These Protein Cookies are easy to make in one bowl with only 5 ingredients. They are soft, chewy, packed with 6 grams of protein and have no added sugar.
These protein cookies are such a versatile crowd pleaser, I have been making them since 2012.
You’ve probably noticed the abundance of protein cookies flooding grocery stores aisles. While they advertise tons of delicious sounding options, they’re filled with weird ingredients, aftertaste, and a hefty price tag!
Why You’ll Love This Recipe
- High in protein: Each protein cookie contains just 92 calories and 6 grams of protein.
- Easy to make: All you need is one bowl and 5 simple ingredients.
- Saves money: This protein cookie recipe uses everyday pantry ingredients that are affordable.
- Tastes delicious: Of course they won’t taste like regular cookies but they taste delicious!
- Perfect for meal prep: It’s a perfect grab-and-go meal for a post-workout snack, dessert, or as an addition to lunchboxes.
Ingredients for Protein Cookies
- Bananas: Use overripe bananas as they’re sweeter. Choose bananas with lots of brown spots or almost entirely brown for the best results. Here is a quick tutorial how to ripen bananas faster.
- Peanut butter: I prefer to use organic smooth peanut butter with no salt or other additives added. However, any peanut butter, including crunchy peanut butter, will work.
- Oats: I recommend to use only rolled oats or old-fashioned oats. Be sure to use certified gluten-free oats if you or some you cook for has celiac disease.
- Protein powder: I use unflavored whey protein powder (this one is pretty close to the one I have pictured) or vanilla whey protein powder. I recommend using a brand with minimum ingredients, preferably organic and grass-fed.
- Chocolate chips: While optional, I love their addition to cookies. You can use semi-sweet, dark, or even sugar free chocolate chips like Lily’s. I like to use mini ones for more even distribution.
How to Make Protein Cookies
Here is a quick overview how to make chocolate chip protein cookies in less than 20 minutes! You can also find full recipe card below.
- Mash bananas: In a large bowl, add peeled bananas and mash with a fork.
- Make the cookie dough: Add the protein powder, oats, peanut butter and mix well until thoroughly combined. The batter consistency should be fairly runny and will depend on the type of oats, peanut butter and ripeness of bananas used.
- Add chocolate chips and shape: Fold in chocolate chips. Use a measuring cup or small trigger scoop for even-sized cookies. Protein cookies don’t spread, so you can shape them now on a baking sheet.
- Bake and cool cookies: For smaller cookies, bake at 350 F for 12 minutes. For larger cookies, try 14 minutes. Allow cookies to cool on a cooling rack for a few minutes before enjoying.
What Is the Best Protein Powder to Use?
While some recipes work better with plant based protein powder, you have to use whey protein powder in this recipe. Vegan protein powders contain very absorbent ingredients like peas, rice, which leads to dry cookie results.
I recommend using a whey protein powder like Naked Whey. I prefer plain protein powder not to overpower the flavor of cookies, but flavored protein powder also works. Just know your cookies will be sweeter and sugar count may change.
Tips for Best Results
- Don’t use quick oats: Technically quick oats will work in this protein oatmeal cookies recipe but because they are more finely milled, they tend to dry out the cookies. I avoid them, if possible.
- Frozen bananas: This cookie recipe is a great way to use up old bananas. Just be sure to thaw them first.
- Use whey protein powder you like: This is critical as it will affect the flavor of the cookies a lot, so don’t use protein powder you’ve bought, didn’t like, and are trying to use up. Been there, done that.
- Don’t over bake the cookies: They continue to cook and will firm up while cooling down. Baking cookies for too long results in dry cookies.
Variations
- Flavored protein powder: The easiest way to adapt the flavor of these protein cookies is with flavored protein powder like chocolate protein powder. Substitute 1:1 with unflavored protein.
- Cacao nibs: For true no added sugar cookies, add 3-4 tablespoons of cacao nibs. They will add crunch but not sweetness.
- Spices: Add a dash of cinnamon, nutmeg, cardamom, pumpkin pie spice, vanilla extract, or ground ginger.
- Nuts or seeds: Add in 2-3 tablespoons of crushed nuts like pecans, almonds, cashews, hazelnuts, walnuts, sunflower seeds or pumpkin seeds.
- Dried fruit: Add 2-3 tablespoons of finely chopped dried dates, cranberries, blueberries, raisins, or apricot.
- Citrus: You can use fresh citrus zest like lemon, lime, or orange zest.
- Coconut: 1-2 tablespoons of shredded coconut flakes will add flavor and texture. You can also toast them for extra layer of flavor.
How to Store and Freeze
Store: You can keep baked protein powder cookies in an airtight container in the refrigerator for up to 1 week.
You can enjoy them cold or warmed up in the microwave for a few seconds.
