Protein Cookies
These soft protein cookies are made with only a handful of ingredients, they’re naturally sweet, gluten-free and fully plant-based! Perfect when you want something sweet that still feels nutritious.
If you loved my previous cookbooks, you’ll be excited to find out PlantYou Quickies is here! Well, almost – but it’s available to preorder. PRE-ORDER QUICKIES BEFORE 5th MAY 2026 and get access to a 6-month subscription of PlantYou Cooking Club. Weekly meal plans, exclusives from my kitchen and a large community of like-minded people – you’ll fit right it!
Why You’ll Love This Recipe
- This recipe features minimal ingredients, most of which are already in your pantry.
- Ripe bananas do most of the work, making these protein cookies sweet without refined sugar.
- Thanks to peanut butter and peanut powder, this sweet treat doubles as a protein boost, with over 12 grams of protein per cookie!
- Ready in under 20 minutes, this is a simple recipe you can meal prep or bake last minute.
- Not only are these protein cookies gluten-free, they don’t feature protein powder. If you’re not a fan of protein powders, you’re in luck!
Key Ingredients
- Bananas are actually the perfect base for vegan cookies. They provide natural sweetness, moisture, and bind the ingredients together.
- Peanut butter is one of the proteincomponents. In this protein cookies recipe, it also adds to the soft texture.
- Almond flour keeps the cookies together – that is, until they melt in your mouth! Using almond flour also makes this recipe gluten-free.
- Peanut butter powder adds even more peanut flavor and boosts protein while keeping things light.
- Chocolate chips are a must for a classic cookie finish.
Hack It!
- No peanut powder? Just replace it with more almond flour or oat flour. The fat content will be a little different so make sure to check on your cookies while in the oven.
- Throw in chopped nuts, coconut flakes, or seeds for extra texture. You can also use them as toppings.
- Add rum or vanilla extract if you want to bring a twist to your flavors. You can also play with warm spices like cinnamon or black pepper.
- Bake a couple minutes longer for crispy edges – but be sure not to burn them!
How to Make Protein Cookies
Step 1: Start by mashing your ripe bananas. You can use a potato masher or a fork.
Step 2: Then, add almond flour, peanut butter, and peanut butter powder. Combine all ingredients until a smooth thick batter is formed.
Step 3: Finally, fold in the chocolate chips.
Step 4: Scoop the dough onto the baking sheet in 2 tablespoon mounds. Flatten with a spatula or your hands, as these will not spread.
Step 5: Bake for 10 minutes, until slightly browned.
Step 6: Sprinkle with flaky salt as desired. Enjoy immediately or store in a sealed container in your fridge for up to 3 days.
Frequently Asked Questions
Keep in a sealed container in the fridge for up to 3 days.
Yes! Freeze baked cookies for up to 2 months and thaw as needed.
Not directly as it will change the texture and cooking times. You’re welcome to experiment and let me know the results!
Not reaaly. Make sure to flatten them before baking.
Since these protein cookies heavily feature almonds and peanuts, it might be best to try an alternative like my banana oatmeal muffins or other nut-free recipes in the Plant-Based Desserts section.
More Plant-Based Dessert Inspiration
- Vegan Oatmeal Chocolate Chip Cookies
- Hidden Veggie Cookies (Allergen-Friendly)
- Puff Pastry Apple Donuts
- Banana Oatmeal Muffins
- Hidden Veggie Chocolate Muffins
While you wait for your pre-order of Quickies, make sure you check out PlantYou Scrappy Cooking and the original PlantYou Cookbook at your local store!
The Recipe: Protein Cookies
Ingredients
- 2 brown bananas, mashed
- 1 cup peanut butter, drippy
- ¾ cup almond flour
- ½ cup peanut butter powder, sub for more almond flour if not available
- 1 handful chocolate chips, measure with your heart
Equipment
- Parchment Paper
- Potato masher or fork
Instructions
- Preheat the oven to 375F and prepare a baking sheet with parchment or a reusable liner.
- In a bowl, combine all ingredients except the chocolate chips until a smooth thick batter is formed.
- Fold in the chocolate chips, then scoop the dough onto the baking sheet in 2 tablespoon mounds. This recipe will lend 8 to 10 cookies, depending on how big you want them. Flatten with a spatula or your hands, as these will not spread.
- Bake for 10 minutes, until slightly browned. Enjoy immediately or store in a sealed container in your fridge for up to 3 days.
Notes
- No peanut powder? Just replace it with more almond flour or oat flour. The fat content will be a little different so make sure to check on your cookies while in the oven.
- Throw in chopped nuts, coconut flakes, or seeds for extra texture. You can also use them as toppings.
- Add rum or vanilla extract if you want to bring a twist to your flavors. You can also play with warm spices like cinnamon or black pepper.
- Bake a couple minutes longer for crispy edges – but be sure not to burn them!