As an Amazon Associate I earn from qualifying purchases.
These 3 ingredient Banana Protein Cookies are perfect for pre- and post-workout snacks, healthy breakfasts and low calorie desserts. With just ripe bananas, oats and protein powder, anyone can make this quick and easy recipe.
Need to use ripe bananas but you’re too lazy to bake protein banana bread or protein muffins? Try these macro-friendly cookies. I’m sure you will love them as much as I do.
The best low calorie protein cookies
- High protein (6.5 g) and low calorie (72 kcal)
- Quick and easy with 3 ingredients
- Gluten-free, added sugar-free, nut-free, oil-free and vegan
- Soft, chewy and so delicious
- Meal-prep friendly
- So customizable
Bananas + Protein powder
Ripe bananas and protein powder are a match made in heaven! From boosting nutrition to improving the texture of baked goods, the benefits of combining these ingredients are endless.
- Nutrition boost – The amino acids in protein powder complete the nutrition profile of bananas, which are mainly carbohydrates. This helps reduce their glycemic index, increase satiety and support muscle mass.
- Perfect around workouts – This food combination is ideal for pre workout snacks and post workout refuels. Before training, your body mainly needs quick energy and some protein, but little fat to prevent digestion issues. After exercising, the carbs in bananas replenish the glycogen stores while protein prevents catabolism and promotes muscle building (source).
- Taste and texture enhancer – Protein powder dries easily when heated (the infamous “rubbery cookies”). Ripe bananas will add the moisture needed for a soft texture like the original, but without oil or butter. Plus, they provide natural sweetness without additional sugars.
The 3 ingredient recipe
For the easy protein cookies you’ll need 2 ripe bananas, ⅓ cup (70 g) rolled oats and 2 scoops (45 g) of protein powder. In the following bullet list you’ll find more details on replacements and ingredient choices.
- Ripe bananas – Use 2 ripe bananas, those with brown spots all over their skin. They’re sweet, moist and rich in flavor.
- Rolled oats – I recommend rolled oats (also know as “old-fashioned”). They add a chewy texture and are very nutritious. Quick oats work too, but your biscuits will come out rather mushy. Just avoid steel-cut oats, they require prior cooking.
- Protein powder – I made my banana cookies with whey protein powder, vanilla flavor. You can swap for vegan protein powder or casein, but the dough may require an extra splash of milk.
Customization ideas
- Double chocolate – Stir in 3 tbsp of unsweetened cocoa powder and 4 tbsp of dark chocolate chips. You can also go for chocolate flavored protein.
- Chocolate chips – Stir in the batter 4 tbsp of dark chocolate chips, ideally +90% cocoa or sugar-free.
- Nuts – Mix in chopped walnuts, pecans, almonds, hazelnuts or peanuts.
- Dried fruit – Fold through cranberries, raisins, or dried apple chunks.
- Spices – Add flavor with ground cinnamon, vanilla extract, or pumpkin spice mix.
Recipe tips
- Use good protein powders – Make sure your protein powder has a flavor you like, without artificial aftertastes. With minor tweaks, plant based options, casein and whey concentrate (WPC) will all work. Just avoid whey isolate because it dries quickly. Regarding flavors, I recommend vanilla, chocolate or neutral.
- Adjust dough consistency – Protein powders absorb moisture differently. Whey mixes in easily, plant based options and casein are more absorbent. What does it mean? If your dough is too wet and sticky, stir in extra oats. If too thick and dry instead, fix it with a splash of milk.
- Don’t overbake – We don’t want rubbery cookies, do we? For a soft and chewy texture, bake them just until lightly golden on top. This should take about 8 minutes. Do not worry if they are still slightly soft, they’ll set further while cooling.
Meal-prep and storage directions
- To store leftovers – Once cooled, keep the cookies in an airtight container or zipper bags. Store at room temperature for 2-3 days or in the fridge for up to 5 days.
- To freeze – After cooling, freeze in an airtight container or freezer bags for up to 3 months. Reheat in the microwave (20-30 seconds) or bake quickly without thawing.
- To store before baking – Shape the dough into balls, place on a lined baking sheet and then cover. Refrigerate for up to 3 days before baking.
Serving ideas
- High protein breakfasts – Pair your cookies with a bowl of Greek yogurt, fresh blueberries and some chopped walnuts. For a sweet and savory combo, enjoy your protein powder banana cookies with scrambled eggs.
- Balanced snacks – Ditch expensive store-bought snacks for these 3 ingredient protein cookies. You can pack them with a fruit in your lunch box for mid-morning refuels or afternoon pick-me-ups at the office. Or add them to your kids’ snack box for school.
- Workout snacks – Eat a couple of cookies about one hour before training for having good energy without overloading your digestive system. As a post workout instead, eat them along with a vanilla protein shake, or Greek yogurt and fruit.
- Macro-friendly desserts – Satisfy those late-night cravings while hitting your protein with a cookie or two. They taste delicious slathered with cashew butter on top!
Matteo’s favorite
These cookies are my latest obsession. I usually bake a double batch on Sunday for my early pre workouts, ready to grab and eat on my way to the gym. As a snack or dessert, I LOVE topping them with natural cashew butter and strawberry jam. They taste just too good to be healthy 😉.
More high protein recipes with banana
Cook ModePrevent your screen from going dark
Storage directions
- To store leftovers: Once cooled, keep the cookies in an airtight container or zipper bags. Store at room temperature for 2-3 days or in the fridge for up to 5 days.
- To freeze: After cooling, freeze in an airtight container or freezer bags for up to 4 months. Reheat in the microwave (20-30 seconds) or bake quickly without thawing.
- To store before baking: Shape dough into balls, place on a lined baking sheet and then cover. Refrigerate for up to 3 days before baking.
Serving: 1 cookie | Calories: 72.8kcal | Carbohydrates: 10.7g | Protein: 6.5g | Fat: 0.9g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 8.3mg | Sodium: 8.2mg | Potassium: 137mg | Fiber: 1.5g | Sugar: 3.6g | Vitamin A: 30.1IU | Vitamin C: 2.3mg | Calcium: 21.7mg | Iron: 0.7mg
