If dessert for breakfast sounds like your cup of tea, you need to try this easy, toddler-approved recipe for Oatmeal Protein Cookies. Loaded with whole-grain oats, sweet bananas, salty peanut butter, and two types of heart-healthy seeds, these protein breakfast cookies are sure to satisfy your sweet tooth AND fuel you up for the day ahead.
Are you on the hunt for a delicious, guilt-free treat that perfectly doubles as a convenient breakfast or snack? Look no further, for these whole-grain peanut butter protein cookies are about to become your new grab-and-go best friend!
Packed with wholesome ingredients and boasting an irresistible sweet and nutty taste, these naturally vegan and gluten-free protein cookies effortlessly blend nutrition and flavor into a delightful package that is sure to start your day on the right foot.
In a world filled with complex recipes and overwhelming ingredients lists, these quick & easy banana oatmeal breakfast cookies take the proverbial cake in terms of simplicity.
With just eight straightforward ingredients, these high-protein cookies demonstrate that sometimes less is truly more. Each ingredient was carefully chosen for its nutritional value, contribution to the cookie’s soft, chewy texture, and likeability by my picky toddler.
Jump to:
- What are Oatmeal Protein Cookies?
- What do they taste like?
- Why You’ll Love This Healthy Protein Cookie Recipe
- Ingredients Needed
- Substitutions
- How To Make Easy Protein Cookies At Home
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- FAQs
- Oatmeal Protein Cookies Nutrition
- Pricing Info
- Other recipes you might like:
- Recipe
What are Oatmeal Protein Cookies?
These homemade protein cookies are little bites of heaven that also happen to be a lifesaver for picky eaters. They’re soft, chewy peanut butter cookies that are secretly packed with all the good stuff, making them a super nutritious treat. They came to the rescue when my little munchkin decided to take a detour into the picky-eating land and wouldn’t touch eggs, meat, or yogurt with a ten-foot spoon.
So, what’s the secret behind these magical cookies? Well, it’s all in the name – oats and protein! Instead of relying on the usual sources of protein that my toddler was determined to avoid, I turned to oats and other wholesome ingredients to create a snack that would make her happy while still giving her a nutritional boost.
These cookies are made with just eight simple ingredients. Chances are, you’ll find everything you need right in your kitchen pantry. We start with the superstar of the show – old-fashioned oats. They’re the heart and soul of these cookies, adding that classic oatmeal goodness we all love.
Now, to boost the protein power and act as a binder, I add some nut or seed butter. It not only adds that deliciously nutty flavor but also brings a fantastic dose of plant-based protein to the party. My toddler loves peanut butter, so she never suspects there’s mashed fruit in there, and that’s the beauty of it!
As if that weren’t enough to love, these protein oat cookies are also customizable! By catering to your little one’s preferences and including them in the baking process, you’re setting them up for delicious dining success.
Feel free to toss in any of your kid’s favorite add-ins, like chopped nuts, shredded coconut, or maybe even some raisins for an extra chewy twist. You can also amp up the protein with a few scoops of your favorite protein powder.
The result is a batch of banana protein cookies that looks, smells, and tastes like dessert, but is secretly loaded with all the good stuff that moms like me dream about. My toddler thinks she’s indulging in a special treat, and I’m secretly doing a happy dance because she’s getting a healthy dose of protein, filling whole grains, and plenty of other essential nutrients. It’s a win-win situation!
So, if you’re dealing with a picky eater like I was, give this oatmeal protein cookies recipe a try. It’ll have your little one grinning from ear to ear while you breathe a sigh of relief, knowing they’re munching on something wholesome and delicious. Oh, and spoiler alert: I love them, too! 😋
What do they taste like?
At first bite, you’ll be enchanted by the rich, nutty essence of peanut butter that gracefully wraps itself around the toothsome morsels of oats. The maple sweetness is all-natural, a gift from nature herself. It’s never overpowering, but just enough to leave a tender caress on your tongue.
Unlike regular cookies, these sweet n’ salty treats are unburdened by the constraints of flour. Their gluten-free nature grants them a unique texture – not fluffy like the rest, but oh-so-charmingly chewy. You’ll find them holding their form like enchanting little magicians, even a week after you bake them!
Why You’ll Love This Healthy Protein Cookie Recipe
Aside from being the perfect vehicle for nourishing your picky kiddos, these oatmeal peanut butter protein cookies are also:
- Quick & Easy. Made with just 8 ingredients in one bowl, these banana oatmeal protein cookies are a snap to make. Just mix, shape, and bake!
