These Oatmeal Protein Cookies are not just your average cookies; they’re a powerhouse of nutrition and flavor. Packed with wholesome ingredients like banana, peanut butter, and oats, each cookie delivers a delightful crunch, scrumptious chewiness, and a healthy dose of protein to kickstart your day. Perfect for breakfast or a snack, these cookies are both easy to make and deliciously satisfying!
Budget Information
The total cost for this Oatmeal Protein Cookies recipe is approximately $10, which translates to about $0.45 per cookie (making 22 cookies). This budget-friendly treat combines nutrition and flavor without breaking the bank!
Why This Recipe Works
This recipe is a game-changer for anyone looking to boost their protein intake while satisfying their sweet tooth. The blend of mashed banana and peanut butter not only binds the cookies but also brings a rich, comforting flavor. Plus, using oats not only adds protein and fiber but also gives these cookies an enticing chewy texture. Trust me, you’ll be reaching for these cookies every morning instead of ordinary breakfast options!
Ingredients + Optional Substitutions
Here’s what you’ll need to make these delightful cookies, along with any optional substitutions to cater to your pantry or dietary needs:
- 2 ripe bananas – about $0.50; they help bind the cookies and add moisture.
- 1 cup peanut butter – about $2.00; this can be substituted with almond or sunflower seed butter for a nut-free option.
- 1/2 cup protein powder – about $1.50; feel free to use oat flour if you want to skip the protein powder.
- 2 large eggs – about $0.50; for richness, or substitute with 2 flax eggs for a vegan option.
- 1/4 cup maple syrup – about $1.00; honey or agave syrup could work in place of maple syrup.
- 1/4 cup chia seeds – about $1.00; these are optional but add crunch and protein.
- 1/4 cup ground flaxseed – about $0.75; also optional, but it enhances fiber content.
- 1 teaspoon vanilla extract – about $0.25; for added flavor.
- 1 teaspoon cinnamon – about $0.10; brings warm, cozy notes.
- 1 teaspoon baking soda – about $0.05; essential for leavening.
- 2 cups rolled oats – about $1.00; these can be replaced with quick oats if preferred.
- Mix-ins – feel free to add chocolate chips, dried fruit, or nuts; these can cost around $2.00 depending on your choices.
Step-by-Step Recipe Instructions
Step 1: Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking while they bake and to make clean-up a breeze.
Step 2: In a large mixing bowl, mash the ripe bananas until smooth. Add the creamy peanut butter and eggs to the bananas, whisking everything together until you have a silky mixture. Next, incorporate the maple syrup and vanilla extract, creating a delightful base of flavors.
Step 3: Now it’s time to sprinkle in the dry ingredients. Gently add the baking soda, cinnamon, protein powder, flaxseed, and chia seeds. Stir everything together until well combined, and don’t be alarmed if the batter appears a bit liquidy—it’s all part of the charm!
Step 4: Fold in the rolled oats and your choice of mix-ins, whether that’s chocolate chips, dried cranberries, or chopped nuts. The mixture will thicken up as the oats absorb moisture, but it should remain somewhat loose.
Step 5: Cover your bowl with plastic wrap and refrigerate the batter for at least 4 hours, or overnight for maximum thickness. This step ensures that your cookies will puff up perfectly when they bake, creating that desirable soft center.
Step 6: Once the batter has chilled, scoop out 1/4 cup portions and place them on the prepared baking sheet. If needed, gently shape them into rounds with your hands, making sure they’re slightly flat on top for even baking.
Step 7: Bake in your preheated oven for 9 to 12 minutes, until the edges are golden and a toothpick inserted comes out clean. The cookies may look underbaked at first, but they’ll firm up as they cool. Let them rest on the baking sheet for about 15 minutes before transferring to a wire rack to cool completely. Enjoy!
Nutritional Facts
Each cookie (from a batch of 22) has approximately:
– Calories: 150 kcal
– Protein: 5 g
– Carbohydrates: 16 g
– Total Fat: 8 g
– Saturated Fat: 2 g
– Fiber: 3 g
– Sugar: 5 g
– Sodium: 88 mg
Storage and Reheating Tips
To store your cookies, simply place them in an airtight container at room temperature, where they’ll stay cozy for about 3 days. If you want them to last longer, refrigerate the cookies for up to a week. For longer-term storage, freeze them in a freezer-safe container or zip-top bag for up to 3 months. When you’re ready to indulge, just pop them in the microwave for a few seconds or let them thaw at room temperature.
Serving Suggestions
These Oatmeal Protein Cookies make a wonderful breakfast on their own—pair them with a steaming cup of coffee for a delightful start to your day. You can also crumble them over yogurt or cottage cheese for a nutritious snack or sprinkle them with fresh fruit for a little extra sweetness. They’re perfect as a post-workout energy boost, too!
Reader Tips or Helpful Notes
For sweeter cookies, feel free to add an extra tablespoon of maple syrup to the batter. If you like a texture variation, try swapping in some chopped nuts or using different spices like nutmeg for a unique twist. If you’re ever short on ingredients, these cookies are incredibly adaptable—just use what you have on hand!
Recipe FAQs
Can I make these cookies gluten-free?
Absolutely! Just ensure your oats are certified gluten-free, and you’ll be good to go.
Can I freeze these cookies?
Yes, they freeze beautifully! Just remember to use an airtight container to keep them fresh.
How do I know when the cookies are done baking?
Look for golden edges and a slightly soft center; they will firm up as they cool!
Are these cookies suitable for kids?
Definitely! They’re a nutritious treat that kids love, and you can always customize the mix-ins to their liking.
Can I use another type of nut butter?
Yes, almond butter or sunflower seed butter would work great as alternatives!
