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full batch of 6 peanut butter banana protein cookies on oak board with dark chocolate chips and sea salt — high protein breakfast cookies

Banana Protein Cookies

AuthorLily Mellow
Three-ingredient banana protein cookies made with ripe bananas, peanut butter, and protein powder. Flourless, egg-free, naturally sweetened, and ready in 17 minutes. About 9g protein per cookie.
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Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Servings6 large cookies
Calories215 kcal

Equipment

  • Large baking sheet
  • Parchment paper
  • Large mixing bowl
  • Cookie scoop or large spoon
  • Spatula or wooden spoon

Ingredients  

WET INGREDIENTS

  • 2 medium very ripe bananas 200g / 7oz, mashed
  • 1/2 cup 125g / 4.4oz creamy natural peanut butter

DRY INGREDIENTS

  • 1/2 cup 45-50g / 1.6oz vanilla protein powder (whey isolate or plant-based)

TOPPINGS

  • 2-3 tbsp 30g dark chocolate chips
  • 1 pinch flaky sea salt

Instructions 

  1. Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
  2. Mash the ripe bananas in a large bowl until smooth and almost lump-free.
  3. Add the peanut butter and protein powder. Stir with a spatula until a thick, uniform dough forms. If too dry, add 1 tbsp milk and mix again.
  4. Scoop 6 equal portions onto the prepared baking sheet. Flatten each gently with the back of a spoon.
  5. Press 3–4 chocolate chips into the top of each cookie.
  6. Bake for 10–12 minutes until edges are set and tops look dry.
  7. Remove from oven and immediately sprinkle with flaky sea salt.
  8. Cool on the pan for 5–10 minutes before serving. Cookies firm up as they cool — do not skip this step.

Notes

Note 1 — Storage:
Store in an airtight container in the fridge for up to 5 days, or freeze for
up to 2 months. Thaw at room temperature for 20 minutes or microwave 20–30
seconds.
Note 2 — Protein Powder Swap:
Whey isolate gives the softest, fudgiest texture. Plant-based protein
(pea or rice) works well but absorbs more liquid — add 1 tbsp plant milk
if the dough feels too dry or crumbly. Do not use casein protein.
Note 3 — Nut-Free Version:
Replace peanut butter with sunflower seed butter (1:1 swap) for a
completely nut-free and school-safe cookie.