- Budget-Friendly. With just $4.58, you can whip up a whole batch of 12 cookies. That means each cookie costs a mere $.38! For just 76 cents, you get a scrumptious breakfast option that’s packed with nutrition and flavor. That’s less than a dollar for a delicious and satisfying way to kickstart your day. It’s practically a steal, especially when you consider just how healthy and wholesome they are.
- Highly Customizable. Feel free to toss in your favorite nuts, seeds, or dried fruits to add a delightful crunch or a burst of sweetness. Whether you prefer the classic combination of walnuts and raisins or want to explore the exotic flavors of coconut and dark chocolate chunks, the possibilities are endless.
- Conveniently Portable. Mornings can be hectic, but that doesn’t mean you should compromise on your nutritional needs. These healthy Protein oatmeal cookies are the ultimate grab-and-go breakfast solution. Simply stash a couple in your bag, and you’re all set for a satisfying breakfast on the run. Oh, and these breakfast oatmeal cookies are not just for mornings – they’re also perfect for curbing those mid-afternoon cravings. Say goodbye to unhealthy vending machine snacks and say hello to a wholesome treat that keeps you energized all day long.
- Allergy-Friendly. These banana oatmeal peanut butter cookies are naturally vegan (so, egg-free and dairy-free) and gluten-free, making them an inclusive treat that everyone can enjoy. They’re also easy to make nut-free by using seed butter instead of peanut butter.
Ingredients Needed
As promised, these simple high-protein oatmeal cookies are made with just 8 natural ingredients:
- Old Fashioned Rolled Oats – The star of the show! These little fellas are high in fiber and complex carbohydrates, making them an all-around healthy grain. Make sure to used certified gluten-free oats if you’re avoiding gluten!
- Cinnamon – For adding a touch of warmth to these healthy oat cookies. As an added bonus, cinnamon somehow makes treats taste even sweeter, without adding any extra sugar!
- Pure Vanilla Extract – This natural ingredient is far tastier than the imitation stuff, and adds another level of depth and warmth to your breakfast cookies.
- Pure Maple Syrup – As far as I’m concerned, maple syrup is the perfect natural sweetener for almost all baked goods. It also happens to be a healthier sweetener than most other sugars.
- Ground Flaxseed – The best plant-based source of omega-3s around! Ground flaxseed adds texture, healthy fats, and tons of fiber to these oatmeal protein cookies.
- Chia Seeds – These little beauties are a great source of healthy fats. They also help to absorb some of the moisture in the cookie batter to keep the oats more crisp while adding structure.
- Mashed Banana – My favorite easy and inexpensive alternative to added oils in baked goods.
- Peanut Butter – The main protein source in these vegan oatmeal cookies, peanut butter helps to keep everything together while adding lots of flavor.
Substitutions
Fresh out of something? Not to worry. Here are some simple swaps you can make:
- Cinnamon – Feel free to omit it, or try other warming spices like ginger, cardamom, nutmeg, or pumpkin pie spice.
- Pure Vanilla Extract – Feel free to swap in an equal amount of vanilla paste or vanilla powder, or consider using other flavor extracts like almond or maple.
- Pure Maple Syrup – You’re also welcome to try honey or agave nectar if you prefer!.
- Mashed Banana – Applesauce, canned pumpkin purée, or even baby food can be used here instead.
- Peanut Butter – Feel free to swap in the nut or seed butter of your choice, like almond butter or sunflower seed butter.
How To Make Easy Protein Cookies At Home
These peanut butter oatmeal protein cookies come together in just 3 simple steps:
Prep. Preheat the oven to 325°. Line a cookie sheet with parchment paper.
Step 1: Mix together all 8 ingredients in a medium bowl until well combined.
Step 2: Shape into 12 balls, and mash down with your palm to flatten into a cookie shape, arranging evenly on the lined cookie sheet. Each cookie is roughly a heaping ¼ cup of the cookie mixture.
Step 3: Bake for 15 minutes in the preheated oven. Allow to cool, and serve!
Optional Variations & Dietary Adjustments
As much as I think these oatmeal protein cookies are the pinnacle of snacktime perfection, I want you and your family to love them just as much. Here are a few variations to consider:
- Nut-Free – Use sunflower seed butter or another nut-free butter in place of peanut butter. Note that depending on what variety you choose, you might not get as much protein, so consider adding some extra protein powder to bulk them up.
- Chocolate – Add chocolate chips and cocoa powder for a chocolate indulgence!
- Banana Free – Not a fan of bananas? Swap in applesauce, mashed sweet potatoes, canned pumpkin or butternut squash purée, or the baby food of your choice.
