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    Home » Snacks

    Vegan Banana Peanut Butter Oatmeal Protein Cookies

    Published: Oct 18, 2021 · Modified: Oct 18, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    Protein cookies arranged on a cooling tray topped with flaked sea salt.

    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
    • 🍌What you will need
    • 📃Notes /substitutions
    • 🔪How to make
    • ✔Helpful tips
    • ✨Variations
    • ❔Commonly asked questions
    • 🍽More high protein vegan snacks
    • 📖 Recipe

    💚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

    Ingredients needed like protein powder, oats, banana, peanut butter and chocolate chips on a grey background.

    📃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.

    Collage showing mashed banana then adding in rest of the wet ingredients in a white bowl.

    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.

    Protein cookie dough in a white bowl with a fork beside.

    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!

    Collage showing before and after baking cookies in a lined black baking sheet.

    ✔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.
    A stack of 3 protein cookies on a plate with jar of oats and chocolate chips in the background.

    ✨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

    Can I make them without peanut butter?

    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.

    Are they gluten-free?

    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.

    How long do they last and how do I store them?

    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.

    A tray full of protein cookies with a blue striped table cloth and dish of salt beside.

    🍽More high protein vegan snacks

    • Vegan Chocolate Coconut Protein Balls
    • Vegan Tofu Chocolate Protein Mousse (no cream)
    • Creamy Vegan Dairy-free Tofu Cashew Ricotta Cheese
    • Crispy Oven Roasted Lentils

    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

    A few protein cookies on a black cooling tray topped with sea salt flakes.

    Peanut Butter Banana Oatmeal Vegan Protein Cookies

    Meesha
    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.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 14 cookies
    Calories 133 kcal

    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
    Prevent your screen from going dark

    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

    *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.
    **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.
     
    Helpful tips
    • 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.
     
    Storing - 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.

    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

    Calories: 133kcalCarbohydrates: 17gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 165mgPotassium: 174mgFiber: 1gSugar: 10gVitamin A: 22IUVitamin C: 3mgCalcium: 42mgIron: 2mg

    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.

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    Hi, I am Meesha, the human behind My Plantiful Cooking! Expect to find plant-powered recipes that are easy to make and wholesome without compromising on taste.

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