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PB Banana Oat Protein Cookies

Servings: 4 Total time: 30 min


  • Banana, very ripe

  • 1 cup Oats, old-fashioned or quick oats

  • 1 Egg, lightly beaten

  • 1 scoop Vanilla Protein Powder

  • 1/4 cup Peanut Butter

  • 1/4 tsp Cinnamon

  • 1/2 tsp Vanilla Extract

  • 2 ozs Dark Chocolate Chips, Sugar-Free (such as Lily's)


  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.

  2. In a medium bowl, mash the bananas.

  3. Add the oats, protein powder, egg, cinnamon, salt, vanilla, and peanut butter, and chocolate chips and mix with a fork until combined.

  4. Form the cookie dough into 8 balls, approximately 1.5 inches in diameter. Then, place them on the prepared cookie sheet and press into a flat cookie shape.

  5. Bake for 16 to 20 minutes, until golden. Allow the cookies to rest for five minutes on the cookie sheet before transferring to a cooling rack to cool completely. Enjoy!

  • Leftovers: Refrigerate in an airtight container for up to five days or store in the freezer for up to three months.

  • Serving Size: One serving is equal to two cookies.

  • Optional Ingredients: Add chopped almonds, walnuts, or pecans.

  • Gluten-free: Use gluten-free oats.

  • Vegan: For each egg, combine 1 Tbsp. flaxseed meal with 3 Tbsp. water with a fork or whisk. Let the mixture sit for 5 minutes until it resembles a thick, gel-like consistency.

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