Oatmeal Protein Cookies

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  Banana(180g)
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  Peanut Butter, Smooth(120g)
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  Egg, Whole, Large
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  Maple syrup(30g)
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  Vanilla extract(8g)
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  Baking soda(5g)
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  Cinnamon, Ground(3g)
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  Whey protein powder (vanilla)(60g)

  Use whey isolate for cooking. Vanilla flavor is most versatile.

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  Flaxseed, Ground (Flaxseed Meal)(60g)
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  Chia Seeds(30g)
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  Oats, Rolled, Dry(240g)

  Old-fashioned rolled oats (not instant, not steel-cut). Quaker is standard.

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  Walnuts(120g)
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  Chocolate, Dark, 70-85% Cacao(80g)
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  Cranberries(60g)

Instructions

1. 1Mash the banana in a large bowl, then whisk in the peanut butter and eggs until smooth. Whisk in the vanilla extract and maple syrup until fully combined.
2. 2Sprinkle the baking soda, cinnamon, vanilla whey protein powder, ground flaxseed, and chia seeds over the wet ingredients. Stir until no dry streaks remain.
3. 3Fold in the rolled oats, walnuts, dark chocolate, and cranberries until evenly distributed throughout the batter. Cover the bowl and refrigerate for at least 4 hours, or overnight for thicker cookies.
4. 4Preheat your oven to 375°F and line a baking sheet with parchment paper. Using a large cookie scoop or spoon, portion the batter into 22 equal mounds (approximately 1/4 cup each) onto the prepared sheet, spacing them about 2 inches apart. Lightly flatten the tops with your fingers.
5. 5Bake at 375°F for 9–12 minutes, until the edges are set and a toothpick inserted into the center comes out clean. The tops will look slightly underbaked but will continue to set on the pan.
6. 6Let the cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
7. 7Once fully cooled, divide the cookies evenly into airtight containers, layering parchment paper between rows to prevent sticking. Store in the refrigerator for up to 5 days or freeze for up to 3 weeks.