These healthy protein chocolate chip cookies are made with peanut butter, oats, and banana—packed with 12g protein and 8.5g fiber per serving. The perfect quick and easy snack!
Protein Cookie Recipe
These Protein Cookies make the perfect mid-afternoon snack, post-workout snack or healthy dessert! Made with wholesome ingredients—oats, ripe bananas, protein powder, peanut butter, egg, and sugar-free chocolate chips—they’re naturally sweetened and flourless, with no added sugar. Think of them as a heartier, high-protein twist on my original Healthy Cookie Recipe—each serving has 12 grams of protein and over 8 grams of fiber to help keep you full and satisfied. They’re also a smart way to use up ripe bananas sitting on your counter!
Why You’ll Love These Protein Cookies
If you’re like me and need a healthy, high-protein snack to get through the day, you’ll love these cookies! Just to be upfront—these are healthy cookies. There’s no flour, butter, or baking powder, so don’t expect a classic crispy dessert cookie. Instead, they’re soft, chewy, and satisfying. I think they’re best eaten warm!
- High protein snack – Each serving packs 12g of protein to help keep you full and support your goals.
- Good source of fiber – With 8.5g fiber per serving, they’re great for digestion and staying satisfied.
- Naturally sweetened – Ripe bananas and a few sugar-free chocolate chips add sweetness without refined sugar.
- Flourless and gluten-free – Made with oats and protein powder, no flour or butter needed.
- One-bowl recipe – Quick to make in one mixing bowl, easy to clean up—perfect for busy days or weekly meal prep.
- Chewy, not cakey – The texture is soft, moist, and best enjoyed warm straight from the oven.
Ingredients for High-Protein Cookies
Here’s what you’ll need to make this easy, high-protein snack. See recipe card below for measurements.
- Bananas: You’ll want to use very ripe bananas – the riper the bananas, the sweeter the cookies.
- Oats: Use old-fashioned oats, or quick oats. Check labels for gluten free.
- Nut Butter: I used natural peanut butter, but you can also use any nut butter like almond butter, or seed butter if you have nut allergies.
- Vanilla Protein Powder: 1 scoop of your favorite vanilla whey protein powder or pea protein powder adds protein
- Egg: One large egg has 6 grams of protein.
- Salt: a pinch of kosher salt enhances the sweetness
- Flavor: Cinnamon and pure vanilla extract make these breakfast cookies smell and taste amazing.
- Chocolate Chips: I use Lily’s sugar-free chocolate chips, but feel free to use regular semi-sweet chips, dark chocolate chips or dairy-free chips.
How To Make Protein Cookies
Here’s the step-by-step instructions for this easy protein cookie recipe. See recipe card below for printable directions.
- Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone mats. Adjust racks to upper and lower thirds.
- Combine mashed banana, oats, protein powder, egg, cinnamon, salt, vanilla, peanut butter, and chocolate chips in a mixing bowl until well combined.
- Scoop ¼ cup cookie dough portions onto the sheets and gently press to flatten.
- Bake 16–20 minutes, switching racks halfway through.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Protein Cookie Variations
- Swap peanut butter for almond or cashew butter or sunflower butter for a nut-free cookie.
- Switch out the chocolate chips for raisins or dried cranberries.
- Oatmeal Raisin: Add walnuts
- Add Sugar: If you want them a little sweeter, feel free to add a little brown sugar or coconut sugar.
Protein Cookies
Ingredients
- 2 medium very ripe bananas
- 1 cup old fashioned oats, or quick oats (check labels for gluten-free)
- 1 scoop vanilla protein powder, I like Orgain (23 grams)
- 1 large egg, lightly beaten
- ¼ teaspoon cinnamon
- Pinch kosher salt
- ½ teaspoon vanilla extract
- ¼ cup peanut butter, or nut butter, or seed butter
- ¼ cup sugar free chocolate chips, such as Lily's
Instructions
- Preheat oven to 350 degrees F. Line 2 sheet pans with parchment or silicon baking mats.
- Move oven racks to the second from top and second from bottom slots.
- In a medium bowl, mash the bananas.
- Add the oats, protein powder, egg, cinnamon, salt, vanilla, and peanut butter and chocolate chips and mix with a fork until combined.
- Scoop ¼ cup of mixture and place on a baking sheet, flatten the top slightly with the back of the measuring cup. Repeat with remaining mixture, adding 4 cookies to each sheet.
- Bake for 16 to 20 minutes, rotating pans ½ through bake time to allow for even browning.
- Allow to cool 5 minutes on the pan then transfer to a wire rack to cool completely.
Last Step:
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Notes
Nutrition
Storage and Freezing Instructions
- Refrigerator: Store the cookies in an airtight container for up to 4 days. For the best texture, microwave for about 10 seconds before eating.
- Freezer: Let the cookies cool completely, then store them in a freezer-safe airtight container for up to 3 months. Thaw in the refrigerator or microwave them straight from frozen until warm.
FAQ
I like vanilla protein powder because it adds sweetness and flavor. Whey or pea protein powder will work, but different brands absorb moisture differently, so the texture may vary slightly. I used Orgain.
Yes, they’re naturally flourless. If you need them to be gluten-free, make sure your oats and protein powder are certified gluten-free.
These are meant to be soft and chewy, not crisp like traditional chocolate chip cookies. They don’t contain flour, butter, or baking powder and get most of their moisture from the bananas. I think they taste best warm.
Yes. Substitute almond butter, cashew butter, or sunflower seed butter. For the best texture, use a creamy, well-stirred nut or seed butter.
Yes. You can omit it, although the cookies will have less protein and the texture may be slightly softer. Several readers have made them successfully without it.
Yes. Readers have had success with vanilla, chocolate, peanut butter, soy, whey, and plant-based protein powders. Keep in mind that protein powders absorb moisture differently, so the consistency may vary slightly by brand.
I’ve only tested this recipe with bananas. Some readers have successfully used applesauce, pumpkin puree, or mashed sweet potato, but the cookies may be less sweet and the texture will be different.
More Recipes Using Ripe Bananas
See more of my high protein snacks or these five recipes using ripe bananas.