Description
Crisp-chewy oatmeal cookies with a protein boost from almond butter, naturally sweetened with honey and bananas, and packed with fiber-rich oats and wholesome add-ins for a nutritious morning snack.
Ingredients
½ cup mashed banana (about 2 ripe bananas)
¾ cup almond butter
⅓ cup honey
1 teaspoon vanilla extract
2½ cups old-fashioned rolled oats
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon salt
½ cup raisins
½ cup dark chocolate chips
¼ cup pepitas (pumpkin seeds)
2 tablespoons flax seeds
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper
Mix mashed banana, almond butter, honey, and vanilla in a large bowl until smooth
Add oats, cinnamon, baking powder, and salt; stir to form a thick dough
Fold in raisins, dark chocolate chips, pepitas, and flax seeds
Scoop ¼ cup of dough per cookie and flatten slightly on the baking sheets
Bake for 14–16 minutes, until lightly golden and set
Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely
Notes
Use overripe bananas for extra moisture
Replace almond butter with peanut or sunflower seed butter for a nut-free option
Substitute dark chocolate chips with oatflakes or crushed nuts for a higher fiber alternative
Store in an airtight container for up to 5 days or freeze for longer storage
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American