These chewy and soft banana peanut butter oatmeal vegan protein cookies contains almost 10g of protein per serving! Wholesome and delicious, they are great as a snack or breakfast. Only a handful of ingredients required and ready in 30 minutes.
I have to share this current snack obsession of mine - vegan protein cookies! They are soft, rich and decadent, yet packed full of plant protein. I always either have a batch of these or my pb2 cookies on hand so I know that I will have something healthy to grab when my midday sweet cravings hits!
Jump to:
💚Why you will love this recipe
- A good source of plant based protein - One cookie contains around 10g of protein and is less than 150 calorie. Naturally sweetened with bananas and are free from gluten too.
- Fuss-free and quick to make - Everything can be made in a bowl, and these peanut butter oatmeal protein cookies are ready in a jiffy!
- Easily portable - These banana protein cookies travel well and do not need to be refrigerated. They make a great on-the-go snack or breakfast.
- Most importantly, they actually taste good - Just make sure to use protein powder that you actually like! Optimally, one with a fine consistency and minimal aftertaste. I am using this Naked pea protein.
🍌What you will need
📃Notes /substitutions
- Protein powder - I recommend sticking to an unflavored and unsweetened one, if possible. If you are using one that is sweetened, you might need to cut back on maple syrup used. I am personally using this Naked pea protein powder, and am currently loving it.
- Maple syrup - Feel free to use other liquid sweetener in place like agave syrup or a few drops of stevia.
- Peanut butter - To make this peanut free, substitute with other nut butter like almond or cashew butter. You can even make them totally nut free by using sunflower seed butter or tahini.
- Gluten-free - Make sure to use oats and protein powder that are certified gluten-free.
🔪How to make
Preheat oven to 180C/350F.
In a large mixing bowl, mash banana with a fork or potato masher until smooth.
Next, add in maple syrup and peanut butter. Stir until everything is well combined.
Now, add in protein powder, oats, chocolate chips and baking powder. Mix well. The mixture should resembles cookie dough, so do add a splash of water or more protein powder if needed.
Portion out around ¼ cup of mixture and roll it into a ball. Gently flatten the dough using your palm. Repeat until the dough is used up.
Bake for 8-10 minutes, or until cookies appears firm and set. Let your vegan protein cookies cool down slightly before enjoying!
✔Helpful tips
- Use ripe bananas. The spottier and browner the banana, the better! As they will be the main sweetener in this banana protein cookies, you will want them to be ripe and sweet.
- Make sure to use natural peanut butter, the type that only contains peanut and salt without oil.
- As the absorbance of protein powder varies from type to type, you might need to add a splash of water or more protein powder. The mixture should resembles cookie dough.
- Slightly flatten out your cookies when shaping. These vegan protein cookies do not expand much after baking.
✨Variations
- Chocolate flavored - Use a chocolate flavored protein powder, and add in a few tablespoons of cocoa or cacao powder.
- Oatmeal raisin - Substitute chocolate chips with equal parts raisin instead.
- Feel free to mix in any spices or flavorings that sounds good. Cinnamon powder, vanilla extract and nutmeg are some great add-ins.
- Switch up the flavor by simply changing the flavor of protein powder used. I had tried using salted caramel and vanilla protein powder in the past, and they turn out to be great!
❔Commonly asked questions
You can definitely make these banana protein cookies without peanut butter, but you will need to swap it for something else. The best substitute is another kind of nut or seed butter, like almond butter, cashew butter, sunflower seed butter or tahini.
Do keep in mind that depending on the kind of nut/seed butter used, the flavor will change slightly.
These vegan protein cookies are naturally free from gluten. Cross contamination may occur during the processing of oats or protein powder, so do double-check if they are certified if you are intolerant to gluten.
Store leftover peanut butter oatmeal protein cookies in a sealed container. They should stay well in the fridge for a week, and in the freezer for up to 3 months.
To reheat, let frozen cookies thaw completely in the fridge overnight, or by using the 'thaw' function of your microwave oven. You can then proceed on to heat them in an oven at 200C for 8-10 minutes, or in the microwave for 15-30 seconds.
🍽More high protein vegan snacks
If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉
📖 Recipe
Peanut Butter Banana Oatmeal Vegan Protein Cookies
Ingredients
- 4 medium ripe banana about 16 oz
- ¼-1/3 cup maple syrup (or other liquid sweetener)
- ¼ cup peanut butter *
- 1 ¼ cup plant protein powder unsweetened and unflavored** (4.4 oz)
- ½ cup rolled oats
- 1 ½ teaspoons baking powder
- ⅓ cup chocolate chips
Instructions
- Preheat oven to 180C/350F.
- In a large mixing bowl, mash banana with a fork or potato masher until smooth.4 medium ripe banana
- Next, add in maple syrup and peanut butter. Stir until everything is well combined.¼-1/3 cup maple syrup
- Now, add in protein powder, oats, chocolate chips and baking powder. Mix well. The mixture should resembles cookie dough, so do add a splash of water or more protein powder if needed.½ cup rolled oats, ¼ cup peanut butter, 1 ¼ cup plant protein powder
- Portion out around ¼ cup of mixture and roll it into a ball. Gently flatten the dough using your palm. Repeat until the dough is used up.
- Bake for 8-10 minutes, or until cookies appears firm and set. Let your vegan protein cookies cool down slightly before enjoying!
Notes
- Make sure to use natural peanut butter, the type that only contains peanut and salt without oil.
- As the absorbance of protein powder varies from type to type, you might need to add a splash of water or more protein powder. The mixture should resembles cookie dough.
- Slightly flatten out your cookies when shaping. These vegan protein cookies do not expand much after baking.
Reheating - To reheat, let frozen cookies thaw completely in the fridge overnight, or by using the 'thaw' function of your microwave oven. You can then proceed on to heat them in an oven at 200C for 8-10 minutes, or in the microwave for 15-30 seconds.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Join the discussion !