Protein Cookies

Protein Cookies

Course: Salads & Sides


  • 1 cup Mashed banana Approx 2 large
  • 1/2 cup Peanut butter Or other nut butter of choice, or sunflower seed butter
  • 2 Eggs
  • 2 tbsp Maple syrup Or honey, or light agave
  • 2 tbsp Chia seeds
  • 1 1/2 tsp Vanilla extract
  • 1/2 tsp Ground cinnamon
  • 1 tsp Baking soda
  • 3/4 cup Oat flour
  • 1/2 cup Toasted pumpkin seeds
  • 1/4 cup Reduced sugar dried cranberries
  • 1/4 cup Raisins


  • In a large bowl, whisk together the mashed banana and peanut butter until smooth. Stir in the eggs until evenly combined. Next, stir in the maple syrup, chia seeds, vanilla, and cinnamon.
  • Sprinkle the baking soda, then the oat flour, over the top. Fold to combine. Last, fold in the pepitas, cranberries, and raisins. The batter will look very liquidy.
  • Place the bowl in the refrigerator to chill and set for at least 4 hours, or cover with plastic and refrigerate overnight.***
  • When ready to bake, place a rack in the center of your oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. With a large cookie scoop or spoon, portion the batter by 1/4 cupfuls onto the prepared cookie sheet. If needed, shape them lightly with your fingers so that they are round and slightly flat on top.  
  • Bake for 12 to 14 minutes, until the cookies feel dry and set on the top and edges and a toothpick inserted into the center comes out clean. Let cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling completely.


Recipe adapted from
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