- Egg free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Dairy free
- Lactose free
- Healthier living
- High in dietary fibre
- No added sugar
- Vegetarian
- Diabetes friendly
- 1 serve veg or fruit
- Vegan
These protein cookies are great to have on hand for whenever you need an energy boost before or after a workout, or for a healthy snack on the go.
- Makes24
- Cook time20 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 4 medium bananas, mashed (390g)
- 1/3 cup (95g) crunchy no added sugar natural peanut butter
- 1 cup (150g) chickpea flour
- 1/2 cup (75g) wholemeal plain flour
- 1 cup (90g) rolled oats
- 35g pkt Coles Perform Vanilla Plant Protein Powder
- 2 tbs monk fruit sugar replacement
- 1 tsp ground cinnamon
- 1/3 cup (50g) raisins, chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180ºC. Line 2 baking trays with baking paper.
Step 2
Combine banana, peanut butter, combined flours, oats, protein powder, sweetener, cinnamon and raisins in a large bowl until a sticky dough forms. Divide the mixture into 24 portions and with damp hands roll into balls. Place on prepared trays and flatten dough with a wet fork.
Step 3
Bake, swapping trays halfway through cooking, for 15-20 mins or until cookies are golden and firm to touch. Cool on trays.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Store the protein cookies in an airtight container at room temperature, or in the fridge, for up to 5 days. They can also be frozen. Once the cookies are cool, place the trays in the freezer. When the cookies are frozen, transfer them to a sealable bag. This prevents the cookies from sticking together.
Use it up: Chickpea flour is a versatile ingredient. It’s what holds together Curtis Stone's onion bhajis and it’s also the base of the classic Italian pancake known as farinata. Chickpea flour is also used in these pea and zucchini falafels.
Smart swap: You can use smooth peanut butter rather than crunchy if that’s what you have in the pantry.
Protein cookies recipe
Looking for the best protein cookies recipe? Peanut butter provides the base for these better-for-you snacks. Free from egg and refined sugar, they’re also vegan and pack a protein punch. They take only 30 minutes to prepare, making these biscuits the perfect snack before or after a workout, or to perk you up when the 3pm slump hits. Gently spiced with cinnamon and scattered with plump raisins, one protein cookie has only 377kJ (90 calories). Keep one in your bag for an instant pick-me-up minus the processed sugars.
What ingredients go into protein biscuits?
Protein powders are highly concentrated sources of protein that are either animal or plant-based. Designed to assist with building muscle, they can be an effective way to increase your protein intake if you struggle to get enough in your day. Instead of refined sugar, this recipe uses monk fruit sweetener, which is made from a fruit by the same name. It's a no-calorie natural sweetener that doesn’t have the aftertaste of other sugar substitutes.
How does this recipe for high protein cookies work?
These protein cookies are made using four bananas, and because this fruit is about 74 percent water, it not only adds flavour and fibre to our cookies, it also helps provide the moisture in these snacks. The other main ingredient, Coles Perform Vanilla Plant Protein Powder, is free from animal products and has no artificial colours, flavours or preservatives. Its vanilla flavour works well with the bananas and oats. A combination of wholemeal and chickpea flour provides just enough gluten to give structure and prevent the cookies from becoming crumbly. And finally, we use no-added-sugar crunchy peanut butter, but you could use smooth.
Tips for making the best protein powder cookies
Use bananas that are ripe enough, so they are easily mashed. Place them in a bowl and use the back of a fork to mash until smooth. Make sure you stir the ingredients in the bowl until they are just combined. Although there isn’t a large amount of gluten in the recipe, you still don’t want to overwork it. The protein cookie dough mixture will be quite sticky, which is why we recommend using wet hands to roll into balls. Place the cookies about 3cm apart on the tray to allow the cookies to spread as they’re cooking. In order for the cookies to cook evenly, swap the trays from their racks halfway through cooking and allow the cookies to cool completely on the trays to become firm.
Love this recipe?
Enjoying our protein cookie recipe? Normally when we think high protein we think red meat. But protein can come from lots of sources, like these healthy tuna pea sweet potato cakes or our healthy chicken and veggie nuggets. The protein comes from whiting fillets in this crispy fish tacos recipe, and from lentils and tofu in this vegan healthy lentil and mushroom sweet potato pie.
