Peanut Butter Banana Protein Cookies (Gluten-free!)

I am on the hunt to create the PERFECT peanut butter protein cookie. There is nothing like a tasty cookie with peanut butter, oats, dark chocolate and a hint of sweetness! Satisfies my sweet tooth without derailing my fitness goals and I can feel confident ingesting these cookies knowing that they have fiber and nutrition to nourish my cells and muscles – WIN WIN!

These are beyond quick and easy to make. You hopefully have all the ingredients in your kitchen already, too! These cookies have about 7 carbs, 7 grams of protein, and about 3.5 or 4 grams of fat. Keep reading for the recipe!

INGREDIENTS – 15-16 cookies

1 cup quick cooking oats (regular oats may also work just fine as well)

1/2 cup or a touch over of natural, drippy peanut butter

1/2 cup vanilla protein powder + 1 tbsp

1 tsp vanilla extract

2 tbsp nut milk of choice

1 mashed banana

1 large egg

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp nutmeg

1 tsp cinnamon

2 heaping tbsp ground flaxseed

1/4 cup or less maple syrup (or half monk fruit 0 sugar sweetener and half maple syrup)

1/2 cup dark chocolate chips


Preheat oven to 350. Prepare a cookie sheet with parchment paper.

Take a large bowl and mash your banana with a fork. Next add the remaining wet ingredients: egg, nut milk, vanilla, maple syrup, peanut butter and stir everything really well. Now add the oats, protein powder, baking soda, salt, nutmeg, cinnamon and flaxseed. Stir until everything is thoroughly combined. Judge the batter at this point – if it seems dry add a splash more of nut milk and if it seems to wet add more protein powder. Lastly gently fold in the 1/2 cup chocolate chips (you can do fewer chocolate chips if you’d like).

Now, take a baking sheet covered in parchment paper and dollop one by one using a spoon little cookie shapes onto the pan until all the batter is gone. You should be able to make about 15-16 decent sized cookies!

Bake for 10-11 minutes at 350. Let cool for five minutes before touching!


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