Banana Protein Cookies

5 from 1 vote

These 3 ingredient Banana Protein Cookies are perfect for pre- and post-workout snacks, healthy breakfasts and low calorie desserts. With just ripe bananas, oats and protein powder, anyone can make this quick and easy recipe.

Prep Time5

Cook Time8

Total Time13

Course: Breakfast, Dessert, Snack

Cuisine: Dairy-free, Gluten-free, High Protein, Low calorie, Sugar-free, Vegan

Keyword: banana, oats, protein powder

Servings: cookies

Ingredients

2 medium ripe bananas about 7.5 oz (215 g)
¾ cup (70 g) rolled oats
½ cup (45 g) protein powder I used vanilla whey

Instructions

Preheat oven to 340ºF (170°C) and line a baking sheet with parchment paper.
In a large bowl, use a fork or a potato masher to mash the ripe bananas until smooth.
Add oats and protein powder, then stir the mixture into a dough. If the dough is too wet, add more oats. If it's too dry, mix in a splash of milk, adjusting based on size and ripeness of the bananas.
Scoop the protein dough onto the lined baking tray, dividing it into 8 to 10 portions. Shape each into a ball, then gently flatten into cookies using your hands or the back of a fork.
Bake in hot oven for 8 to 10 minutes or until lightly golden on top. Don't worry if they are still a bit soft, they'll set further while cooling. Make sure you do not overbake the protein cookies or they'll get dry.

Notes

Storage directions

To store leftovers: Once cooled, keep the cookies in an airtight container or zipper bags. Store at room temperature for 2-3 days or in the fridge for up to 5 days.
To freeze: After cooling, freeze in an airtight container or freezer bags for up to 4 months. Reheat in the microwave (20-30 seconds) or bake quickly without thawing.
To store before baking: Shape dough into balls, place on a lined baking sheet and then cover. Refrigerate for up to 3 days before baking.

Nutrition