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
Scale
- 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