If you like banana bread, you will love these banana protein cookies! Made with wholesome ingredients and a boost of protein, they're the perfect healthy snack!
If you are looking for a way to use up leftover bananas, look no further! You'll love this recipe for protein banana cookies.
These protein cookies taste just like banana bread, but they're so much better for you. They're made with a blend of bananas, oat flour, and protein powder with a touch of coconut sugar and grass-fed butter.
You gotta give them a try!
Here's what you'll need:
Ingredients
For banana protein cookies, you'll need the following ingredients:
- Oat Flour- Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Protein Powder- Baking with protein powder can be a bit tricky, as it's a lot of trial and error. I used this plant-based protein powder . It's a nuts and seeds variety that I absolutely love. You can substitute your favorite protein powder, although I can't guarantee the same results. The protein powder I used is sweetened, so if you use an unsweetened variety, you may want to add a couple extra tablespoons of coconut sugar.
- Cornstarch- When added to the oat flour, cornstarch helps to produce a tender crumb.
- Baking Soda- A touch of baking soda gives the cookies a slight rise.
- Cinnamon- Ground cinnamon tastes wonderful in these cookies, but feel free to omit it if you prefer.
- Salt- Any fine-grain salt will work great.
- Bananas- Always use bananas with brown spotting to ensure sweeter cookies.
- Butter- I like to use grass-fed butter for the health benefits, but feel free to use regular butter. Be sure it's softened to room temperature.
- Coconut Sugar- You can substitute brown sugar if that's what you have on hand.
- Egg- You'll need one large egg.
- Chocolate Chips and Pecans- I added dark mini chocolate chips and chopped pecans. Feel free to substitute your favorite chocolate and nuts. Dried fruit would also be a lovely addition.
Instructions
These cookies are so easy to make! Be sure to have a hand-mixer or stand-mixer ready and follow these instructions.
- Preheat the oven to 350°F (177°C). Line 2 large baking sheets with silicone baking mats or lightly spray them with non-stick oil. Set aside.
- In a medium-sized bowl, whisk together the flour, protein powder, cornstarch, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, mix the butter and bananas together until well incorporated (about a minute). Add in the egg and sugar and mix on medium-high for an additional minute.
- Add the dry ingredients to the wet ingredients and mix on low speed for thirty seconds. Then increase to medium-high and mix until smooth, stopping to scrape down the bottom and sides of the bowl as necessary. Stir in the pecans and chocolate chips.
- Using a cookie scoop (about 1 and ½ tablespoons), scoop out the batter and place the scoops of dough onto the lined baking sheets, leaving a little space between each scoop.
- Bake for 10-12 minutes or until light golden brown and set. Allow the cookies to cool for 5 minutes before removing them to a wire rack to cool completely.
FAQs
Oat flour is just ground old-fashioned oats. You can buy it in health food stores and some supermarkets, but it's also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
Yes! Frozen bananas will work great for protein banana cookies. Let them thaw at room temperature before proceeding with the recipe.
You can substitute your favorite protein powder, but I can't guarantee that you'll get the exact results as me. I tested this recipe using Orgain Simple in Creamy Vanilla, which is sweetened with a touch of coconut sugar. If you go with an unsweetened protein powder, you may want to add a bit more coconut sugar. Also, I used a plant-based protein powder, which is more absorbent than whey protein. So if you choose to use whey and you find your dough is too runny, add a touch more oat flour.
Want more protein dessert recipes?
Check these out:
Homemade Birthday Cake Protein Cookies
The Best Protein Cupcakes (Healthy)
📖 Recipe
Banana Protein Cookies
Equipment
- Stand mixer or hand mixer
Ingredients
For the cookies
- 1 and ½ cups oat flour*
- ⅔ cup vanilla protein powder* see notes
- 4 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 medium bananas very ripe with brown spotting
- 4 tablespoons grass-fed butter softened to room temperature
- ⅓ cup coconut sugar or brown sugar
- 1 large egg
Add-Ins
- ⅓ cup mini chocolate chips see notes
- ⅓ cup chopped pecans or walnuts
Instructions
For the banana protein cookies
- Preheat the oven to 350°F (177°C). Line 2 large baking sheets with silicone baking mats or lightly spray them with non-stick oil. Set aside.
- In a medium-sized bowl, whisk together the flour, protein powder, cornstarch, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, mix the butter and bananas together until well incorporated (about a minute). Add the egg and sugar and mix on medium-high for an additional minute.
- Add the dry ingredients to the wet ingredients and mix on low speed for thirty seconds. Then increase to medium-high and mix until smooth, stopping to scrape down the bottom and sides of the bowl as necessary. Stir in the pecans and chocolate chips.
- Using a cookie scoop (about 1 and ½ tablespoons), scoop out the batter and place the scoops of dough onto the lined baking sheets, leaving a little space between each scoop.
- Bake for 10-12 minutes or until light golden brown and set. Allow the cookies to cool for 5 minutes before removing them to a wire rack to cool completely.
- Enjoy!
Notes
- Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Protein Powder- Baking with protein powder can be a bit tricky, as it's a lot of trial and error. I used this plant-based protein powder . It's a nuts and seeds variety that I absolutely love. You can substitute your favorite protein powder, although I can't guarantee the same results. The protein powder I used is sweetened, so if you use an unsweetened variety, you may want to add a couple extra tablespoons of coconut sugar.
- Chocolate Chips and Pecans- I added dark mini chocolate chips and chopped pecans. Feel free to substitute your favorite chocolate and nuts. Dried fruit would also be a lovely addition.
- Store your cookies covered at room temperature for up to 3 days or in the refrigerator for up to a week.
Maria says
These are delicious!!❤️
Crystal Yentzen says
I'm so happy you enjoyed them!
Alena says
Love how healthy the ingredients are! And they tasted delicious!!