Bite into irresistibly soft, chewy cookies crafted from only four wholesome ingredients no flour, no refined sugar, just pure flavor. Each one delivers a powerhouse punch of 20 plus grams of clean protein, turning dessert into serious fuel.
When it comes to protein powder recipes, I have a handful of favorites on hand. If I’m not making High Protein Breakfast Muffins, you’ll know I’m making some high protein cookies!
How do you make high protein cookies?
Ingredients
- 1 cup natural peanut butter
- 1.2 very ripe medium bananas, mashed (≈ 200 g)
- 1 cup vanilla (or unflavored) protein powder whey or plant-based (≈ 100 g)
- 1 large egg or 1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
Step by Step to make high protein cookies
- Preheat the oven to 350 °F / 175 °C and line a baking sheet with parchment paper.
- Blend the base: In a medium bowl, whisk the peanut butter and mashed bananas until the mixture is silky smooth.
- Power it up: Add the protein powder and stir until you have a thick, cohesive dough.
- Bind and portion: Mix in the egg (or flax egg), then scoop out two tablespoon mounds, placing them on the sheet and pressing each one slightly flat.
- Bake to perfection: Slide the tray into the oven for 10-12 minutes just until the edges turn lightly golden and the tops lose their shine. Let the cookies rest on the sheet for 5 minutes so the centres stay wonderfully fudgy.
Variation
Chocolate Chunk Upgrade: Press a few 70 % dark chocolate chips into the tops before baking still only five whole-food ingredients.
Pro Tips
- Choose overripe bananas they mash smoothly and deliver built in sweetness.
- If dough feels sticky, chill 15 min to prevent spreading.
- Swap peanut butter for almond or sunflower butter if you need peanut-free.
- Store airtight up to 4 days or freeze up to 3 months; thaw 30 min at room temp.
High Protein Cookies Nutritional Content (per 100 g)
| Nutrient | Amount |
|---|---|
| Calories (kcal) | 330 |
| Carbohydrates | 26 g |
| Protein | 22 g |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 180 mg |
(Estimates based on peanut-butter/whey formula.)
Final Thoughts
With just four pantry staples and a single mixing bowl, these cookies prove that fueling your body can feel (and smell!) like dessert time. Bake a batch, share the love, and tell me how many you managed not to eat straight off the rack!
High Protein Cookies FAQ
1. Are high protein cookies healthy?
They can be! Because they’re higher in protein and lower in refined sugar than conventional cookies, they offer a steadier energy release and help curb hunger. Look for recipes like this one that swap flour and added sugars for nut butter, ripe fruit, and quality protein powder.
2. What is the best protein cookie?
“Best” depends on your taste and dietary goals. Many gym goers love homemade peanut butter versions (like ours) for their whole food ingredients, while others prefer store bought brands with added fiber or vegan protein. Prioritize short ingredient lists, 10 g+ protein per serving, and under 8 g of added sugar.
3. What are 3 ingredients high protein cookies?
Mash bananas with peanut butter and protein powder, then bake. That’s it! 1.If you want a vegan option, replace whey with plant protein. Our recipe adds an optional egg for extra moisture, making it a 4 ingredients twist.
4. What is the highest protein dessert?
Greek yogurt cheesecakes, protein mug cakes, and cottage cheese ice cream top the charts often 25-30 g protein per serving. But our high protein cookies deliver a competitive 20 g while satisfying cookie cravings.
Supercharged High Protein Cookies Delight
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: ≈ 12 cookies
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Soft, chewy high protein cookies made with just 4 ingredients no flour or sugar deliver 20 g+ clean protein per bite. Bake healthy, crave worthy fuel fast.
Ingredients
- 1 cup natural peanut butter
- 1.2 very ripe medium bananas, mashed (≈ 200 g)
- 1 cup vanilla (or unflavored) protein powder whey or plant-based (≈ 100 g)
- 1 large egg or 1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
Instructions
- Preheat the oven to 350 °F / 175 °C and line a baking sheet with parchment paper.
- Blend the base: In a medium bowl, whisk the peanut butter and mashed bananas until the mixture is silky smooth.
- Power it up: Add the protein powder and stir until you have a thick, cohesive dough.
- Bind and portion: Mix in the egg (or flax egg), then scoop out two tablespoon mounds, placing them on the sheet and pressing each one slightly flat.
- Bake to perfection: Slide the tray into the oven for 10-12 minutes just until the edges turn lightly golden and the tops lose their shine. Let the cookies rest on the sheet for 5 minutes so the centres stay wonderfully fudgy.
Notes
- Consistency tweak: If your dough feels too dry (some protein powders absorb more moisture), stir in 1-2 Tbsp almond milk until scoopable.
- Sweetness adjust: Extra-ripe bananas add natural sugar; for sweeter cookies, mix in 1-2 Tbsp maple syrup or a pinch of stevia.
- Flavor swaps: Try chocolate protein powder for double chocolate cookies, or add ½ tsp cinnamon for a warm twist.
- Storage: Keep cookies in an airtight container at room temperature up to 4 days, or freeze for 3 months; thaw 30 minutes before eating.
- Dietary swaps: Replace peanut butter with sunflower seed butter for nut-free, and use a flax egg plus pea protein to keep them vegan.
Nutrition
- Serving Size: 1 cookie (≈ 90 g)
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 45 mg
