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Easy Protein Oatmeal Breakfast Cookies

Three stacked, rustic oatmeal chocolate chip breakfast cookie on a light gray plate.
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Prepare these simple, wholesome oatmeal breakfast cookies for a quick, grab-and-go morning meal. They are ideal for meal prep and provide lasting energy.

Ingredients

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  • 2 cups rolled oats
  • 1 cup whole wheat flour or gluten-free blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup protein powder (vanilla or unflavored)
  • 1/2 cup mashed ripe banana (about 1 medium)
  • 1/4 cup maple syrup or honey
  • 1/4 cup melted coconut oil or unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup mix-ins (e.g., dried fruit, chocolate chips, nuts)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the oats, flour, baking soda, cinnamon, salt, and protein powder.
  3. In a separate medium bowl, combine the mashed banana, maple syrup, melted oil, egg, and vanilla extract. Mix until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
  5. Fold in your chosen mix-ins.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten the tops slightly with a fork.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a peanut butter version, substitute 1/4 cup of the oil with creamy peanut butter.
  • These cookies store well in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.
  • If you prefer lower sugar, reduce the maple syrup to 1/3 cup and use unsweetened mix-ins.

Nutrition

Find it online: https://fooddexterity.com/breakfast-cookie-recipe-easy-morning-cookies/