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Banana Breakfast Cookies

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!

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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. 

one banana breakfast cookie being held above a pile of cookies on a white plate

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. 


  • 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


  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.


  • 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: 145Total Fat: 4gCarbohydrates: 21gProtein: 9g

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Bekah Legaspi

Saturday 18th of April 2020

These were great when I needed to grab a quick breakfast snack before my morning online meetings. I didn't have any nuts or cranberries so I just subbed them for mini semi sweet chocolate chips and the consistency still came out fine. Perfect to bring to my Zoom meetings with an iced coffee!

Danielle M

Wednesday 15th of April 2020

I make these as muffins and really prefer that format. They come out pretty moist. Usually get 8 from a batch but depends on your muffin tin/cup size. I've also succeeded in using 50% whey and 50% casein vanilla protein powders instead of PEScience.


Wednesday 15th of April 2020

I made these with chocolate and pb chips and loved them! Stored them in the fridge

Rimma Wolfe

Wednesday 29th of January 2020

The flavor was pretty good, but it was a bit dry for my liking although I may have over baked them. Next time I will lower my baking time by a minute or two and try it with chocolate chips. Who says you cant have chocolate for breakfast?!


Wednesday 27th of November 2019

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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