These easy banana protein cookies are proof you can throw together delicious, healthy snacks in no time! They’re ready to serve in less than 30 minutes, yet are high in fiber, protein, and healthy fats to keep you going, and don’t contain any refined sugar. Finally, a cookie recipe you can truly feel good about! {Gluten-free, Vegetarian & Dairy-free-friendly}
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Banana Protein Cookies
As a busy mom of two, I know exactly how tough it can be to keep your kitchen stocked with healthy snacks. You think you have enough and yet you’re on the way to practice hoping some crackers or an old banana will do the trick!
That’s part of the reason why I love these banana protein cookies. You will not believe how basic the ingredients are, but they’re soft, sweet, chewy and delicious.
Plus, they’re totally portable so you can wrap a couple in a paper towel or stash them in a sandwich bag to take on the run.
For more satisfying snacks, try these Banana Protein Muffins!
Elysia’s Recipe Recap
Texture: Soft and chewy with a nice bite from the oats
Taste: Sweet banana with a hint of vanilla and almond butter
Ease: Super simple one-bowl cookie dough you can drop on a sheet pan and bake
Recommended: Try playing around with different mix-ins for extra flavor. We’re partial to dark chocolate chips and chopped walnuts.
Would I make these again? 10/10! We love keeping a big bag of these in the freezer for a super quick snack on those crazy days. Such an easy way to serve up a little extra protein and fiber!
Ingredient Notes
Dry ingredients:
- Rolled oats: Add a chewy texture to the cookies.
- Vanilla protein powder: Any type of protein powder will do! I’m partial to GoodProtein, which is nutrient-dense, easy to digest, and totally plant-based.
Wet ingredients:
- Egg: To bind the cookie dough together.
- Maple syrup or honey: Either one works totally fine. Your choice!
- Mashed banana: Use a very ripe banana for the best flavor.
- Almond butter: Or natural peanut butter.
Add-ins:
- Your favorite mix-ins: Add your favorite extras, like chocolate chips, chopped nuts, dried fruit, raisins etc.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the banana and mix it with the almond butter and maple syrup (or honey) until smooth.
- Add the wet ingredients to the dry and stir until everything is well combined. Fold in your favorite mix-ins.
- Scoop the dough onto the prepared baking sheet, using about a tablespoon per cookie, and gently flatten each one.
- Bake for 15–16 minutes, or until the edges turn golden brown. Let them cool before serving.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- There’s no need to chill the dough before baking or anything! Just mix and bake.
- Only use fully (or over) ripe bananas. You want the extra sweetness and moisture only spotty or brown bananas can offer.
Storage Guidelines
Let your cookies cool all the way to room temperature, then store leftovers in an airtight container for a few days to help keep them nice and fresh. If you prefer a firmer, chewier cookie, feel free to store them in the fridge.
To freeze, stack the cookies in a large freezer-safe bag and store for 2-3 months. The cookies will thaw and soften in just a few minutes on the counter or you can put them directly in a lunch box without thawing first.
Serving Suggestions
I like to think of these cookies as a snack, but they’re honestly nutritious enough to serve as part of a healthy breakfast, too. Each cookie has 8g of protein and 2g of fiber, which adds up quickly. That’s more protein than a single egg!
Whether you’re serving them as a snack or dessert, I recommend pairing them with some fresh fruits or veggies for a little extra fiber and hydration to keep you energized. My kids also love having them with a glass of milk!
Recipe Variations
- Make them gluten-free: Since this cookie recipe doesn’t use any flour, it’s naturally gluten-free. Choose certified gluten-free oats if you have celiac.
- Replace the banana: Mashed banana can be replaced with applesauce or pumpkin puree for a totally different flavor profile.
- Use your favorite nut butter: Peanut butter, sunflower seed butter, or almond butter…they all work great.
More Healthy Cookie Recipes
- Oat Peanut Butter Banana Cookies
- Lemon Blueberry Oatmeal Cookies
- Healthy Banana Zucchini Cookies
- Pumpkin Oatmeal Breakfast Cookies
- Healthy Shortbread Cookies
Did you make this recipe? Scroll down to leave a star rating and review!
Banana Protein Cookies
Ingredients
Dry ingredients:
- 2 cups rolled oats
- 1 cup vanilla protein powder (or sub in desired flavor)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet ingredients:
- 1 medium ripe banana, mashed
- 1 large egg
- 1/2 cup almond butter (or natural peanut butter)
- 1/4 cup maple syrup or honey
- 1/4 cup unsweetened almond milk (or preferred milk)
Add-ins:
- 1/2 cup favorite mix-ins (chocolate chips, nuts, raisins, etc.)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mix oats, protein powder, cinnamon, baking powder and salt in a large bowl.
- In a separate bowl, mash the banana and mix it with the egg, almond butter, maple syrup (or honey), and milk until smooth.
- Add the wet ingredients to the dry and stir until everything is well combined. Fold in your favorite mix-ins.
- Scoop cookie mixture onto the baking sheet, about a tablespoon or so per cookie, and flatten slightly.
- Bake for 15 minutes, or until the edges turn golden brown. Let them cool before serving. The cookies will firm up as they cool.
Notes
- The nutritional values do not include the add-ins, as it will vary depending on which ingredients you decide to add.
- Only use fully (or over) ripe bananas. You want the extra sweetness and moisture only spotty or brown bananas can offer.
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