Peanut Butter Protein Cookies - 6g. protein, NO protein powder required! Flourless, naturally sweetened with banana, and loaded with oatmeal and all of your favorite mix-ins. Easy, gluten free recipe that’s perfect for a healthy breakfast or post-workout snack. Recipe at | @wellplated
4.8 from 5 votes
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Protein Cookies

Yield: 12 cookies
Prep Time:
15 mins
Cook Time:
12 mins
Easy Peanut Butter Protein Cookies. 6g protein, NO protein powder required! Flourless, naturally sweetened, and perfect for healthy breakfasts and snacks.


  • 3/4 cup mashed banana — about 2 large
  • 1/2 cup peanut butter — other nut butter of choice, or sunflower seed butter
  • 2 large eggs
  • 2 tablespoons pure maple syrup* — or honey or light agave
  • 2 tablespoons chia seeds
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 cup oat flour**
  • 1/2 cup toasted pepitas — pumpkin seeds
  • 1/4 cup reduced-sugar dried cranberries
  • 1/4 cup raisins


  1. In a large bowl, whisk together the mashed banana and peanut butter until smooth. Stir in the eggs until evenly combined. Next, stir in the maple syrup, chia seeds, vanilla, and cinnamon. Sprinkle the baking soda, then the oat flour, over the top. Fold to combine. Last, fold in the pepitas, cranberries, and raisins. The batter will look very liquidy. Place the bowl in the refrigerator to chill and set for at least 4 hours, or cover with plastic and refrigerate overnight.***
  2. When ready to bake, place a rack in the center of your oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. With a large cookie scoop or spoon, portion the batter by 1/4 cupfuls onto the prepared cookie sheet. If needed, shape them lightly with your fingers so that they are round and slightly flat on top.  Bake for 12 to 14 minutes, until the cookies feel dry and set on the top and edges and a toothpick inserted into the center comes out clean. Let cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling completely.

Recipe Notes

  • *As written, these cookies are not super sweet. If you desire a sweeter cookie, add 1 tablespoon additional maple syrup.
  • **To make your own oat flour, pulse 3/4 cup oats in a food processor until they are well ground.
  • ***I found that 4 hours refrigeration time was sufficient for the cookies to set and be thick and puffed like in the photos. Ben's mom found that she needed to chill them overnight or the cookies came out flat. The thickness may vary with your oven, but if you want to be 100% sure of having thick, puffy cookies, I'd suggest overnight refrigeration.
  • I have not tried adding protein powder to these cookies. I think you could experiment with a tablespoon or two, but since I haven't tested the recipe this way, I can't be certain. If you do decide to play around with adding protein powder, I'd love to hear how it goes.
  • Store leftover cookies at room temperature for up to 1 week or freeze for up to 3 months.
Course: Dessert
Cuisine: American
Keyword: Healthy Cookie Recipe, Protein Cookies

Nutrition Information

Amount per serving (1 (of 12)) — Calories: 170, Fat: 8g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 165mg, Carbohydrates: 21g, Fiber: 4g, Sugar: 8g, Protein: 6g

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