Even though I like to keep things simple, you can always throw in your own favorite ingredients! Maybe try making oatmeal raisin protein cookies or oatmeal cookies with protein powder. Here are some fun add-ins to experiment with:
- Coconut Flakes – You can use either sweetened or unsweetened.
- Chocolate – You can use cocoa nibs, white chocolate chips, peanut butter chips, or mini chocolate chips
- Dried Fruit – Try raisins, dried blueberries, craisins, banana chips, or chopped dried apricots
- Chopped Nuts – Try almonds, walnuts, pecans, or peanuts
- Protein Powder – I suggest using plain, vanilla, chocolate, or peanut butter flavored.
Serving Suggestions
Serving up these Oatmeal Protein Cookies is not just about munching on them solo; it’s a chance to get creative and have some fun! Here are some delightful serving suggestions to make your cookie experience even more enjoyable:
- Cookie Ice Cream Sandwich: Grab your favorite ice cream flavor, sandwich it between two Oatmeal Protein Cookies, and voila – you have a wholesome and indulgent ice cream sandwich that’ll satisfy your sweet tooth.
- PB&J Cookie Sandwich – My toddler loves slathering these protein-packed peanut butter cookies with chia jam. Add a dollop between two cookies and smoosh them together!
- Yogurt Parfait: Crumble the cookies and layer them with Greek yogurt and fresh fruits in a tall glass. Repeat the layers and top it off with a drizzle of honey or maple syrup for a scrumptious parfait.
- Cookie Crumbles Topping: Crush the cookies and sprinkle them on top of your morning oatmeal or smoothie bowl for a crunchy, chewy protein boost.
- Dunk in Milk: The classic way to enjoy cookies! Dip your protein cookies into a glass of milk, whether it’s regular milk, almond milk, or any milk alternative you prefer. Milk not your jam? These cookies also pair beautifully with your morning coffee or afternoon tea.
- Picnic Snack Pack: Pack a bunch of cookies in a cute little container and take them on your next picnic or outdoor adventure. They make for the perfect on-the-go treat!
- Breakfast on the Run: Grab a few cookies when you’re running late for work or school. They are the ideal breakfast on the go – quick, nutritious, and oh-so-tasty!
Recipe Success Tips
- Store cookies in a clean, airtight container at room temp for up to a week. You can also freeze them for up to 2 months!
- If you have leftover baby food (or if your toddler suddenly started hating it like mine did), you can use 8 oz of that instead of the banana or apple sauce. Bonus if it’s got veggies; the peanut butter covers up the taste of the puree anyway, they won’t even notice!
- Go easy with your chunky mix-ins. Add no more than ½ cup to the batch, or you’ll risk the cookies falling apart.
FAQs
I can’t speak for all oatmeal cookies, but the high-protein cookie recipe below definitely is! Each cookie is loaded with a whopping 9 grams. If you need even more, adding a few scoops of your favorite whey protein to make protein powder oatmeal cookies is an easy way to amp up the protein without sacrificing on flavor.
Again, I can’t speak for all protein cookie recipes or store-bought brands, but these homemade protein cookies are a favorite with my toddler.
Adding whey protein to these banana oatmeal vegan cookies will increase the protein, but it’ll also keep them from being vegan. Feel free to swap in your favorite plant-based protein powder instead.
You can definitely add protein powder to almost any cookies, but not all protein powders are created equal! If you’re going for a higher protein cookie, make sure to use a high-quality protein powder that won’t make your cookies chalky.
I personally use Designer Whey Protein Powder for pretty much everything, because it’s low carb, high in protein, high fiber, and isn’t chalky at all!
Nope! A 1/2 cup serving of oatmeal has about 6-7 grams of protein. I usually aim for at least 15-20 g of protein per meal to help keep me full. If you’re looking to stay full until lunch, you’ll definitely want to up the amount of protein in your oatmeal.
These oatmeal protein cookies have peanut butter, flaxseed, and chia seeds in them, giving them extra protein and fiber to help keep you full in the morning. Plain old oatmeal just doesn’t do the job like these do!
A serving size is one cookie, which contains 1/4 cup of oatmeal, has 9 g of protein and 6 g of fiber. They are soooo filling and so delicious — plus, you get to eat COOKIES for breakfast!
These breakfast oatmeal cookies are really high in fiber and in protein. They will keep you full until lunch, which will help curb your cravings for extra snacks between meals!
Eating healthy, balanced foods and eating enough at meals to actually fill you up is key for weight loss, and these cookies will help you do just that!
The best type of oatmeal to use for cookies is old-fashioned rolled oats. Don’t use steel-cut oats, quick oats, or oat flour for this cookie recipe.
