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.
Just made them and they were perfect thankyou
I used this recipe as a template tonight and added a dash of emulsifiers because there are so few ingredients. I also had to increase all of the ingredients accordingly because I had too many over ripe bananas to use! They did come out like little biscuits (that was what I originally wanted) but definitely softer on the inside not flakey (of course not when you use oats! Lol). I was a little heavy handed on the pb which I think gave it’s richness. If there are a lot of comments about a dry result maybe adjust that measurement. It was great!
Hi can you use powdered peanut butter like p2b
I tried this recipe yesterday and I don’t know what I did wrong, but the cookies turned out like biscuits. They were also very dry and dense. Also I didn’t have the exact ingredients you used in the recipe, so that might of effected it. Anyway it was still delicious!
Hi Ella. Baking is a science and I do recommend following instructions and ingredients as written. My recipes are tested extensively as written.
Turned out great
These protein cookies were delish! I goofed and left them out overnight. Do I need to throw them away now? I see they were supposed to be refrigerated. Thanks!
Goodness no! They keep better if in the fridge, that’s all.
Do the oats make it crunchy? Would it make it softer if I blended the oats and used oat flour?
These cookies are on a softer side. I’m not sure flour would taste good since it’s not a regular cookie with butter and sugar.
They taste pretty good, i ended up using chocolate protein powder and no chocolate chips, they came out very well!
Thanks so much Olena!
Tip for other people making these; if the mixture is dry add more mashed banana.
You are welcome Andrew!
Sounds like a great combo. What are the quantities? Or have I missed something?
Full recipe card is located below the post. 🙂
Super yummy! I added a bit of vanilla extract and cinnamon which made it even better. Next time I may add in other spices as well, such as cloves or nutmeg! Thank you for the recipe!
Thank you so much for your wonderful review, Mary! ?
Awesome!!
Simple ingredients, easy to prepare and SO TASTY!! WOW – thank you so much for sharing this recipe.
You are so welcome Louise!