Banana Breakfast Cookies

Combining two of the best words in the English language, these banana breakfast cookies are sure to make you wake up with a smile this week. The recipe is crazy simple and can be modified to fit different calorie needs.

As it stands, the recipe makes 8 huge breakfast cookies with 155 calories and 11 grams of protein each. I can’t think of many better ways to set your day up for success than a protein cookie with coffee! 

two pictures of banana breakfast cookies on a plate and in a hand with the title text in a center banner

Ingredients for Banana Breakfast Cookies 

I originally posted this recipe on my Instagram to get a feel for ingredient questions. I’ll briefly cover the most commonly asked questions below. 

Dry Ingredients: Protein Powder and Rolled Oats

The recipe calls for rolled oats, but you’re more than welcome to use quick oats. Though using quick oats may require a slight tweak to amount of banana or protein powder if the cookie dough is too moist. 

For the protein powder, I used Bowmar Nutrition Frosted Cookie which is a whey protein with a 28-gram scoop size. Since scoop sizes vary with different protein powders, be sure to match the grams and not just the number of scoops. 

three photos of the recipe steps for making banana breakfast cookies

I’ll also add that Bowmar Nutrition’s protein powder is a bit finer textured than others. So, if your protein powder is on the thicker side (like a casein protein), you may not need as much or may need a bit more banana to avoid dry cookies. 

If you use a different protein and end up with a dry or tough breakfast cookie, adding a bit more banana or even a tablespoon of butter/oil should take care of it. 

Liquid Ingredients: Banana and Egg

I received several questions about replacing the banana, believe it or not. Instead of trying to substitute for the banana with apple sauce or similar ingredients, I would recommend checking out these pumpkin breakfast cookies below (recipe is in the caption).


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As for the egg, you’ll want to leave it alone to avoid losing its binding effects. If you need a plant based alternative, try something like a flax egg. 

Extras: Nuts and Dried Cranberries

Since posting the recipe on Instagram, I’ve seen tons of people making these banana breakfast cookies with all kinds of modifications to the extra fixins. The most popular modification seems to be chocolate chips or peanut butter morsels (or both). 

three photos showing the final steps of a banana breakfast cookies recipe

While you’re encouraged to get creative, it’s worth noting the combined 120 grams of the cranberries and walnuts play a role in the cookie dough’s viscosity. In other words, if you simply leave them out, you may have trouble forming your cookies or getting them to stay together during baking. 

Final Banana Breakfast Cookies Recipe Notes

One final point of emphasis: DO NOT over bake. It might sound silly but baking with protein powder is an art. You can turn perfect banana breakfast cookies into rubber banana pucks in minutes if you’re not careful. 

And like I mentioned above, I posted this recipe on Instagram first so if you’d like to get in on the action there you can find me @mason_woodruff. Or you can join my free Facebook group to share your creations, get ideas and tips from other Proton Party members, and just have an all around swell time. 

High Protein Banana Breakfast Cookies

Banana oatmeal protein cookies with walnuts and cranberries. 

  • 1 C (80g) Rolled Oats
  • 3 scoops (84g) Protein Powder (I used Bowmar Nutrition Frosted Cookie)
  • 1 tsp Baking Powder
  • 1 medium (100g peeled) Ripe Banana (mashed)
  • 1 large Egg
  • 1 oz (28g) Walnuts or Pecans (crushed)
  • 1/2 C (80g) No Sugar Added Dried Cranberries (I used Craisins)
  1. Preheat an oven to 350F and line a baking sheet with parchment paper or cooking spray.

  2. Mix the oats, protein powder, and baking powder in a large bowl.

  3. In a separate bowl, mash the banana before adding the egg. Stir well.

  4. Add the banana and egg to the dry ingredients and stir until evenly mixed.

  5. Fold in the chopped nuts and cranberries.

  6. 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.

  7. Bake for 10-12 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.

    • If you make smaller cookies, divide the total macros by the number of cookies you make. The entire recipe has 1,220 calories, 88g protein, 155g 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. 

    More Protein Cookies You Might Like

    Any chance you’re a fan of the Jumble Cookies? You know, the giant lemon butter cookies with the hole in the center? If so, my low carb lemon protein cookies will rock your world. 

    a stack of lemon protein cookies in a hand

    And if you’re more of a classic cookie fan, check out my peanut butter chocolate chip protein cookies.

    protein cookies chocolate chip peanut butter

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Banana Breakfast Cookies