These banana-oatmeal breakfast cookies are an even more wholesome version of Banana Oatmeal Cookies II by JEMIMA. I eat 4 of these for breakfast - yum!

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
36
Yield:
36 cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • Cream brown sugar and 3/4 cup banana together in a large bowl using an electric mixer. Beat in remaining banana. Stir in vanilla extract.

  • Combine flour, protein powder, salt, cinnamon, baking soda, and cloves in another bowl; stir into banana mixture. Mix in rolled oats.

  • Drop by rounded tablespoonfuls onto the prepared cookie sheets; leave room for spreading.

  • Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Let cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Cook's Note:

Using a different protein powder will change the nutritional information. You can omit the protein powder and increase flour to 1 cup. You can also omit the cloves and increase the cinnamon by 1/4 teaspoon if you'd like.

Nutrition Facts

67 calories; protein 1.8g 4% DV; carbohydrates 14.1g 5% DV; fat 0.5g 1% DV; cholesterol 0mg; sodium 84.4mg 3% DV. Full Nutrition
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