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This post may contain affiliate links. Please read my disclosure and privacy policy.
You may stop buying protein bars once you make and taste these easy, 4 ingredient banana oat protein cookies. It takes about 1 minute to mix the cookie dough for these scrumptious cookies, which are vegan, gluten-free, oil-free and customizable with different add-ins.
Today is a very exciting day, the explanation of which can be summed up in one word: SUNSHINE!
After hiding behind gray clouds for weeks, the sun is bathing our fair city in golden rays, and, with apologies to my friends in Northern climes, it is a blissful 50 degrees here in the Piney Woods of East Texas. Sigh.
Since I cannot send each of you bottles of sunshine, I offer instead a batch of so simple protein cookies. They are guaranteed to cheer no matter what the weather.
Better still, these cookies are designed to keep you on track with all of your 2015 healthful eating plans and fitness goals! So, for example, you can curl up under a blanket with a cup of tea, a few of these cookies, and a good read, and then head out the door an hour or two later, energized and ready to go work up a sweat. These are cookies with power.
The starting point for this particular recipe was my 2-Ingredient Oatmeal Cookies. They are a perfect treat, but I decided to play around with a higher protein option using vegan protein powder.
It took a few (very wonky) batches before I got these right, but my triumphant version (banana bread buttons 6.0) tastes like mini bites of moist and decadent banana bread.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Only 4 ingredients
- Quick and easy to make
- High protein (6 grams protein and 114 calories for a 2 cookie serving)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Rolled oats (certified gluten-free, as needed)
- Very ripe bananas
- Plant based vanilla protein powder (i.e., vegan protein power)
- Almond butter (or the nut butter or seed butter you prefer; see notes for options)
Step by Step Directions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
- Pulse half of the oats (3/4 cup) in a food processor or blender until chopped into a coarse meal.
- In a medium mixing bowl, stir together the mashed bananas and almond butter until blended. Add the ground oats, remaining rolled oats, and protein powder. Stir until well blended.
- Shape the dough into 1 inch (2.5 cm) balls. Place onto prepared baking sheet and gently press down (about halfway) to flatten) (space cookies about 1 inch apart; they do not spread).
- Bake in the preheated oven for 11 to 15 minutes or until golden brown at edges.
- Remove from oven and transfer cookies to a wire rack. Cool completely.
Flavor Variations
The cookies are great plain, but are wide open for a range of flavor variations! Here are some ideas to consider:
- Spices: Add one spice, or a combination of spices. For example, use all cinnamon, allspice or ginger, or combine any of the three (together) or with small amounts of other spices, such as cloves, nutmeg or cardamom (I recommend you do not add more than 1 teaspoon of spices in total). Or add a teaspoon of pumpkin pie spice.
- Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries, dried blueberries, or dried figs.
- Chocolate: Add up to 1/2 cup of your favorite chocolate chips or chunks, or 1 to 2 tablespoons of cacao nibs.
- Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds (toasted, or raw), such as walnuts, pecans, peanuts, pepitas (green pumpkin seeds) or sunflower seed kernels.
- Extracts or Zests: Add a teaspoon of vanilla extract or 1/4 to 1/2 teaspoon of almond extract. Or add one to two teaspoons of finely grated orange zest, lime zest or lemon zest.
- Swap Out the Almond Butter: Use other nut butters, such as cashew butter or peanut butter, or use a seed butter such as sunflower seed butter or pumpkin seed (pepita) butter.
Now for heaven’s sake, eat some cookies, brave the cold/savor the sunshine/or both, and head out for a walk, run or ride!
FAQ
- How should I store the banana oat protein cookies? Store the cookies in an airtight container at cool room temperature for up to 5 days, in the refrigerator for up to 2 weeks or the freezer for up to 6 months.
- What can I use in place of protein powder? You can swap it for an extra 1/4 cup of rolled oats. To still get a protein boost, swap an equal volume (1/4 cup) of finely chopped nuts or seeds (e.g., pecans, walnuts, peanuts, sunflower seeds, hemp hearts, or almond flour) for the protein powder.
- What can I use in place of the oats? An equal amount of quinoa flakes can be used. There is not need to grind half of the quinoa flakes, so skip step one and cmbine all of the quinoa flakes with the banana almond butter mixture.
Related Recipes
Banana Oat Protein Cookies (4 Ingredients)
Equipment
- 1 Large Baking Sheet (light in color)
Ingredients
- 1.5 cups rolled oats, certified gluten-free, if needed
- 1 cup mashed very ripe banana, about 2 to 3 large
- 1/4 cup smooth almond butter, (see notes for other options)
- 1/4 cup plant based (vegan) vanilla protein powder
- Optional: add ins , (see notes for options)
Instructions
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
- Pulse half of the oats (3/4 cup) in a food processor or blender until chopped into a coarse meal.
- In a medium mixing bowl, stir together the mashed bananas and almond butter until blended. Add the ground oats, remaining rolled oats, and protein powder. Stir until well blended.
- Shape the dough into 1 inch (2.5 cm) balls. Place onto prepared baking sheet and gently press down (about halfway) to flatten) (space cookies about 1 inch apart; they do not spread).
- Bake in the preheated oven for 11 to 15 minutes or until golden brown at edges.
- Remove from oven and transfer cookies to a wire rack. Cool completely.
Notes
-
- Spices: Add one spice, or a combination of spices. For example, use all cinnamon, allspice or ginger, or combine any of the three (together) or with small amounts of other spices, such as cloves, nutmeg or cardamom (I recommend you do not add more than 1 teaspoon of spices in total). Or add a teaspoon of pumpkin pie spice.
-
- Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries, dried blueberries, or dried figs.
-
- Chocolate: Add up to 1/2 cup of your favorite chocolate chips or chunks, or 1 to 2 tablespoons of cacao nibs.
-
- Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds (toasted, or raw), such as walnuts, pecans, peanuts, pepitas (green pumpkin seeds) or sunflower seed kernels.
-
- Extracts or Zests: Add a teaspoon of vanilla extract or 1/4 to 1/2 teaspoon of almond extract. Or add one to two teaspoons of finely grated orange zest, lime zest or lemon zest.
I am OBSESSED with your recipes. As someone who has too many food sensitivities to count, I can actually eat your delicious recipes!! So thank you!! These cookies came out great. I used sunbutter and quinoa flakes since I cannot eat oats or nuts.
Oh, Paige, thank you so much! I am so happy that that recipes suit your needs! I am happy to take requests, too 🙂
Made these today with the vegan protein powders had on hand– they are delicious! I will be makings them again.
Wonderful, Marin!