Banana Breakfast Cookies

Banana Breakfast Cookies

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Combining two of the best words in the English language, these banana breakfast cookies are sure to make you wake up with a smile this week. The recipe is crazy simple and can be modified to fit different calorie needs.

As it stands, the recipe makes 8 huge breakfast cookies with 135 calories and 8 grams of protein each. I can’t think of many better ways to set your day up for success than a protein cookie with coffee! 

These banana breakfast cookies are super easy to make and pack walnuts, cranberries, oats, and 9 grams of protein into each cookie. They're stored at room temp and perfect for breakfast or a snack on the go!

Ingredients for Banana Breakfast Cookies 

I originally posted this recipe on my Instagram to get a feel for ingredient questions. I’ll briefly cover the most commonly asked questions below. 

Dry Ingredients: Protein Powder and Rolled Oats

The recipe calls for rolled oats, but you’re more than welcome to use quick oats. Though using quick oats may require a slight tweak to amount of banana or protein powder if the cookie dough is too moist. 

For the protein powder, I used PEScience Select Whey and Casein protein. The addition of casein will work a bit differently than a straight whey protein so you may need to add a bit more protein with a whey only.

And since scoop sizes vary with different protein powders, be sure to match the grams and not just the number of scoops. 

three photos of the recipe steps for making banana breakfast cookies

The final texture should be a semi chewy cookie. If you use a different protein and end up with a dry or overly tough breakfast cookie, adding a bit more banana or even a tablespoon of butter/oil should take care of it. 

Liquid Ingredients: Banana and Egg

I received several questions about replacing the banana, believe it or not. You could try using unsweetened apple sauce, canned pumpkin, or other fat replacements. 

As for the egg, you’ll want to leave it alone to avoid losing its binding effects. If you need a plant based alternative, try something like a flax egg. 

Extras: Nuts and Dried Cranberries

Since posting the recipe on Instagram, I’ve seen tons of people making these banana breakfast cookies with all kinds of modifications to the extra fixins. The most popular modification seems to be chocolate chips or peanut butter morsels (or both). 

three photos showing the final steps of a banana breakfast cookies recipe

While you’re encouraged to get creative, it’s worth noting the combined 120 grams of the cranberries and walnuts play a role in the cookie dough’s viscosity. In other words, if you simply leave them out, you may have trouble forming your cookies or getting them to stay together during baking. 

Final Banana Breakfast Cookies Recipe Notes

One final point of emphasis: DO NOT over bake. It might sound silly but baking with protein powder is an art. You can turn perfect banana breakfast cookies into rubber banana pucks in minutes if you’re not careful. 

And like I mentioned above, I posted this recipe on Instagram first so if you’d like to get in on the action there you can find me @mason_woodruff. Or you can join my free Facebook group to share your creations, get ideas and tips from other Proton Party members, and just have an all around swell time. 

High Protein Banana Breakfast Cookies

High Protein Banana Breakfast Cookies

Yield: 8 Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Banana oatmeal protein cookies with walnuts and cranberries. 

Ingredients

  • 1 C (80g) Rolled Oats
  • 2 scoops (62g) Vanilla Protein Powder*
  • 1 tsp Baking Powder
  • 1/4 tsp Kosher Salt (or 1/8 tsp table salt)
  • 1 large (150g peeled) Ripe Banana, mashed
  • 1 large Egg
  • 1 oz (28g) Walnuts or Pecans, crushed
  • 1/2 C (80g) No Sugar Added Dried Cranberries

Instructions

  1. Preheat an oven to 350F and line a baking sheet with parchment paper or cooking spray.
  2. Mix the oats, protein powder, salt, and baking powder in a large bowl.
  3. In a separate bowl, mash the banana before adding the egg. Stir well.
  4. Add the banana and egg to the dry ingredients and stir until evenly mixed.
  5. Fold in the chopped nuts and cranberries.
  6. Spoon the mixture into 8 small circles on the baking sheet. Use a rubber spatula or the backside of the spoon to flatten the cookies and round the edges.
  7. Bake for 8-10 minutes or until the centers are cooked through. The cookies should still be a bit soft but golden brown on the bottom. Do not over bake. Let them cool for a few minutes and dive in.

Notes

  • Each cookie has 3 Smart Points.
  • If you make smaller cookies, divide the total macros by the number of cookies you make. The entire recipe has 1,145 calories, 71g protein, 164g carbs, and 34g fat.
  • Store leftover cookies in an airtight container at room temp for 2-3 days or refrigerate to extend their shelf life. I've found the leftover cookies are best warmed in the microwave for ~10 seconds. 

*I used PEScience Select protein powder. You can use my affiliate discount code mason to save 15% on PEScience products.

Nutrition Information:
Yield: 8 Cookies Serving Size: 1 Cookie
Amount Per Serving: Calories: 145 Total Fat: 4g Carbohydrates: 21g Protein: 9g

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10 thoughts on “Banana Breakfast Cookies”

  • I made these a few weeks ago for my coworker and I. Absolutely loved them, they stayed soft for a few days and were a great mid morning treat.

  • I made these with cranberries and chocolate chips. My banana was roughly 90g so I added 60g unsweetened applesauce and they turned out great!

  • I’m a big fan of healthy treats and I love this one of Mason’s! I always have bananas in the freezer to use so this recipe is made up of things I always have, except for the dried cranberries. So I always replace the cranberries with dark chocolate chips or peanut butter chips, whichever I have on hand! I also add cinnamon to the mix because it’s another favorite add in when baking for me. The best cookie ever!

  • I made these twice in a day. I will not make again as I’ll eat them all LOL. Overall a great way to use your bananas for something easy, quick and using pantry items!

  • These breakfast banana cookies are now they #1 requested cookie at my in laws. I made them with Cafe Latte Protein, Chocolate Chips and PB2 instead! I have also stuck to my meal planning for the whole week because I had a healthy sweet treat!

    Thank you! These are amazing!

  • Added a tsp. of cinnamon for that serious Oatmeal cookie flavor. I was traveling a lot last week, these were easy to pack in a plastic container and SO much tastier than packaged granola bars.

  • I used snickerdoodle protein powder and raisins instead of what was listed and they were DELICIOUS! Healthy Grandmas oatmeal cookies!

  • Let’s be honest, cookies for breakfast is one of the best perks of being an adult ! the possibilities with these are endless too. I usually skip the nuts and cranberries and just add raisins for a healthy oatmeal raisin cookie. So good and so easy!

  • Ok, so I am NOT a banana fan. As in, gag at just the thought of eating them. For whatever reason, I decided to try these, and lawd have mercy, I couldn’t stop eating them! I’ve done several variations, my favorite being to add some cinnamon and chocolate chips and omit the walnuts and cranberries. They’re so easy, so tasty, and stay chewy in a ziplock bag.

  • Hi! I made these today and they turned out kinda dense in texture. I didn’t have a whole egg so I used 1/4 cup egg whites, do you think that could’ve been my issue? Thanks.

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