Yes, you can! Previously frozen bananas are easy to mash, and bake great in cookies. The bananas just need to be thawed out before you use them in order to be used for these healthy oatmeal cookies.
These oatmeal protein cookies will last at room temperature for about 7 days in an airtight container. They stay moist and chewy, and don’t dry out so quickly like other cookies sometimes do.
Yes you can! Almost all cookies freeze pretty well, as long as they are wrapped to keep the air away from them! You can freeze these cookies for up to 3 months.
Simply wrap them in plastic wrap or aluminum foil (or both!) before placing in the freezer.
Oatmeal Protein Cookies Nutrition
These Oatmeal Protein Cookies are a nutritional powerhouse that are packed with all the right stuff and none of the unwanted extras. You won’t find any flour, oil, or butter lurking in these treats, and they’re as sweet as can be without a pinch of refined sugar. We’re talking about pure, whole, natural foods that make every bite feel like a delightful dessert!
Now, let’s take a closer look at the nutritional merits of these heavenly cookies. When you savor a serving of two cookies, here’s what you’re treating yourself to:
- A satisfying 468 calories that’ll keep you fueled and ready to take on the day. Say hello to a delicious and energy-packed treat!
- With a solid 18 grams of protein per serving, these cookies are a delightful source of this essential nutrient. They’re perfect for helping you feel full and satisfied.
- At just 114 mg of sodium, these cookies strike a perfect salty-sweet balance, giving you that delicious flavor without going overboard on the salt.
- And here’s the secret kicker – a fantastic 10 grams of fiber per serving! Fiber is your best friend when it comes to promoting a healthy digestive system and keeping you feeling full for longer.
So, my friend, you can enjoy these protein and fiber-packed cookies guilt-free, knowing that they’re more than just a tasty treat. They’re also a smart choice for your well-being. So go ahead, indulge in these wholesome goodies and savor every chewy, nutty, and delightful bite!
Total nutritional content per cookie is:
- Calories: 262 calories
- Total Fat: 14 grams
- Protein: 9 grams
- Sodium: 56 mg
- Carbohydrates: 28 grams
- Fiber: 6 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid for these cookies:
- 3 cups old rolled oats: $0.86
- 1 cup apple sauce: $0.60
- 1 cup peanut butter: $1.69
- ¼ cup ground flaxseed: $0.26
- ¼ cup chia seeds: $1.24
- ¼ cup pure maple syrup: $0.81
- 1 tsp cinnamon: $0.06
- 1 tsp vanilla extract: $0.04
The total for this recipe comes out to be around $5.56 or roughly $0.46 per cookie!
Other recipes you might like:
Recipe
Simple Oatmeal Protein Cookies
Ingredients
- 3 cups old fashioned rolled oats
- 1 cup apple sauce (or mashed banana)
- 1 cup peanut butter (or other nut butter)
- ¼ cup ground flaxseed
- ¼ cup chia seeds
- ¼ cup pure maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°. Line a cookie sheet with parchment paper.
- Mix together all 8 ingredients in a medium bowl until well combined.
- Shape into 12 balls, and mash down with your palm to flatten into a cookie shape, arranging evenly on the lined cookie sheet. Each cookie is roughly a heaping ¼ cup of the cookie mixture.
- Bake for 15 minutes in the preheated oven. Allow to cool, and serve!
- Store in an airtight container for up to 7 days at room temperature.
Video
Nutrition
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If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
Oatmeal protein cookies are the perfect grab and go breakfast, and are incredibly easy and simple to make! They’re perfect for the whole family!
xoxo Megan
Colette says
I’ve never made this type of cookie. How do I test for doneness? Will they not give to pressure and be browned on the bottom like a lot of cookies? TIA
Megan Byrd, RD says
They do brown slightly. Honestly I never test for doneness, they aren’t like a regular cookie so you don’t need to worry about them being too gooey in the middle.
Colette says
Thank you.
Susan says
I’m wanting to cut carbs and sugar (staying under 20 grams a day) so am thinking of using 1/2 cup psyllium husks and 1/2 cup almond flour to replace a cup of oats and 1/2 cup erythritol to replace the maple syrup. What do you think?
Megan Byrd, RD says
I think the texture might be a little weird but you could always try it as a half batch and see!
Dianna says
Unfortunately I did not have the same luck. I made these cookies and baked them for 15 minutes then they taste. Nothing like a cookie. They’re just soggy and soft
Megan Byrd, RD says
Interesting. What kind of nut butter did you use?
Mary says
I love everything about this recipe. It provides me with all the goodness I need to start my day. I would like to substitute the maple syrup with equal parts of date syrup. Since I’ve never used date syrup, do you think the cookies will taste as good?
Megan Byrd, RD says
I bet they will taste really good with date syrup!
Shirley says
My husband & I love this recipe so I’ve made it numerous times. It’s convenient to take when hiking or traveling. I like to add 1/2 cup unsweetened coconut.
Megan Byrd, RD says
Coconut sounds amazing!
Barb Weiss says
Came across this recipe on line and just had to try them. Made double batch (ended up with 30 cookies…yay!!) to take when our family goes white water rafting this weekend. They are wonderful! I added some dark chocolate chips for just a bit of sweetness. I eat overnight oats every morning with chia seeds and flaxmeal…these are like my overnight oats on the go! Thank you so much for the recipe.
Megan Byrd, RD says
I’m so glad you love them! I agree, they are super handy and great with chocolate too!
Denise says
can I use Gluten free oatmeal.
Megan Byrd, RD says
Yes you can!
Antonella says
I am an oatmeal fanatic and start my day with some form of oatmeal. I came across this recipe and it’s now my go to! I have made the original recipe, tried different variations but my favourite is made with banana and adding a handful of chocolate chips. I have a cookie for breakfast and it satiates me until lunch. It also has the added benefits of chia seeds and flaxseed. An awesome recipe, very forgiving when making changes. Thank you!
Megan Byrd, RD says
Thank you so much for sharing, I’m glad you love this one as much as I do!
susan says
I made these this morning. I love the crunchy interior, but very moist as well. I have a horrible sweet tooth, so trying to cut down on sweets. To me, these were not sweet at all, I made them with unsweetened applesauce, so maybe next time I’ll try a ripe banana. That may make them sweeter. I also added raisins to half the batch, and that added a bit more sweetness. I think I might double the cinnamon and add a bit of salt as well next batch. Thanks so much for the recipe. The cookies are very filling, a good thing to start the day
Megan Byrd, RD says
Thank you for sharing, I’m glad you like them!
Rahul says
I just tried this recipe, and wow, these oatmeal protein cookies are a game-changer! They’re perfect for my post-workout snack, and I love that they are simple to make with ingredients I already had in my pantry. Do you think adding some chia seeds or flaxseeds would enhance the protein content without changing the texture too much? Thanks for this healthy, delicious recipe!
Megan Byrd, RD says
They already have both chia seeds and ground flaxseed in them!
Joe says
I completely changed my diet a few months ago and I cut out all junk and processed food. Sweets was the only vice I had (I don’t drink). I am always looking for new recipes and I came across this one. I just made it today (it took about 10 minutes to make plus the 15 minutes to bake. I used the recipe as is (banana instead of apple sauce and chunky natural peanut butter) and they were excellent. When they came out of the oven they looked like they were dry but they were surprisingly moist considering the ingredients.
They were very filling while satisfying my sweet tooth in a much healthier way. Thank you!
Megan Byrd, RD says
I’m so glad you love them! Thank you so for sharing!
Miranda says
I made these but instead of apple sauce I used a food processor to mix 4 peeled apples with the peanut butter. They were fantastic!
Megan Byrd, RD says
What a great idea! Thank you for sharing!
Brittany says
I made these cookies hoping to make it my daily breakfast. They were a great base cookie but as my husband who grabbed one for breakfast said “they have no flavor” I should have read the whole post about things you should in to the recipe. I will try again with things added in and definitely adding in at least a bit of maple syrup!
Chloé says
I used frozen baked sweet potato I had left over in the freezer to thaw. It worked so well, in fact it gave the cookies more of a molasses taste!
Used them for protein ice cream sandwiches 😀
Megan Byrd, RD says
OMG I love this idea!!! Thank you for sharing!
Jessie says
These are delicious and not too sweet! I added 1/4 cup chopped mixed nuts, a sprinkle of kosher salt, and divided them in half (so 24 mini cookies). Tastes like a bowl of oatmeal on the go.
Megan Byrd, RD says
Love that!!
Allyssa says
Hi, could I soak the oats overnight to neutralize the phytic acid?
Megan Byrd, RD says
I suppose you could but the cookies might be kind of soggy if you use wet oats.
Margaret says
Regarding Allyssa’s question about pre-soaking oats, I use One Degree Organics Sprouted Rolled Oats, which have already had a significant amount of phytic acid removed.
Carola says
They are yummy! I made a double batch just from what the reviews said and was not disappointed. I used half applesauce and have bananas. I also added walnuts and some raisins. Perfect for my active kyaking, biking and skiing husband!
Megan Byrd, RD says
Oh yay! I love on the go snacks and I’m glad this one measured up 🙂 Thank you for sharing!
Lila says
Love these cookies so much!! I did add chocolate chips, but that’s just my preference. Good texture and super easy! These are always a go to in the morning when I need something quick and easy.
Megan Byrd, RD says
Oh yum! I bet chocolate chips in these would be so good! Sometimes I use crunchy peanut butter instead of creamy when I want a little more texture. Thanks for sharing!
Tina Renz says
Can you tell me how much sugar there is?
Megan Byrd, RD says
It depends on the peanut butter you use and if you use sweetened apple sauce or unsweetened but with natural peanut butter and unsweetened apple sauce, it’ll be about 9 gram sugar per cookie.
Ade says
Great recipe!
I added ON Optimum Nutrition Gold Standard 100% Plant Based Protein, vanilla flavour.
Trying to make these weekly
Megan Byrd, RD says
Love this! I’m glad you like them!
Jessica says
Just how much protein is in these cookies? In one place, you say 8 grams. In another, you say 9 grams, and even further down you say 16 grams!
Just curious. I can hardly wait to try them — they sound delicious, and so easy.
Megan Byrd, RD says
Hi there! I just updated this post so I apologize! 9 gram of protein per cookie, 18 grams for 1 serving (1 serving is 2 cookies).
Riley says
Very yummy. Have you tried soaking the chia seeds prior to mixing them into the batter? Wonder if that would affect the way the cookies held together or would make them more moist.
Megan Byrd, RD says
I haven’t tried that. I’m sure it would affect their texture but I’m not sure in what way. I’ll put it on my list to try!
Michelle says
These need a liquid. Both chia and flax absorb a LOT of liquid and some applesauce and a little maple syrup isn’t going to cut it. I added a lot of almond milk and will add more next time. I worry about causing a blockage eating that much chia and flax without enough liquid. Also, chia and flax are good binders for the cookies, and you miss out on that benefit by leaving out the liquid. I plan to lower the peanut butter a bit as well. Good base recipe though! They taste yummy and gave me a good starting point for a cookie with lots of fiber.
Megan Byrd, RD says
I’m glad they worked out for you!
Nancy says
Is a serving one cookie or two? A comment says “ I think it’d be worth mentioning that 1 serving of this recipe (2 cookies) contains only 1/2 cup of oatmeal”, but the nutritional info says one. Thanks
Megan Byrd, RD says
Thank you for catching that! I just updated this post and changed the serving size to 1 cookie. I can see how that’s confusing! Each cookie contains 1/4 cup oatmeal if that helps. I always eat 2 of these cookies for breakfast.
Nancy says
Thank you! I’m looking forward to trying them.
Robin says
I may have errored in my ingredients ( I used peanut butter,but no applesauce as it was suggested as a alternative to peanut butter), yet in your video you used both (9 ingredients instead of the printed recipe of 8 ingredients). Perhaps this is why my cookies were extremely dense & not so palatable? Do you usually use both? I do love that each cookie delivers healthy fiber & protein!
Megan Byrd, RD says
Yes you really need both applesauce and peanut butter. The applesauce adds sweetness and makes them softer.
Becca says
Could we use powdered peanut butter instead of jarred pb? I want to watch my fats.
Megan Byrd, RD says
The peanut butter is what holds the cookie together so I don’t know that the powdered PB would work very well.
Diane says
LOVE these cookies. I am so grateful for you publishing this recipe. I make them every week for breakfast cookies for my teenage son and me, and they are much healthier than cereal or other things he might eat. There is so much fiber and protein in them. I add 1/2 cup mini chocolate chips.
Megan Byrd, RD says
This makes me so happy! I’m glad you love them, and chocolate chips sounds delicious in these!
Millie says
Just found this recipe and I’m excited to try it but only have steel cut oats. The recipe says not to use them, but can you expand on why/ how they would affect the recipe?
Megan Byrd, RD says
Steel cut oats do not get soft enough in this recipe to be very good. Rolled oats soak up moisture faster than steel cut, so they’re the best for these cookies!
Sigried says
I can’t wait to try these. I had bariatric surgery a few years back and am always looking for healthy, protein packed grab and go breakfast options. Bonus…these will totally be something my 20 yr. old picky daughter will eat! Thanks so much for sharing this.
Doreen says
We love them. Thank you for a great recipe. I made them exactly as the recipe says and added coconut flakes and walnuts, 1/4 cup each.
Megan Byrd, RD says
oh yay! So glad you loved them 🙂
ASHLEY says
I was looking forward to making this recipe. I see you talk about adding banana to the cookies but I don’t see that ingredient on list. How much banana please?
Megan Byrd, RD says
1 cup mashed banana instead of the applesauce, about 2 medium bananas!
Nancy McDonnell says
My batter was very sticky / moist. My hands were sticky and I had a hard time rolling each cookie into a ball. In your video, yours did not look that sticky. I used frozen/ thawed bananas….when they thaw they are runny…..could that be why my batter was so sticky?
Megan Byrd, RD says
I’m guessing that’s exactly what happened! Maybe try less bananas next time, or use fresh instead of frozen. I’m sorry they didn’t turn out :/
nancy says
Actually the cookies baked fine and taste good. Next time I will use applesauce to make the batter more manageable. Thanks for your input.
Megan Byrd, RD says
I’m glad to hear they turned out! 🙂
susan says
I haven’t made the recipe as of yet but gave it five stars anyway because I can tell by reading it that these cookies will taste great and be very nutritious. I have a question about the amount of rolled oats. It recently came to my attention, and very much to my chagrin, that a half cup of oats measured with a standard measuring cup weighs significantly more than the 40 grams that is in parenthesis alongside the measurement. In terms of grams, a serving is 40 gms of oats which barely fills a third cup measure! For the purposes of this recipe, what do you suggest doing when prepping? Measuring out the oats with standard measuring cup or weighing them and going with 120 grams of oats to make the three cups? I hope this makes sense to you. It changes the calorie count significantly!
Megan Byrd, RD says
I would suggest measuring using a standard measuring cup. I haven’t weighed out the ingredients myself, but using a standard measuring cup always turns out for me! 🙂
Karen Caron says
Hi! These sound delicious! Can you use natural peanut butter?
Megan Byrd, RD says
Yes you can! I use natural peanut butter, either crunchy or creamy all the time! 🙂
Amanda says
Cookies are amazing!! Can I use egg instead of applesauce? I’m looking to increase protein without using protein power. Thanks!!
Megan Byrd, RD says
I’m honestly not sure, it might work though! Let me know how it turns out! 🙂
Amanda says
Substituting cottage cheese for applesauce worked great! Very moist
Megan Byrd, RD says
I’m glad to hear that! Thanks for letting me know! 🙂
Gwyneth says
Hi there,
Can I use regular butter in place of the peanut butter?
Megan Byrd, RD says
Hi there! I would not use regular butter in place of peanut butter, your cookies will come out greasy and not good. Good substitutes for peanut butter would be almond butter, sunflower seed butter, or cashew butter.
Helen says
I love an oatie cookie! I think I would swap peanut butter for almond though – yum!
Megan Byrd, RD says
That totally works!
Wajeeha says
I made these and they turned out fabulous! I added almonds 🙂
Megan Byrd, RD says
Oooo yum that sounds tasty! 🙂
Cyndy says
Like you, I must have protein in the morning! These were so good and a nice change of pace from my usual scramble. I love every single ingredient in these little protein packed cookies!
Megan Byrd, RD says
So glad you loved them! 🙂
Cara says
How can i add protein powder to them?
Megan Byrd, RD says
Try adding about 1/4 cup of protein powder to the batter before you shape them into cookies. 🙂
Tayla says
Would these be suitable to give to my 10 month old. She does really well with finger foods. If so, what can I substitute for the maple syrup since she doesn’t need sugar at this age?
Thank you in advance!
Megan Byrd, RD says
I can’t speak to age-appropriate feeding for your child but you may ask your doctor what they think. I wouldn’t worry too much about the sugar in these, they’re only about 10 grams of sugar per cookie.
Meredith says
Can honey be substituted for the maple syrup?
Megan Byrd, RD says
Absolutely yes! 🙂
Danielle says
These cookies sound so good! I love the fact that they have a lot of protein, I’m always looking for protein rich foods.
Cindie says
Could sugar free maple syrup be used?
Megan Byrd, RD says
Absolutely!
Annise Thompson says
What other natural sweetener can be used other than maple syrup? I’m a bariatric patient and 51 grams of sugar is way too much for me. Thank you
Megan Byrd, RD says
Hi Annise! You can use a small amount (maybe 1 tbsp or even less) of stevia or monkfruit instead of the maple syrup, but you may need to add a little bit more applesauce if you do so.
Cara says
If I want to add protein powder how much & should anything else in the recipe change?
Megan Byrd, RD says
Hi Cara! Thanks for asking, I would add 2 scoops of protein powder or roughly 1/4 cup to your cookie batter. Nope, you shouldn’t have to change anything else!
