Oatmeal protein cookies

Oatmeal protein cookies

30 min
Welcome to our oatmeal protein cookie recipe, a perfect union of home-baked comfort and crunchy goodness. Indulge in soft, chewy cookies that combine the sweet aroma of ripe bananas with creamy peanut butter and the full-bodied texture of rolled oats. Ideal for a sweet moment in your day, these cookies are guaranteed to satisfy your sweet tooth. Warm up your oven and get ready for a baking adventure that's as fulfilling as the cookies themselves.
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Instructions

  • Preheat the oven to 150 ° C.
  • Use a hand blender to blend the bananas with the coconut oil, peanut butter and salt until there are no lumps.
  • Fold the oatmeal into the batter and mix well. Taste the dough, adding maple syrup for sweetness if needed.
  • Line a baking sheet with baking paper and form 12 cookies from the dough. If needed, use moistened fingers or a spoon to smooth out your cookies slightly.
  • Bake them for approx. 15-20 minutes in the middle of the oven until they are slightly golden. Keep an eye on them along the way, as they quickly get colour and ovens bake differently.
Enjoy!

Questions about oatmeal protein cookies

Make a batch of our oatmeal protein cookie treats to satisfy your sweet tooth. Explore our FAQs for tips on personalising your cookies, advice on storage for lasting freshness, and adding spices.

Can I add spices to this oatmeal protein cookie recipe?
Absolutely! Cinnamon, nutmeg, and vanilla extract are great options that complement the sweetness of bananas and the richness of peanut butter. For a bit of warmth and depth, try adding a teaspoon of ground cinnamon or a pinch of nutmeg to the batter. If you enjoy a more complex flavour profile, a dash of cardamom or ginger could be intriguing additions. Additionally, incorporating vanilla extract will amplify the overall sweetness and aroma. Experimenting with these spices can add a delightful twist to your cookies, making them even more enjoyable.
What’s the best way to store leftover cookies?
To keep your oatmeal protein cookies tasting fresh, store them in an airtight container at room temperature. They'll stay fresh for about five days. If you need to keep them longer, refrigerate them for up to a week. For the longest shelf life, freeze the cookies for up to three months. Wrap each one individually in plastic wrap or aluminium foil to avoid freezer burn. When you're ready to eat them, thaw the cookies in the refrigerator for a few hours or quickly warm them in the microwave from frozen. These steps will help ensure your cookies taste great every time.

Ingredients

Bananas, ripe
2
Coconut oil
32 ml
Peanut butter
90 g
Salt
1 pinch
Coarsely rolled oats
150 g
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Struggling to find a use for some older bananas in your fruit bowl? Good news! Ripe bananas are best for making these cookies because their natural sweetness enhances the flavour, reducing the need for additional sugar. Their soft texture also makes them easy to mash and incorporate into the dough, ensuring a smooth, even consistency. The increased moisture content also helps keep cookies soft and chewy.

No hand blender? No problem

While access to a hand blender will make preparing the cookies easier, it’s still possible to do by hand and produce great results. Start by mashing the ripe bananas thoroughly with a fork or masher in a bowl. Melt the coconut oil gently, then gradually mix the melted coconut oil and peanut butter into the mashed bananas, stirring continuously with a whisk or wooden spoon to ensure they are well combined. Finally, add the salt and continue mixing until the mixture is smooth and free of lumps.

If you’re experiencing problems shaping the cookies due to stickiness, try chilling the dough for at least 30 minutes to make it easier to handle. Lightly grease your hands or use a small amount of flour to prevent the dough from sticking to your fingers. Use a spoon or cookie scoop to portion the dough and roll it into balls between your palms. You can also flatten the balls slightly with a dampened fork or the back of a spoon.

The art of balancing flavours

Mastering the balance of flavours is essential for making cookies that satisfy your tastebuds. Ripe bananas provide a subtle sweetness that blends well with the savoury taste of peanut butter. Rolled oats add texture and a nutty flavour that anchors the overall taste.

It's important to consider the distinct qualities of each ingredient. Use bananas at their peak ripeness for the sweetest flavour. When selecting oats, think about their texture; larger flakes add chewiness, while ground oats make the cookies softer.

Presentation and serving ideas

The presentation of oatmeal protein cookies matters as much as their flavour. For an elegant touch, press the tops with a fork before baking to create a traditional pattern. After baking, present the cookies on a rustic plate to highlight their homemade charm.

Add fudgy protein balls with dates, salted caramel protein bars, or warm-from-the-oven banana protein muffins for a protein-packed snack platter celebration of textures, flavours, and indulgence.

To excel in baking oatmeal protein cookies, try these extra tips. Place your cookies on parchment paper or a silicone mat to avoid sticking and achieve even cooking. Consider gently warming your coconut oil and peanut butter before adding them to the blender; this helps them incorporate more smoothly with the bananas.

Also check the consistency of your dough. If it feels to dry, add a small amount of water until you have achieved the perfect texture. Lastly, watch your cookies in the oven, and if they start to brown too much, lightly cover them with foil. This prevents them from burning and ensures they bake evenly. These careful touches will help perfect your cookies, making them a delightful treat for any time of the day.

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