oven, it runs hot, then go a smidge lower.
- Grab a mixing bowl. Mash the bananas till they’re mostly smooth (a few lumps? All good, I promise).
- Chuck in oats and protein powder. Stir. (This is where I inevitably spill oats on the floor. Every. Time.)
- Add in honey, nut butter, cinnamon, salt, and any of the “extras” (nuts, chocolate, etc). Stir again. It’s going to look a bit, um, sticky. That’s normal.
- Splash in milk a spoonful at a time. If it falls off the spoon in sticky blobs, you’re golden. Too dry? More milk. Too wet? More oats. (Yes, it’s more art than science.)
- Spoon little mounds onto a parchment-lined tray. Flatten them out slightly—use a fork or just your hand, I won’t judge. At this point, I usually sneak a few chocolate chips meant for the cookies. Oops.
- Bake for 10–13 minutes, till the edges are just browning. My rule: better underbaked than over (texture is way better). If they look pale, don’t panic—they’ll firm up as they cool.
- Let cool for a few (unless, like me, you eat one burning hot and regret nothing).
Things I Wish I’d Known (Cookie Wisdom, or Close Enough)
- If you overbake them, they get dry. Happened during a kitchen deep clean. Lesson learned.
- Skip the chocolate chips and add dried cherries for a moodier flavor—I liked it but the kid was unimpressed.
- Doubling the recipe seems brilliant, but actually I just eat more that day. Not a “problem,” per se.
Cookie Experiments—Some Winners, Some Regrets
- Chopped dates instead of honey: too chewy; not my favorite.
- Added a dash of cardamom once—was magical (just a pinch though, or it’ll taste like soap, trust me).
- Used all coconut flour once. Wouldn’t recommend. They turned out like sweet sand.
- Tossed in a tablespoon of tahini out of curiosity—turns out, I liked the nutty twist!
What You’ll Need, But Don’t Sweat It
I usually grab a big mixing bowl, a wooden spoon (somehow feels more legit than using a spatula), and a lined baking tray. If you don’t have parchment, just grease the tray; worst case, pry the cookies off with a blunt knife—been there, done that.
Storing Them… Or, More Likely, Not
Stick them in an airtight container and they’ll keep for three days—although honestly, in my house, they go before the day’s out. You can freeze them, but I always forget mine in the freezer, so take that with a grain of salt.
How I Serve These (And Occasionally Hide Them)
Great as-is, or dunked in coffee (don’t knock it till you’ve tried it). I’ve been known to sandwich two together with yogurt for a “breakfast whoopie pie.” Fun fact: my little one likes them chilled from the fridge, says it’s “like ice cream.”
Hard-Earned Lessons (AKA, Don’t Rush!)
- I once tried to speed up prep by skipping the parchment—spent more time scrubbing the tray than baking. Not worth it.
- Mashing bananas with a fork is fine, but once I tried a blender; it ended up more soup than mash. Oops.
- Bake in small batches the first time; my oven’s hot spots once crisped half a batch into oblivion.
Your Questions—Honestly Answered
- Can I make these without protein powder? Yep! Just up the oats a touch and maybe add a bit more banana (or Greek yogurt if you’ve got it handy), though they won’t be as protein-packed.
- Can I make ’em vegan? Sure am. Just swap honey for maple syrup and use a plant-based protein powder. (I like this list by Minimalist Baker for ideas.)
- How do you get them chewy not crumbly? Don’t overbake! I find a minute can make all the difference (just check at 10 min and go from there).
- What protein powder do you use? Usually MyProtein’s vanilla, but really, anything not too sweet. Oh, and avoid the ones with stevia if you’re not a fan of aftertaste—it can taste a bit odd.
Anyway, back to these cookies. They’re like having your cake and eating it too—guilt’s off the menu. Give ‘em a go, see what works for you, and if you’re curious how others spin their recipes, Cookie and Kate’s healthy cookie guide is worth a look. (Though personally I like mine a bit chunkier.)
Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup vanilla protein powder
- 1/2 cup unsweetened applesauce
- 1/3 cup natural peanut butter
- 1/4 cup honey or maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 cup mini chocolate chips (optional)
- 1/4 teaspoon salt
Instructions
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1Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large bowl, mix together the rolled oats, protein powder, cinnamon, baking soda, and salt.
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3Add the applesauce, peanut butter, and honey (or maple syrup) to the dry ingredients and mix until well combined.
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4Fold in mini chocolate chips if using.
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5Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing evenly.
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6Bake for 10-12 minutes or until the cookies are set and slightly golden. Let cool before enjoying.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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