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.
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!
Ingredients
Here’s all you’ll need to make these delicious pb2 cookies.
- 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)
Use an ice cream scoop to scoop the mixture onto your baking sheet. (photo 3)
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.
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
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
Ingredients
- ⅔ cup mashed banana approx. 2 medium bananas
- 100 grams powdered peanut butter approx. 1 cup
- 100 grams almond flour approx. 1 cup
Instructions
- Preheat the oven to 350℉/176℃ and line a baking sheet with parchment paper.
- Mash the bananas very well in a mixing bowl until they are very soft and liquidy. Then add the PB powder and almond flour and stir until combined.
- Scoop or spoon mounds of the mixture onto your prepared baking sheet to make 6 large cookies (or 8-10 smaller ones). Then shape the cookies and use the back of a spoon or fork to press the cookies down, and create a crisscross pattern if desired.
- Then bake for 11-12 minutes until firm to the touch.
Notes
- 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!)
Leave a Comment + Star Rating ⭐⭐⭐⭐⭐