Enjoy dessert for breakfast with these banana chocolate protein cookies. Loaded with wholesome ingredients and chocolate flavor, these breakfast cookies are a great way to start the day or satisfy your sweet tooth.
If you are a fan of chocolate for breakfast, you will love these chocolate protein pancakes or this mocha chia pudding.
The post and recipe for banana chocolate chip breakfast cookies were first published in January 2018. It was updated and republished in January 2025.
Jump to:
I always buy too many bananas each week. Usually, we turn them into banana protein pancakes or a cherry smoothie. This week, I sweetened a batch of chocolate protein cookies with the extra bananas. They satisfied my chocolate cravings while giving me a little extra protein, which feels like a win.
Chocolate protein powder and dark cocoa give these cookies a rich flavor, while oats and mashed banana keep them hearty and sweet. I added chia seeds for an extra boost, but you can skip them if you want.
A few mini chocolate chips on top make them even better because chocolate on cookies just makes sense. I love that I can stick to my health goals and still enjoy cookies!
Why You'll Love These Protein Oatmeal Cookies
These wholesome treats are soft and hearty. Think breakfast cookie meets protein snack. They go so well with coffee or a morning smoothie.
- Cookies for breakfast. They taste like a treat but are made with real ingredients, making them great for morning or snacks.
- Filled with chocolate and protein. Cocoa powder and chocolate protein powder give each cookie its chocolate flavor and 6 grams of protein each.
- Perfectly sweet. These cookies are lightly sweetened with bananas, which is great if you are cutting back on refined sugar.
Main Ingredients
Made with simple ingredients, this double chocolate protein cookie recipe is easy to make in minutes. Scroll down to the recipe card for the ingredient amounts and complete instructions.
- Ripe Bananas: Choose brown spotted fruit for the best texture and sweetness.
- Quick Oats: Gives the treats a chewy texture. Old-fashioned oats can also be used, but you need to let the batter rest for a few minutes. This helps it absorb moisture and softens the oats a bit. Do not use oat flour!
- Chocolate Protein Powder: I use Clean Simple Eats whey protein powder for the best results. You can use a different type of protein powder, but it may absorb too much liquid, making the cookies drier.
- Unsweetened Cocoa Powder: Dutch-processed cocoa powder makes the cookies darker and gives them a smoother, less bitter taste.
- Chia Seeds: Adds protein, fiber, and a little crunch to the sweets.
- Mini Chocolate Chips: Use your favorite brand. I usually keep Lily's dark chocolate baking chips in our pantry.
- Extras: For added flavor, I like to add a little bit of vanilla extract and salt.
Optional Add-Ins
- Banana Free: Swap the banana for unsweetened applesauce, pumpkin puree, or mashed sweet potato. You may need to add a little honey or maple syrup to sweeten it more.
- Vanilla Protein Powder: If you want to make plain protein cookies, choose a vanilla or unflavored powder.
- Cacao Nibs: Adds a chocolate flavor without the extra sugar.
- Nuts and Seeds: A tablespoon of hemp seeds or ¼ cup of your favorite chopped nuts adds a great crunch.
- Nut Butter: Add a spoonful of peanut, cashew, or almond butter to the mixture.
- Cinnamon: A pinch of spice adds warmth to the oatmeal cookies.
- Coarse Sea Salt: Take these cookies to a new level by sprinkling with sea salt before baking.
How To Make Chocolate Protein Cookies
Grab a bowl and mix the ingredients. It's really that simple.
- Mash the bananas in a large mixing bowl until mostly smooth. Stir in the vanilla and salt.
- Gently mix the dry ingredients into the wet mixture until thoroughly combined. The texture will depend on the protein powder that you choose.
- Scoop the dough onto a lined baking sheet. Flatten each ball into your desired thickness. Press a few dark chocolate chips into the tops of each, then place the pan in a preheated oven.
- Bake until set and slightly firm to the touch. Let the cookies cool slightly, then enjoy.
Serving Suggestions
Enjoy the protein cookies with a strawberry smoothie bowl. You can also crumble them into a strawberry yogurt parfait for a delicious protein-rich breakfast.
I enjoy keeping a few batches of these snacks in the fridge for a post-workout treat or late-night craving. Pack some in a ziplock bag when you are running errands to avoid going through a drive-thru or using a vending machine.
