What’s better than no bake cookies? No bake protein cookies!
As much as I am trying, baking does not come easily to me. Baking is like a science – exact measurements and ratios, and special techniques. I am more of a throw some things together, try it, and see how it is, and adjust from there.
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Enter these protein no-bake oatmeal cookies! It’s pretty much the best of both worlds – you get something sweet while not having to even turn on the oven. And while I love a good old-fashioned cookie, I love having healthier treats on hand during the week when a craving hits.
They have protein from protein powder, peanut butter for some healthy fats, and oats and bananas for some carbohydrates and fiber, making them a well-balanced, healthy cookie! Enjoy them for a snack, pre or post-workout (protein and carbs plus not too much fat), or dessert! And since they are pretty low-calorie, you can have a few of them!
And as a bonus, you can bake them! When I was testing the recipe, I tried it both ways. They were both good, but when I asked on Instagram, you wanted the no-bake version. But if you do want something warm, go for it!
Why you’ll love these no bake protein cookies
- made in one bowl with 5 ingredients!
- they have a protein boost – each one has 6 grams of protein! While it’s not a ton, they are low-calorie and you can easily eat a couple!
- super customizable – easily adjust this recipe to change up the flavors each week.
Are protein cookies healthy?
Most protein cookies are full of countless ingredients, and even though they might have a little more protein than your standard cookie, some can have a decent amount of carbs, sugar, and fat. For some looking to up their protein, there are much better options. But by making protein cookies at home, you can easily customize them to fit your liking and nutrition goals.
Each one of these oatmeal protein cookies has 116 calories, 13 grams of carbohydrates, 6 grams of protein, 5 grams of fat, and 2 grams of fiber for a balanced snack.
Ingredients
- brown or spotted bananas
- rolled oats
- peanut butter
- chocolate protein powder – this acts as the “flour” to the bars and helps the ingredients come together. I love chocolate protein powder, but vanilla will also work.
- salt – to help bring the flavors together.
How to make no bake protein cookies
- Line a plate or baking sheet with parchment paper and set aside.
- Make the cookies. Add bananas to a large bowl and mash with a fork until no or little lumps remain. Add in the remaining ingredients and mix well to combine. The batter should be a little sticky. Let it sit for a few minutes to firm up if needed.
- Form cookies. Scoop out a heaping tablespoon of mixture, form into a cookie shape, and place it on the baking sheet. If needed, wet your hands with some water to help the batter from sticking. Repeat with the remaining cookie dough, spreading the cookies out evenly. You should get about 15 cookies.
- Chill. Place in the fridge for 1-2 hours until firm.
- Enjoy! If desired, sprinkle with a little flaky sea salt and enjoy!
What is a good substitution for protein powder when baking?
The protein powder is what helps give these cookies a protein boost (hence the name protein cookies). I understand that not everyone likes protein powder or uses it. Some substitutions that you can use for protein powder are:
- oats – you can always add more oats to help absorb the liquid.
- flour – whole wheat, almond flour, or oat flour would probably work best.
I haven’t tried these, so I am not sure if they work. You will need to experiment with it until you get the consistency you like. Doing so will change the nutritional breakdown and macros, and they probably won’t have as much protein.
Storage
- fridge – store cookies in the refrigerator for up to a week in an airtight container. If exposed to the air for too long, they will dry out somewhat.
- freezer – place on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours until hardened. This will help ensure they freeze individually and won’t stick together. Transfer to a large freezer bag (we love reusable silicone ones) and freeze for up to 3 months. Let them thaw at room temperature or overnight in the fridge.
Substitutions and additions
- bananas – make sure you use ripe bananas with brown spots so they add some natural sweetness. Unsweetened applesauce or pumpkin might work, but I haven’t tried it.
- rolled oats – quick oats will work the same. Steel-cut oats will not work as the texture is different. Use certified gluten-free oats if needed.
- peanut butter – crunchy or creamy peanut butter will work. If you don’t like peanut butter, a different nut butter will work, but the flavor will change slightly. Try almond butter or cashew butter. Tahini or sunflower seed butter works great if you can’t have nuts.
- protein powder -any flavor of protein powder will work! I suggest a flavored one as it adds some sweetness. Also, a plant-based protein works best as the consistency works well to help absorb the liquid. I am not sure if whey protein powder or collagen will work as I have not tried them.
Here are some additions you can add to change them up from week to week:
- chocolate chips
- cocoa powder – for more chocolate flavor!
- coconut flakes or shredded coconut
- vanilla extract
- cinnamon
- sweetener – if you want a sweeter cookie, add a little honey or maple syrup.
More healthy protein snacks
- chocolate protein pudding
- pumpkin protein bars
- banana protein muffins
- protein chia pudding
- peanut butter oatmeal protein balls
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
No Bake Protein Cookies
ingredients
- 2 small spotted or brown bananas (170 grams/about heaping 1/2 cup)
- 1 heaping cup rolled oats (110 grams)*
- 1/4 cup + 2 tablespoons peanut butter (96 grams)
- 1/2 heaping cup plant-based chocolate protein powder (64 grams)
- pinch of salt
- flaky sea salt, for topping (optional)
instructions
- Line a plate or baking sheet with parchment paper and set aside.
- Make the cookies. Add bananas to a large bowl and mash with a fork until no or little lumps remain. Add in the remaining ingredients and mix well to combine. The batter should be a little sticky. Let it sit for a few minutes to firm up if needed.
- Form cookies. Scoop out a heaping tablespoon of the mixture, form it into a cookie shape, and place it on the baking sheet. If needed, wet your hands with some water to help the batter from sticking. Repeat with the remaining cookie dough, spreading the cookies out evenly. You should get about 12 cookies.
- Chill. Place in the fridge for 1-2 hours until firm.
- Enjoy! If desired, sprinkle with a little flaky sea salt and enjoy!
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So glad to hear it!
This is one of my favorite recipes from your site. They’re so easy to make, customizable based on what I have on hand, and absolutely delicious. When I run out of chocolate Kachava, I use vanilla + cacao powder.
Love to hear it Gina! Thanks for trying them!