Description

These Simple Oatmeal Protein Cookies are a healthy, vegan, and gluten-free breakfast or snack option packed with whole-grain oats, peanut butter, and heart-healthy seeds. Naturally sweetened with banana and maple syrup, these soft and chewy cookies are perfect for picky eaters and nutrient-rich to fuel your day.

Ingredients

Scale

Dry Ingredients

3 cups old fashioned rolled oats
¼ cup ground flaxseed
¼ cup chia seeds
1 tsp cinnamon

Wet Ingredients

1 cup apple sauce (or mashed banana)
1 cup peanut butter (or other nut butter)
¼ cup pure maple syrup
1 tsp vanilla extract

Instructions

Preheat and Prepare: Preheat your oven to 325°F (163°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
Mix Ingredients: In a medium bowl, combine all eight ingredients—rolled oats, ground flaxseed, chia seeds, cinnamon, apple sauce (or mashed banana), peanut butter, maple syrup, and vanilla extract. Mix thoroughly until the batter is well combined and sticky enough to hold together.
Shape Cookies: Scoop the mixture into 12 roughly equal portions (about a heaping ¼ cup per cookie). Shape each portion into a ball, then flatten gently with the palm of your hand to form a cookie shape. Arrange the cookies evenly spaced on the prepared cookie sheet.
Bake: Bake the cookies in the preheated oven for 15 minutes. The edges should be set while the centers remain soft and chewy.
Cool and Serve: Remove cookies from the oven and allow them to cool completely on the cookie sheet to firm up before serving.
Store: Keep the cooled cookies in an airtight container at room temperature for up to 7 days, or freeze for longer storage.

Notes

Use certified gluten-free oats to keep the recipe gluten-free.
Substitute apple sauce, pumpkin purée, or mashed sweet potatoes for banana to vary flavor or accommodate allergies.
Swap peanut butter for sunflower seed butter to make the recipe nut-free.
For extra protein, add a scoop of your preferred protein powder to the mix.
Do not overload with chunky add-ins; no more than ½ cup to maintain cookie structure.
Previously frozen bananas can be used—just thaw before mashing.
Store cookies properly to maintain moisture and chewiness.
Customize with optional add-ins like nuts, dried fruits, or chocolate chips for variety.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Keywords: oatmeal protein cookies, breakfast cookies, vegan protein cookies, gluten-free cookies, peanut butter cookies, healthy breakfast, toddler friendly snacks, high protein cookies