3 Ingredient Protein Cookies
Are you craving something sweet that’s also high in protein and ridiculously easy to make? This 3 Ingredient Protein Cookies recipe is the answer! With just bananas, protein powder, and peanut butter you’ll have soft, gooey, protein-rich cookies perfect for snacks, post-workout fuel, or lunchbox treats.
Why You’ll Love This
- These cookies are:
- Ready in under 25 minutes
- Gluten free and dairy free
- Naturally sweetened by ripe bananas
- Contain no refined sugar
- Customizable with mix-ins!
- Try our Peanut Butter Protein Cookies too!
Ingredients
2 medium ripe bananas
1 cup vanilla protein powder
1 cup all natural creamy peanut butter
Mini chocolate chips
Step-By-Step Instructions
First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a mixing bowl, add the ripe bananas. Use a fork to mash them.
Then, add in the protein powder and peanut butter. Stir together.
Fold in the mini chocolate chips.
Use a cookie scoop to scoop balls of dough onto the lined pan. Space apart at least 3 inches.
Bake for 10 to 11 minutes, or until the edges are set and the middles are still slightly gooey.
Finally, remove from the oven. Allow these 3 ingredient protein cookies to cool for 15 minutes on the pan before removing to a cooling rack.
Ingredient Tips
For best texture, use very ripe bananas with brown spots.
Choose a protein powder that tastes great on its own to avoid bitter cookies.
All-natural peanut butter (just peanuts + salt) gives the best flavor and texture.
Substitutes and Variations
Vegan: Use a plant-based protein powder and swap peanut butter for almond or sunflower seed butter.
Nut-free: Swap peanut butter for sunflower seed butter.
Chocolate boost: Use chocolate protein powder and stir in sugar-free chocolate chips.
High-Protein: Add 1–2 tablespoons chia seeds.
Troubleshooting
Dough too dry? Add 1–2 teaspoons of almond milk or water.
Dough too wet? Add a tablespoon extra protein powder.
Not sweet enough? Add a teaspoon honey, maple syrup, or sugar-free sweetener.
Storage
Store cookies in an airtight container at room temperature for up to 48 hours.
Freeze baked cookies up to 3 months; thaw before serving.
Frequently Asked Questions (FAQs)
You can substitute almond or seed butter, but peanut butter helps bind the dough.
Yes. With protein from powder and peanut butter, these cookies are a great recovery snack.
Yes — mix ingredients and chill until firm, or shape and refrigerate instead of baking.
You May Also Like
- Banana Protein Muffins
- Paleo Chocolate Covered Almond Butter Balls
- Paleo Dark Chocolate Banana Protein Smoothie
- Protein Chocolate Chip Cookies
- Vegan Peanut Butter Oatmeal Cookies
If you make this 3 ingredient protein cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: 3 Ingredient Protein Cookies
Ingredients
- 2 medium ripe bananas
- 1 cup vanilla protein powder
- 1 cup all natural creamy peanut butter
- 1 cup mini chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a mixing bowl, add the ripe bananas. Use a fork to mash them.
- Then, add in the protein powder and peanut butter. Stir together.
- Fold in the mini chocolate chips.
- Use a cookie scoop to scoop balls of dough onto the lined pan. Space apart at least 3 inches.
- Bake for 10 to 11 minutes, or until the edges are set and the middles are still slightly gooey.
- Finally, remove from the oven. Allow these 3 ingredient protein cookies to cool for 15 minutes on the pan before removing to a cooling rack.
Notes
- Use ripe bananas. Do not use green bananas.
- For the best results, use all natural creamy peanut butter made from only peanuts and salt.
- I highly recommend using a vanilla protein powder that you enjoy the flavor of.
- Store leftovers in an airtight container at room temperature for up to 48 hours.
2 Comments on “3 Ingredient Protein Cookies”
Something is off in the recipe. I baked the cookies for 11 minutes — they’re raw. Cooking them longer didn’t help. Too bad.
Could I use almond butter instead? I’m allergic to peanuts