Storing and Freezing
Before storing your cookies, make sure they have cooled completely to room temperature. This prevents moisture buildup in your container, which leads to soggy treats.
- In the Refrigerator: Keep these soft cookies in an airtight container in the fridge for up to a week.
- In the Freezer: Wrap each cookie individually in plastic wrap, then place in a freezer-safe bag. Freeze the cookies for 2-3 months. Thaw on the counter for 30 minutes before serving.
BruCrew Tips
- Choose a protein powder you like the taste of. The flavor matters because it is a main ingredient.
- Use very ripe bananas for the sweetest taste.
- Use a 1 ½ tablespoon cookie scoop to easily divide the batter.
- Adjust the thickness before baking. These cookies do not spread in the oven, so flatten them if you want a thinner cookie.
More Protein Dessert Recipes
- Monster Energy Balls
- Peanut Butter Chocolate Oatmeal Cookies
- Microwave Lava Cake
- Almond Joy Energy Bites
- Protein Jello
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Banana Chocolate Protein Cookies
Enjoy dessert for breakfast with these banana chocolate protein cookies. Loaded with wholesome ingredients and chocolate flavor, these breakfast cookies are a great way to start the day or satisfy your sweet tooth.
Ingredients
- I cup mashed bananas, 3 medium
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- 1 ½ cups quick oats
- 2 scoops whey chocolate protein powder (68g Clean Simple Eats)
- 2 tablespoons unsweetened dark cocoa powder
- 1 tablespoon chia seeds
- 2 tablespoons Lily's dark chocolate baking chips
Instructions
- Preheat the oven to 350°F.
- Mash the bananas. Stir in the vanilla and salt. Add the oats, protein powder, cocoa powder, and chia seeds to the bananas.
- Drop the mixture into 12 even spoonfuls on a nonstick baking sheet or a pan lined with a Silpat. Press each cookie flat with your fingers.
- Sprinkle the top of the cookies with the mini chocolate chips. Bake for 12-15 minutes. Let the cookies cool on the hot pan for 5 minutes.
- Gently remove the cookies to parchment paper or a wire rack to cool completely. Store in a loosely sealed container.
Notes
Tips
- Choose a protein powder you like the taste of. The flavor matters because it is a main ingredient.
- Use very ripe bananas for the sweetest taste.
- Use a 1 ½ tablespoon cookie scoop to easily divide the batter.
- Adjust the thickness before baking. These cookies do not spread in the oven, so flatten them if you want a thinner cookie.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 69Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 1mgSodium: 70mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 6g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Danielle says
I tried these with oat flour instead. The batter seemed pretty dry. They’re in the oven now. Fingers crossed!
Jocelyn says
The texture on yours will probably be different than the original recipe. I really hope they turn out for you!
Danielle says
This was not a good substitution option. They were very doughy and then I tried to cook them longer and they just got hard. Maybe it was the oat flour or perhaps the bananas didn’t yield one cup. My dad had 5 min oats do you think I could use those instead of quick? I also noticed that my powder is actually cacao and not cocoa do you think that could have contributed to they dryness?
Jocelyn says
I'm so sorry to hear your batch didn't work. The oat flour probably soaked up too much moisture which is why they were dry. Also, over baking the cookies will make them dry. I have never baked these longer than 15 minutes. You can use quick or old fashioned oats, so the ones your dad has will be fine. Quick oats are just old fashioned oats that have been processed and broken down. If you have a food processor or blender you can pulse the bigger oats really quickly to make them a little bit finer. Just don't pulse too much or they will turn into oat flour. Cocoa and cacao can usually be used interchangeably, so that should be fine. I hope that helps and your next batch turns out great.
Danielle says
Thank you, Jocelyn! I look forward to trying these again! Thank you for the feedback and advice.
Maddie says
omg these are amazing! i added some peanut butter and they are delicious, definitely making again!!
Krista says
I am unable to have Whey and I know most proteins have Whey in them. I am currently looking for a protein that doesn’t have Whey but until I find a protein do you Think I could use almond flour or something in the place of the protein?
Jocelyn says
You can leave the protein powder out and add another 1/2 cup of oats. They might not be as dark and chocolaty looking though. So maybe 1/4 cup cocoa powder and 1 3/4 cup oats would work for it. I hope that helps.