If you’ve got a couple of overripe bananas sitting on your counter, these high protein peanut butter banana cookies are the perfect way to put them to good use. They’re quick to make, fluffy, perfectly sweet, and loaded with melty chocolate chips for just the right touch of indulgence. Best of all, they bake in minutes and fill your whole house with the most delicious smell.
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There are so many reasons to love these cookies. They come together in less than 20 minutes, use simple wholesome ingredients, and are naturally high in protein thanks to the peanut butter and protein powder. The texture is soft and fluffy, the flavor is cozy and just sweet enough, and they store well for several days—making them perfect for snacks, meal prep, or even a grab-and-go breakfast.
These cookies are great whenever you have overripe bananas to use up or you're looking for a higher protein sweet treat to get you through the week!
If you love high protein desserts, check out my quick protein mug brownies, s'mores protein bowls, cottage cheese cookie dough, or for a savory snack- test out my protein packed buffalo chicken wing dip!
Ingredients
- Almond Flour
- Peanut Butter
- Bananas
- Protein Powder
See recipe card for full list of ingredients and quantities.
Instructions
First, Preheat your oven to 350℉, then gather everything you need. In a large bowl, mash your bananas, add your peanut butter, vanilla extract or vanilla bean paste. Stir.
On top of the wet mixture, add: almond flour, protein powder, baking soda, baking powder, chocolate chips. We love to use dark chocolate chips. Mix by hand until everything is nicely combined.
Grab a baking sheet and some parchment paper and use a cookie scoop, while spacing them out on the cookie sheet. Once the oven has fully pre heated, pop the cookies in and bake for about 10-12 minutes. Depending on the size of your cookies, cooking times may vary a little bit. I make mine small, so they are thoroughly cooked and a little golden around 10-12 minutes. You can eat them warm, but they are also very tasty once they have cooled off and they will be a little more firm.
Hint: Check them at 10 minutes. Do not let them overcook. They will firm up a bit more as they cool down.
Variations
Play around with your favorite flavors. You could add in some walnuts or pecans, use milk chocolate chips, swap out the peanut butter for your other favorite nut butter or add a little pumpkin spice seasoning!
Equipment
My Favorite stainless masher! This is so good for mashing bananas, avocado, potatoes, the list goes on! Love that is is super durable and stainless. It washes easily. I much prefer this over my little green avocado masher that was made of plastic and such a pain to clean!
Storage
Keep the cookies in an airtight container at room temperature for two to three days, or in the fridge for up to five days. They’ll also last a few months in the freezer, making them perfect for quick snacks whenever you need one. Get them out, thaw and indulge!
Top Tip
You want really ripe bananas. They should have a lot of brown speckles or some solid brown!
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📖Recipe
Peanut Butter Banana Protein Cookies
Ingredients
- 2 Bananas Overripe, Medium Size
- ½ Cup Peanut butter
- 1 teaspoon Vanilla Bean Paste OR Vanilla extract
- 1.5 Cups Almond Flour
- ½ Cup Protein Powder Vanilla
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ Cup Chocolate Chips to taste
Instructions
- First, Preheat your oven to 350℉, then gather everything you need. In a large bowl, mash your bananas, add your peanut butter, vanilla extract or vanilla bean paste. Stir.
- On top of the wet mixture, add: almond flour, protein powder, baking soda, baking powder, chocolate chips. We love to use dark chocolate chips. Mix by hand until everything is nicely combined.
- Grab a baking sheet and some parchment paper and use a cookie scoop, while spacing them out on the cookie sheet. Once the oven has fully pre heated, pop the cookies in and bake for about 10-12 minutes. Depending on the size of your cookies, cooking times may vary a little bit. I make mine small, so they are thoroughly cooked and a little golden around 10-12 minutes. You can eat them warm, but they are also very tasty once they have cooled off and they will be a little more firm.
- Hint: Check them at 10 minutes. Do not let them overcook. They will firm up a bit more as they cool down. Enjoy!
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