Protein powder was invented in 1950 for bodybuilders, but these cookies prove it makes better desserts than supplements.
Protein Cookies
Indulge in these mouthwatering protein cookies that capture the essence of your favorite Snickers bar! Packed with creamy peanut butter, crunchy almonds, and a touch of decadent dark chocolate, these treats are both satisfying and wholesome. Whip them up for a quick snack that fuels your day without the guilt!
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 banana, mashed
🫙Pantry Staples(4)
- 40 grams of chocolate chips (1.41 oz)optional
- 1 tablespoon of maple syrup (15 ml)optionalcan substitute with stevia
- 90 grams of oats (3.18 oz)
- 60 grams of peanut butter (4.2 tbsp)optionalcan substitute with another nut butter
🧂Spices & Seasonings(1)
- a pinch of nutmegoptional
📦Other(1)
- 40 grams of crushed peanuts (1.41 oz)optionalcan substitute with chopped nuts
👨🍳 Instructions
- 1
Mash one banana in a bowl.
- 2
Add 60 grams of peanut butter and mix well.
- 3
Stir in 1 tablespoon of maple syrup (or stevia).
- 4
Add 40 grams of crushed peanuts (or chopped nuts) and 40 grams of chocolate chips.
- 5
Mix in 90 grams of oats and a pinch of nutmeg.
- 6
Form uniform mounds on a baking sheet lined with parchment paper.
- 7
Flatten the mounds with a fork.
- 8
Bake in the oven at 190 degrees Celsius for 10 to 12 minutes.
💡 Pro Tips
- ✓Use an overripe banana with 25% brown spots for maximum binding power, as the converted starches create better structural integrity than underripe bananas.ingredient25% brown spots
- ✓Mix peanut butter at room temperature (68-72°F) to achieve proper emulsification with banana, preventing oil separation that causes crumbly cookies.technique68-72°F
- ✓Pulse oats in a food processor for 3-4 seconds to create 30% flour and 70% whole pieces, providing structure while maintaining texture contrast.technique30% flour, 70% pieces
- ✓Flatten cookie mounds to exactly 1/2 inch thickness using a fork, as thicker cookies won't cook through while thinner ones become brittle without eggs as binder.technique1/2 inch thickness
- ✓Bake at 190°C for exactly 11 minutes - the Maillard reaction peaks at this temperature-time combination for protein cookies without creating bitter compounds from overheated nuts.timing190°C, 11 minutes
Share this recipe
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
Share this recipe
Protein powder was invented in 1950 for bodybuilders, but these cookies prove it makes better desserts than supplements.
Protein Cookies
Indulge in these mouthwatering protein cookies that capture the essence of your favorite Snickers bar! Packed with creamy peanut butter, crunchy almonds, and a touch of decadent dark chocolate, these treats are both satisfying and wholesome. Whip them up for a quick snack that fuels your day without the guilt!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 banana, mashed
🫙Pantry Staples(4)
- 40 grams of chocolate chips (1.41 oz)optional
- 1 tablespoon of maple syrup (15 ml)optionalcan substitute with stevia
- 90 grams of oats (3.18 oz)
- 60 grams of peanut butter (4.2 tbsp)optionalcan substitute with another nut butter
🧂Spices & Seasonings(1)
- a pinch of nutmegoptional
📦Other(1)
- 40 grams of crushed peanuts (1.41 oz)optionalcan substitute with chopped nuts
👨🍳 Instructions
- 1
Mash one banana in a bowl.
- 2
Add 60 grams of peanut butter and mix well.
- 3
Stir in 1 tablespoon of maple syrup (or stevia).
- 4
Add 40 grams of crushed peanuts (or chopped nuts) and 40 grams of chocolate chips.
- 5
Mix in 90 grams of oats and a pinch of nutmeg.
- 6
Form uniform mounds on a baking sheet lined with parchment paper.
- 7
Flatten the mounds with a fork.
- 8
Bake in the oven at 190 degrees Celsius for 10 to 12 minutes.
💡 Pro Tips
- ✓Use an overripe banana with 25% brown spots for maximum binding power, as the converted starches create better structural integrity than underripe bananas.ingredient25% brown spots
- ✓Mix peanut butter at room temperature (68-72°F) to achieve proper emulsification with banana, preventing oil separation that causes crumbly cookies.technique68-72°F
- ✓Pulse oats in a food processor for 3-4 seconds to create 30% flour and 70% whole pieces, providing structure while maintaining texture contrast.technique30% flour, 70% pieces
- ✓Flatten cookie mounds to exactly 1/2 inch thickness using a fork, as thicker cookies won't cook through while thinner ones become brittle without eggs as binder.technique1/2 inch thickness
- ✓Bake at 190°C for exactly 11 minutes - the Maillard reaction peaks at this temperature-time combination for protein cookies without creating bitter compounds from overheated nuts.timing190°C, 11 minutes