Banana Protein Cookies

5 from 2 votes

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!

Prep Time15

Cook Time10

cool time30

Total Time55

Course: Dessert

Cuisine: American

Keyword: banana, Oat flour, Protein

Servings:

Calories: 100kcal

Author: Crystal Yentzen

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.

Nutrition