Description
These Protein Cookies are soft, chewy, and naturally sweetened with ripe bananas. Packed with peanut butter flavor and chocolate chips, they make a quick high-protein snack or healthy dessert.
Ingredients
- 2 brown bananas, mashed
- 1 cup peanut butter, drippy
- 3/4 cup almond flour
- 1/2 cup peanut butter powder
- 1 handful chocolate chips
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper or a reusable baking liner.
- In a large bowl, mix together the mashed bananas, peanut butter, almond flour, and peanut butter powder until a smooth and thick batter forms.
- Fold in the chocolate chips evenly throughout the dough.
- Scoop the dough onto the prepared baking sheet in 2 tablespoon portions. Flatten each cookie slightly with your hands or a spatula, as they will not spread while baking.
- Bake for 10 minutes or until lightly browned around the edges.
- Allow the cookies to cool slightly before serving.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
Notes
- Swap the peanut butter powder with additional almond flour if needed.
- Dark chocolate chips work especially well in this recipe.
- For extra protein, use protein-enriched peanut butter powder.
- The cookies stay soft and chewy after refrigeration.
- Freeze baked cookies for up to 1 month in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240 kcal
- Sugar: 10 g
- Sodium: 140 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
