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These Three Ingredient Protein Cookies are gluten free, high protein, low carb, dairy free, and so much more! Thanks to the simple ingredients, it’s really easy to make these cookies fit whatever dietary needs you want. These cookies are ready in ten minutes and you’ll be blown away how such soft, chewy cookies can be so simple! They’re the perfect snack or dessert when you want to be a little bit healthier but still want your sweet treat.
When I tell you my mind was blown when I tried these cookies, I’m not even joking! It’s not fair how good these cookies turned out for only being THREE ingredients. Just banana, peanut butter, protein powder, and optional (but not really) chocolate chips! It really doesn’t seem like mixing those together would result in a successful cookie that actually tasted like a cookie but I was so wrong! The texture of these cookies is perfection – soft, chewy center that’s a little thick and gooey, with crispy edges for a little crunch. Combine that with some melted chocolate chips in every bite and you have the perfect chocolate chip cookie in my opinion. You wouldn’t believe that these are higher in protein, having about ten to thirteen grams of protein depending on what powder you use! That’s pretty great for an easy sweet treat if you ask me.
If you’re not a banana dessert person, don’t let the banana in the recipe stop you from trying these! The flavor really isn’t there and can easily be masked more by the nut butter and protein powder you use. Because I used peanut butter for my cookies, they tasted just like a peanut butter chocolate chip cookie 💁♀️ The banana is there to help create a softer texture and help give the cookies rise without any egg or oil. Plus it adds to the balanced macros! We have protein from the protein powder, healthy fats from the nut butter, and high fiber carbs from the banana. One of each macro for each of the ingredients to keep things as simple as possible. The chocolate chips add healthy fats and if you’re using dark chocolate, you also get a good dose of antioxidants too – just in case you needed another excuse to add some chocolate to your day!
This recipe makes four large cookies or up to eight medium sized. I’ve been making four larger cookies, having one with my nightly ice cream or Creami creation and storing leftovers in the fridge. If you want the cookies to last longer, store them in the freezer and you can enjoy them thawed/cold or reheat in the microwave, oven, or air fryer! They haven’t been lasting long at my house so I might need to start doubling the batch soon 😆 These have definitely been added into my daily treat rotation along with my Two Minute Protein Brownie and Three Ingredient Mug Cake. Proof that you can still eat healthier and skip out on dessert!
Why You’ll Love These
- SO easy – Three ingredients, plus chocolate chips, bake for ten minutes, and you have a healthier treat in no time!
- Customizable flavor – You can use any flavor of protein powder which will help transform the cookie. If you want peanut butter cookies, use vanilla protein. If you want chocolate peanut butter cookies, use chocolate protein. Use a different nut/seed butter if you don’t want a peanut butter flavor or use a completely different protein powder flavor!
- Just eat the dough – If you’re also a cookie dough lover, you can always skip the baking and just eat the dough! There’s no egg in this recipe so no worries.
- Dietary friendly – These are gluten free, dairy free, lower carb, high protein, paleo-friendly, plant based, and can be refined sugar free depending on what chocolate chips you use.
What You’ll Need
- Spotty banana – This is the main sweetener in this recipe so the spottier (more brown) it is, the better. Plus it’s easier to mash that way!
- Peanut butter – I use an Organic natural peanut butter so peanuts are the only ingredient and it’s a runny, smooth consistency. You can use any nut/seed butter for a slightly different flavor but same result.
- Protein powder – You can use any flavor of protein powder in this recipe! I used FlavCity Vanilla Protein (code: CALLA) so the main focus was the peanut butter flavor. Either plant-based or whey protein will work.
- Sea salt – For topping my baked goods, I always use Maldon!
- Chocolate chips – I like to use a mix of mini chocolate chips or chocolate chunks in mine. You can also chop up a chocolate bar. Or skip the chocolate and add other mix-ins like nuts!
How To Make
- Preheat the oven to 350F and line a large baking sheet with parchment paper. (Tip: Because this batter is a bit stickier and can be messy, lightly spray the parchment paper as well.)
- In a large mixing bowl, mash the banana, then add the other ingredients except for chocolate chips and mix until a thick dough forms.
- Use a cookie scoop to make each cookie and place them on the baking sheet. Make sure to leave about two inches or more between. (Tip: This makes four large cookies or eight medium cookies, the amount depends on how big you want to make them!)
- Top each with chocolate chips.
- Bake for ten minutes, until they’ve risen and are lightly golden.
- Let them cool for a few minutes to set before adding a sprinkle of flakey sea salt on top. Enjoy!
Recommended Tools
- Parchment paper
- Large baking sheet
- Glass mixing bowls
- Silicone spatula – The dough is sticky and firm while mixing so using a silicone spatula works better!
- Cookie scoop
- Stainless steel measuring cups and spoons
Even More Protein Desserts
Cottage Cheese Berry Dessert (High Protein, Low Sugar)
Single-Serve Giant Protein Cookie (Gluten Free, Low Carb)
Reese’s Cheesecake Cup (High Protein, Low Carb)
Three Ingredient Protein Cookies (High Protein, Low Carb)
Ingredients
- 1 spotty banana
- 1/2 cup peanut butter (or any nut/seed butter)
- 1/2 cup protein powder (flavor of choice)
- 1/4 cup chocolate chips (for topping)
*makes 4 large cookies or 8 medium sized cookies
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Mix all ingredients except chocolate chips until a dough forms.
- Scoop dough onto parchment paper lined tray – amount of cookies will vary depending on the size you make them.
- Top with chocolate chips.
- Bake for 10 min or until slightly golden.
- Let cool for a few minutes, top with flakey sea salt, and enjoy!
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