Protein Cookies

Why You’ll Love Protein Cookies Recipe

These cookies are easy to make with just a few simple ingredients.

They’re naturally gluten-free and have no refined flour.

The bananas add natural sweetness and moisture, while the peanut butter gives them a rich, satisfying texture.

They’re perfect for a quick breakfast, post-workout snack, or healthy dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 brown bananas, mashed
1 cup drippy peanut butter
3/4 cup almond flour
1/2 cup peanut butter powder
1 handful chocolate chips

Directions

Preheat the oven to 375°F and line a baking sheet with parchment paper or a reusable baking liner.

In a large bowl, combine the mashed bananas, peanut butter, almond flour, and peanut butter powder. Stir until a thick, smooth batter forms.

Fold in the chocolate chips until evenly distributed throughout the dough.

Scoop the dough onto the prepared baking sheet in 2-tablespoon portions. Flatten each cookie gently with a spatula or your hands since the cookies will not spread during baking.

Bake for about 10 minutes or until the edges are lightly browned.

Allow the cookies to cool slightly before serving.

Servings and timing

Servings: 8–10 cookies
Prep time: 15 minutes
Bake time: 10 minutes
Total time: 25 minutes

Variations

Swap the chocolate chips for chopped nuts, dried fruit, or shredded coconut.

Use almond butter or cashew butter instead of peanut butter for a different flavor.

Add a scoop of vanilla or chocolate protein powder for extra protein.

Mix in cinnamon or a splash of vanilla extract for added warmth and flavor.

Use dark chocolate chips for a richer taste.

Storage/Reheating

Store the cookies in a sealed container in the refrigerator for up to 3 days.

For longer storage, freeze the cookies in an airtight container for up to 2 months.

To enjoy warm, microwave a cookie for about 10–15 seconds.

FAQs

Can I make these cookies without peanut butter powder?

Yes. You can replace the peanut butter powder with additional almond flour.

Are these Protein Cookies gluten-free?

Yes, as long as all your ingredients are certified gluten-free.

Can I use frozen bananas?

Yes. Thaw them first and drain any excess liquid before mashing.

Why didn’t my cookies spread?

These cookies are designed to stay thick, so flattening them before baking is important.

Can I add protein powder?

Yes. Add a small scoop of protein powder, but you may need a splash of milk if the dough becomes too thick.

What type of peanut butter works best?

Natural drippy peanut butter works best because it mixes smoothly into the dough.

Can I make these vegan?

Yes, the recipe is naturally vegan if you use dairy-free chocolate chips.

How do I know when the cookies are done?

The edges should look lightly browned while the centers remain soft.

Can I make smaller cookies?

Yes. Simply reduce the baking time by 1–2 minutes for smaller cookies.

Are these cookies good for meal prep?

Absolutely. They store well and make a convenient grab-and-go snack throughout the week.

Conclusion

These Protein Cookies are soft, satisfying, and packed with wholesome ingredients that make snacking feel both delicious and nourishing. With their chewy texture and rich peanut butter flavor, they’re an easy homemade treat you’ll want to make again and again.