Can I substitute the cooked quinoa?

Absolutely. If you don’t have cooked quinoa handy, you can simply use more oats or even chopped nuts for similar bulk and texture. Quinoa does add a nice boost of protein, though!

Can I make these cookies vegan?

Yes—swap in a flax egg for the traditional egg, and use maple syrup or agave instead of honey. Make sure your protein powder is plant-based and you're set.

Are these cookies suitable for meal prep?

They’re fantastic for meal prep. Make a double batch and store in the fridge or freezer. You’ll always have a nutritious grab-and-go option ready.

What kind of protein powder works best?

Both whey and plant-based protein powders work well, but go for one with vanilla flavor for a touch of natural sweetness. Unflavored powder is fine, just add an extra dash of vanilla extract.

Banana Protein Cookies Recipe

Description

These Banana Protein Cookies are soft, chewy, and packed with nutritious ingredients like banana, almond butter, protein powder, oats, and quinoa. Perfect for a healthy snack, post-workout boost, or on-the-go breakfast, they’re easy to make without any refined flour or added oils.

Ingredients

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Wet Ingredients

1 medium banana, mashed
1/2 cup almond butter
1/4 cup honey
1 large egg
1 tsp vanilla extract

Dry Ingredients

3 tbsp vanilla protein powder
3/4 cup rolled oats
1/2 cup cooked quinoa
1 tbsp chia seeds
1 tsp baking powder
Pinch of sea salt

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Instructions

Preheat and Prepare the Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, mash the banana until smooth. Add almond butter, honey, egg, and vanilla extract. Whisk or stir until all the wet ingredients are thoroughly combined.
Add Dry Ingredients: Add the vanilla protein powder, rolled oats, cooked quinoa, chia seeds, baking powder, and a pinch of sea salt to the wet mixture. Stir until everything is well incorporated and forms a thick, sticky dough.
Shape the Cookies: Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each scoop with the back of a spoon as these cookies will not spread much.
Bake: Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the cookies are set and lightly golden around the edges.
Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or store for later.

Notes

For extra flavor, add a handful of dark chocolate chips or chopped nuts to the dough.
Make these vegan by using a flaxseed egg and maple syrup instead of honey.
Cookies will keep in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Use gluten-free oats if you require the cookies to be gluten-free.

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 5g
Sodium: 55mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg