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

High Protein Banana Breakfast Cookies

Banana oatmeal protein cookies with walnuts and cranberries. 
4.52 from 62 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 Cookies
Calories: 145kcal
Author: Mason Woodruff

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

  • Preheat an oven to 350F and line a baking sheet with parchment paper or cooking spray.
  • Mix the oats, protein powder, salt, and baking powder in a large bowl.
  • In a separate bowl, mash the banana before adding the egg. Stir well.
  • Add the banana and egg to the dry ingredients and stir until evenly mixed.
  • Fold in the chopped nuts and cranberries.
  • 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.
  • 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

Serving: 1Cookie | Calories: 145kcal | Carbohydrates: 21g | Protein: 9g | Fat: 4g