High Protein Banana Breakfast Cookies
Banana oatmeal protein cookies with walnuts and cranberries.
Servings: 8 Cookies
Calories: 145kcal
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