Ever had one of those moments when your sweet tooth strikes at the absolute worst time? Like, say, right after a tough workout when you’re trying so hard to stay on track? I know I have! That’s exactly how these Banana Protein Cookies came to life.
Picture this: It was a typical Monday morning (because of course it was a Monday), and I had just crushed a leg day workout. My energy was on fumes, and all I could think about was devouring something sweet, like a gooey chocolate chip cookie. But there was one problem—I didn’t want to undo all my hard work in one snack-induced moment of weakness.
So, I rummaged through my kitchen like a person on a mission. Out came a few overripe bananas staring at me from the counter, a half-used bag of protein powder begging for attention, and some oats I had shoved to the back of the pantry weeks ago. Could these random ingredients create something magical? I rolled up my sleeves and said, “Let’s find out.”
Spoiler alert: It worked. Beautifully.
These cookies turned out to be exactly what I needed—a sweet, chewy, and protein-packed snack that tasted indulgent but kept me totally guilt-free. And the best part? They’ve become a staple in my meal prep ever since. (Not to mention a hit with my gym buddies who are always begging me to share!)
Now, let me show you how to whip up these lifesaving cookies for yourself. Trust me—you’ll want to save this recipe for your next snack attack. 🍪✨
Banana Protein Cookies
12
servings10
minutes10
minutes90
kcalIngredients (Makes 12 cookies):
2 medium ripe bananas (mashed)
1 cup rolled oats
1 scoop vanilla protein powder (or your favorite flavor)
1/4 cup peanut butter (natural, creamy)
1/4 cup chocolate chips (optional but recommended!)
1/2 tsp cinnamon (for a warm, cozy touch)
Pinch of salt
Step-by-Step Instructions:
- Mash the bananas.
Start by peeling those overripe bananas and mashing them into a smooth puree with a fork. The riper, the better—they’ll add natural sweetness to the cookies. - Mix in the essentials.
Add your rolled oats, protein powder, and cinnamon to the banana mixture. Stir well until everything is evenly combined. - Bring in the peanut butter.
Microwave the peanut butter for about 15 seconds to make it easier to mix. Fold it into your batter until smooth. - Toss in the chocolate chips.
If you’re feeling indulgent (and let’s be honest, who isn’t?), gently fold in the chocolate chips. - Shape and bake.
Scoop out tablespoon-sized portions of dough, roll them into balls, and flatten slightly on a lined baking sheet. Bake at 350°F (175°C) for 12-15 minutes or until golden brown. - Cool and enjoy!
Let your cookies cool for a few minutes before diving in. Or, if you’re like me, eat one warm straight out of the oven—it’s pure bliss!
Nutritional Info (Per Cookie):
- Calories: 90
- Protein: 15g
- Carbs: 12g
- Fats: 3g
The Finishing Touch:
For presentation, sprinkle a pinch of flaky sea salt on top of each cookie as they come out of the oven. It’s a tiny detail, but it makes these cookies look so fancy and enhances their flavor.
Tips for Success:
- Protein Powder Tip: Experiment with different flavors like chocolate or cinnamon swirl for fun variations.
- Texture Tip: If you prefer a chewier cookie, add an extra tablespoon of peanut butter to the mix.
- Storage Tip: Store leftovers in an airtight container for up to 5 days, or freeze them for a grab-and-go snack anytime.
These Banana Protein Cookies are proof that with a little creativity (and a craving for something sweet), you can turn simple ingredients into a gym-friendly treat. If you give these a try, let me know how they turn out—save, share, and spread the cookie love! 🍪💛