Julie Voakes says
I shared these at work and many asked me for the recipe. I freeze them individually and eat one at a time. My 25 yr old daughter enjoys them too. I didn’t use bananas; I prefer applesauce in their place. Taste good and are good for you!! Thank you.
Megan Byrd, RD says
I’m so glad you love them! I do too! I also prefer applesauce, and just made them with crunchy peanut butter instead of smooth and they were AMAZING. 🙂
Jen says
I am allergic to Flaxseed do you have a recommendation for a substitute here?
Megan Byrd, RD says
Hi Jen, you can add an extra 1/4 cup of oats or just leave it out. They turn out good either way!
Katherine says
I’ve been trying to get more flaxseed into my diet, and this is by far the tastiest way! Yum!
Arya Melia says
the recipe sounds good but the little blog post before it could use some work, I don’t usually see a dietitian talking in that way so I’m giving a little side eye.
How can you say oatmeal doesn’t have enough protein because it has 13-14g but then give a recipe with 15g? The 2 whole grams is what makes your recipe so much better than regular oatmeal protein wise? give me a break. If you’re going to say this your recipe better be giving us the protein, not 2 whole grams, this adding fat more than anything. I know you gave the option for protein powder but that’s not part of your original recipe.
Of course there’s healthy fats and so on, but that portion of the post can be very misleading to those who don’t have a background in nutrition.
Do better, because you can.
Megan Byrd, RD says
Hi Arya,
Thank you for your comment. You’re absolutely right, that part can be misleading so I’ll go ahead and edit that now.
I think it’d be worth mentioning that 1 serving of this recipe (2 cookies) contains only 1/2 cup of oatmeal. My reference above states that 1 cup of oatmeal contains 13-14 grams protein or roughly 6-7 grams per 1/2 cup. So, one serving of this recipe provides 15 grams of protein, more than double what you’d get from eating the same amount of just plain oatmeal. Would love for you to check your math next time before picking apart another nutrition professional.
Thanks, Megan
Elizabeth says
Can you make these without the nut butter?
Megan Byrd, RD says
Hi Elizabeth, I wouldn’t recommend it! The peanut butter holds all the other ingredients together. However, you could use almond butter or even sunflower butter in its place if you’re trying to avoid peanuts. Hope that helps 🙂
Farzana says
Can you blend oatmeal? My toddler doesn’t like texture of oats. But blended he does
Megan Byrd, RD says
Yes, you can! It might end up a little bit gummy though, so you may need to add more almond milk after you blend it up!
Chris says
Hi, how much in the way of raisins would you add to this recipe? Also, how much protein powder?
I’ve been loving having Larry’s cookies for breakfast but not loving the price so much so I’ve been looking for an easy recipe to replace them…
Thanks.
Megan Byrd, RD says
Hi Chris! I would add about 1/2 cup of raisins and 2 scoops of protein powder to the batter before you bake it. This recipe is definitely easy and fairly inexpensive so I hope it makes a good replacement! Let me know what you think of them after you make them, would love the feedback! 🙂
Katie says
Do these freeze well??
Megan Byrd, RD says
Hi Katie!
Yes, they do! I wrap them in plastic wrap individually before I stick them in the freezer. I think they taste just as good thawed out as they do fresh!
Erica says
Yummy and super easy to make! I went off recipe and added about a tablespoon of honey but it still turned out A+. Would recommend!
Megan Byrd, RD says
What a great idea! I’m glad you loved them! 🙂
Elise says
Can you leave out chia seeds and double ground flaxseed?
Thank you.
Megan Byrd, RD says
Yes, you can absolutely do that! Great question 🙂
Helen says
Hi! How many oz or g should each cookie be? I want to make sure I get the right amount of protein!
Megan Byrd, RD says
Hi Helen! That’s a really good question. I never did weigh each cookie, but I did figure out that about 1/4 cup of the batter = 1 cookie. Next time I make these, I’ll make sure to weigh them for a more precise measurement! Let me know what you think of them 🙂
Megan Byrd, RD says
Hi Helen! I just put a fresh batch of these cookies in the oven, and each one weighed about 2.5 oz! Hope that helps 🙂
Abby M. says
I make these for my daughter as a snack. She loves them and so do I! I am also a RD and 100% approve.
Megan Byrd, RD says
Oh my gosh Abby I love this! It makes me so happy to hear you both enjoy them together! 🙂
Teri Apodaca says
Easy and fast to make. Yummy and crunchy to satisfy my sweet tooth in a healthy way!
Bonus: Vegan and a great source of protein.
Megan Byrd, RD says
Love this, thank you Teri! 🙂