Have a healthy breakfast wherever you go with these delicious protein breakfast cookies! Wholesome oats and banana combine in one bowl with protein-rich hemp seeds, peanut butter, and protein powder to create a tasty, filling, and meal-prep and freezer-friendly breakfast cookie recipe. Take 30 minutes to whip these up, and enjoy at home or on the go!

stack of oatmeal breakfast cookies

Who doesn’t love eating cookies for breakfast? I for one do not know any such person.

The thing about cookies though (even healthy breakfast cookies), is that they’re usually just carbs. And don’t worry, we don’t carb-shame here! We love all kinds of carbs, especially complex and fibre-rich ones (that’s the Registered Dietitian in me speaking).

However, in order to maintain strong, stable energy levels throughout the day, it’s important that we pair our breakfast carbohydrates with protein. That’s where the idea for these protein breakfast cookies came from.

A delicious, easy-to-make, simple-to-follow breakfast cookie recipe that is also higher in protein to help you feel happy (because, cookies) and full for the morning.

Looking for more healthy breakfast recipes to prep? Try my High-Protein Banana Bread Baked Oatmeal or my delicious Chocolate Peanut Butter Overnight Oats.

two breakfast cookies made with oats beside a jug of milk

What’s in the Protein Breakfast Cookies?

  • Oats: I use rolled oats in this recipe (there’s a difference between rolled oats and quick-cooking oats) and they give the perfect chewy, not-mushy breakfast cookie texture. I love making recipes with oats (lots of breakfast ones) because they’re a great source of dietary fibre and important micronutrients like B vitamins and magnesium.
  • Banana: Ripe bananas add natural sweetness, fibre, and potassium to our high-protein breakfast cookie recipe. In addition to their nutrition profile, they also contribute to the chewy texture and keep the cookies from being dry.
  • Protein Powder: A serving of protein powder goes a long way in these breakfast protein cookies. It helps contribute to the 6 grams of protein per cookie (with a serving size being 2 cookies). This means each serving contains 12 grams of protein! Personally, I use an unflavoured whey protein in this recipe, but vanilla protein powder would also work.
  • Egg: The egg helps to bind the cookies together, and also contributes to the protein content. If you want to make this recipe vegan, you can do so but substituting the 1 egg for 1 “flax egg”. To make a flax egg, just combine 3 tbsp water with 1 tbsp ground flaxseed. Let it sit for 5 minutes, then use like an egg in the recipe.
  • Hemp seeds: Also known as hemp hearts, hemp seeds are packed with nutrition – including protein! Each tablespoon of hemp seeds offers 3 grams of protein, making them a great protein-booster for a variety of healthy recipes.
  • Peanut butter: Another protein contributor to these banana oatmeal breakfast cookies. Protein is a great supplemental protein source (and source of healthy fats), offering 4 grams per tablespoon. We use 1/4 cup in this recipe! You can also substitute this with any other nut or seed butter.

Other ingredients that help this recipe come together are maple syrup, vanilla extract, salt, cinnamon, and of course – chocolate chips!

ingredients for breakfast cookies laid out in bowls

Making the Breakfast Cookies:

It’s really just like making any cookies! Start by whisking together the ‘wet’ ingredients in a large mixing bowl. This includes banana, egg, vanilla extract, and maple syrup.

Next, mix in the dry ingredients (except for chocolate chips and nuts) including oats, protein powder, salt, and cinnamon. After this you can fold in the chocolate chips and chopped pecans (or any other nut).

Scoop the cookie ‘batter’ evenly onto a parchment-lined baking sheet. Gently press each cookie down slightly, add an optional sprinkle of flaky sea salt on top, and then bake in the oven at 350F for 15-18 minutes.

Then, you can let the cookies cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.

Freezing the Breakfast Cookies:

The healthy protein breakfast cookies will keep well stored in the fridge up to 4 days. Enjoy them at room temperature, or you can warm them up in the microwave for about 10 seconds. This means melty delicious chocolate inside!

Alternatively, these breakfast cookies are freezer-friendly. You can freeze them up to 3 months, and defrost them in the fridge for a few hours, or straight from frozen in the microwave.

stack of oatmeal breakfast cookies

What to Eat Them With:

For many people, I know just two single breakfast cookies won’t be enough food to keep you full all morning.

Even though they are higher protein cookies, I do recommend pairing them with something else (even better if that something else has more protein) for optimal energy and fullness.

Try serving them with:

two breakfast cookies, one with a bite out of it, made with oats beside a jug of milk

Connect with Hannah Magee, RD!

I hope you love this recipe as much as I do. If you try it, let me know what you think by leaving a rating and a review in the comments below.

Oh, and be sure to take a photo and tag me at @hannahmagee_rd so I can re-share on my stories!

two breakfast cookies made with oats beside a jug of milk

Banana Oatmeal Protein Breakfast Cookies

Have a healthy breakfast wherever you go with these delicious protein breakfast cookies! Wholesome oats and banana combine in one bowl with protein-rich hemp seeds, peanut butter, and protein powder to create a tasty, filling, and meal-prep and freezer-friendly breakfast cookie recipe. Take 30 minutes to whip these up, and enjoy at home or on the go!
5 from 2 ratings

Ingredients

Instructions 

  • Preheat oven to 350F and line a baking sheet with parchment paper. In a large mixing bowl, mash the ripe bananas with a fork. Add the, egg, vanilla extract, maple syrup, and peanut butter then whisk together to combine.
    wet ingredients for breakfast cookies in a bowl
  • Stir in in the dry ingredients (except for chocolate chips and nuts) including oats, protein powder, salt, and cinnamon.
    breakfast cookie batter in a mixing bowl
  • Fold chocolate chips and chopped pecans into the batter.
    chocolate chips and chopped nuts being folded into breakfast cookie batter
  • Scoop batter onto the prepared baking sheet (approx. 2 tbsp per cookie) and gently press down with a fork.
    oat breakfast cookies on a baking sheet before baking
  • Bake at 350F for 15-18 minutes until golden brown and slightly firm to touch. Let cool for 5 minutes on the baking sheet before transferring to a wire cooling rack to cool completely.
    protein breakfast cookies on a baking sheet

Notes

Storage: 
I recommend storing in the fridge – the cookies will keep there the best up to 4 days. 
Alternatively, these breakfast cookies are freezer-friendly. You can freeze them up to 3 months!
Serving: 1cookie, Calories: 160kcal, Carbohydrates: 21g, Protein: 6g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 16mg, Sodium: 150mg, Potassium: 155mg, Fiber: 2g, Sugar: 6g
Did you make this recipe?Be sure to take a photo and tag me at @hannahmagee_rd so I can see!