Freeze: Bake and cool cookies completely to avoid them becoming soggy from trapped extra moisture inside the container. Then transfer cookies to an airtight container or freezer safe bag and freeze for up to 3 months.
Make ahead: Prepare the protein cookie dough and freeze it for up to 3 months, then thaw before shaping and baking. You can also pre-scoop and shape the cookies before freezing.
FAQs
Peanut butter is an integral part of this protein cookie recipe. However, you could try other nut butter like almond butter or cashew butter. Also tahini or sunflower seed butter is an option. A few readers have successfully used PB2 powder instead but I haven’t tried.
Unfortunately nothing I am aware of. Bananas are the base of these cookies. Any extract like orange or lemon extract will help mask their flavor though.
More Protein Recipes to Try
- No bake protein cookies
- Protein muffins
- Protein cookie dough bark
- Double chocolate protein cookies
- Greek yogurt cookie dough
- Cottage cheese cookies
- Cottage cheese cookie dough
Protein Cookies
Video
Ingredients
- 2 medium ripe bananas
- 2 scoops (60 grams) unflavored whey protein powder,
- 1 cup rolled oats
- 2 tablespoons peanut butter, unsalted
- 2 tablespoons chocolate chips, any, I used mini
- Cooking spray, I use Misto
Instructions
- Preheat oven to 350 degrees F. Line large baking sheet with unbleached parchment paper or silicone baking mat, and spray with cooking spray.
- In a medium bowl, mash bananas with a fork. Add whey protein powder, oats and peanut butter. Stir well to combine, batter's consistency will be runny. Add chocolate chips and give a few more stirs.
- Spoon mixture onto prepared baking sheet (cookies don't spread, so shape them now) and bake for 12-14 minutes (depending on size).
- Cool on a cooling rack for 5 minutes.
Notes
- Store: Refrigerate in an airtight container for up to 1 week.
- Freeze: For up to 1 month. The best way to defrost protein cookies is in a microwave. That way the moisture and softness is restored.
- Flavored protein powders: You can use vanilla whey, just make sure you buy unsweetened one.
- Can I use plant-based protein powder? No. It contains very absorbent ingredients like peas, rice, which yields dry cookies. For that reason, I don’t recommend the substitution.
- Can I use previously frozen bananas? Yes. Just make sure to thaw them before using.
- Can I use quick oats? You can technically, however due to them being more finely milled, they tend to dry out the cookies, so I avoid them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I’m making another batch right now. Thank you
You are so welcome Maria! They get eaten up fast don’t they?!
I love it delicious and easy ! Muchas gracias!
These were so good! I added two tbsp of cocoa powder to make it even more chocolaty. Next time I’m going to add walnuts. The texture is more like a brownie cookie. Guilt-free, sweet-tooth fix. ? Thanks!
So welcome Jonathan!
So delicious and soft! And very easy and fast!
Thanks for the positive feedback Tiffany!
I just made these and they turned out better than I expected! I used Isopure unflavoured whey protein powder (just for reference); a nut butter I make myself with pecans, peanuts, almonds, and sunflower seeds; and added in cinnamon and spice clove to give it more of a “banana bread” kind-of feel. As per another comment Olena left, I used raisins instead of chocolate chips. They came out really nicely. The texture is almost bready, which is interesting, but definitely soft. I find the flavour was definitely from the spices and banana, but I was surprised the whey protein didn’t come through – which I am happy about. I should have added nuts, but I completely forgot when making the mixture. I think the crunch would have made them better. Final note – I love that this doesn’t require a food processor, but rather just a fork, a spoon, a bowl, and some force. Thank you!
You are welcome Alex!
Do you think the “2 tbsp peanut butter” could be replaced with cocoa powder as flavoring?
Would I need to add water?
Maybe. Never tried.
If you follow the recipe cookies will turn out great!
Hey I can’t eat whey but I made these with beef gelatin protein and it’s a great gluten free dairy free protein alternative (not vegan sadly) which also helps to get the cookie together! Worked really well for me. Love the recipe XXX thanks again
I’m so glad you enjoyed it, Molly! Thank you for the wonderful review!
was a little flavorless but i added more bananas and it tasted amazing! super fast prep time and everyone loved them!
Fantastic! Glad you enjoyed the recipe, Nikita.
Hi. Some questions
1. Can I pack these cookies in sealed bags?
2. How long can they be stored?
3. Is there another ingredient that I can use as a banana substitute? (I don’t like bananas hahah)
4. Does it work if I use oatmeal?
Thank you!!
Hello.
1. Yes but I wouldn’t ship them.
2. Refrigerate for up to 1 week and after I would freeze.
3. No.
Yes.
My cookies dont seem to get that cookie texture. I baked for 20 min. Still very soft.
They never will because they are not made with butter and sugar. Your cookies are ready.
Love this recipe!
So happy to hear that!!!