Chewy high protein cookies with just 3 ingredients and no protein powder needed. The perfect post-workout snack made with wholesome ingredients and zero artificial sweeteners.

Stack of five vegan protein cookies on plate.

This high-protein snack or breakfast is simple to whip up with only 3 ingredients needed plus any optional add-ins if you’d like. 😉

These pb2 cookies are gluten-free, dairy-free, and filled with peanut butter flavor.

Inspired by my almond flour peanut butter cookies, but this time I’m using peanut butter powder over smooth peanut butter for even higher protein!

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Ingredients
Instructions
Variations
Storage
Expert Tips
More high-protein snacks
📖 Recipe

Ingredients

Here’s all you’ll need to make these delicious pb2 cookies.

Bowl of peanut butter powder, almond flour and ripe bananas on kitchen countertop. — *See recipe card for quantities.*

Bananas: Use overripe bananas for these pb2 cookies. Ripe bananas add sweetness, and since there is no added sugar or sweetener, you’ll want to use sweet bananas.
Peanut butter powder: I’m using no salt and no sugar added pb2 powder. It’s high in protein and low in fat but still has all that delicious peanut butter flavor. You may also use vegan protein powder if you prefer.
Almond flour: Use BLANCHED almond flour for best results and texture. Do not use unblanched or almond meal. Blanched almonds have had their skins removed before grinding into flour.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Mash the bananas very well until very soft and liquidy. (photo 1)

Then add the dry ingredients and use a fork to stir and combine. (photo 2)

Cookie dough balls on baking sheet lined with parchment paper.

Use an ice cream scoop to scoop the mixture onto your baking sheet. (photo 3)

Fork pressing down on cookie dough balls to make criss-cross pattern.

Press the cookies down with a fork to create a crisscross pattern. (photo 4)

NOTE: You can make 6 large pb2 cookies like I do, or 8-10 smaller ones. (Watch bake time closely if making smaller cookies.)

Bake the cookies for 10-12 minutes, until they are firm to the touch. Then remove the tray from the oven and let cool at room temperature for a few minutes before enjoying.

Cookies stacked on plate with 1 cookie in front of the stack with bite taken out.

Variations

I kept these pb2 cookies simple and easy to make using just 3 ingredients for a delicious protein cookie. But if you want to spice things up, try any of these optional add-ins.

(Or make multiple batches to try them all!)

1 teaspoon pure vanilla extract.
2-3 tablespoons dark chocolate chips.
¼ cup raisins or dried cranberries.
¼ cup chopped nuts or seeds.
¼ cup shredded coconut.
½ teaspoon pumpkin pie spice.
½ teaspoon cinnamon.
Pinch of salt.

Storage

Keep your pb2 cookies in an airtight container at room temperature for up to 2 days. Or refrigerate them to keep them for up to 4 days.

To freeze, make sure the cookies are completely cooled to room temperature first. Then store them in a freezer-safe airtight container for up to 3 months.

Expert Tips

Weigh your flour/powder for the most accurate results. Scooping from a bag often results in too much flour being used due to compacting the flour into the measuring cup.
If you do not have a kitchen scale, spoon the flour into your measuring cup and scrape off the top with a knife, but do not scoop from the bag.
If the batter seems dry, (this will vary according to banana ripeness and how the powders were measured ) add 1-2 teaspoons of dairy-free milk or water. (Only if needed!)

More high-protein snacks

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Buon appetito

Rosa

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📖 Recipe