Enjoy the comforting flavors of banana bread in a soft, chewy cookie. This gluten-free and high-protein (4.7g protein per cookie!) recipe is perfect when you want a healthy treat.

I remember those times when my mom used to make her famous banana bread. That scent brings warm memories to my mind, and immediately, my mouth starts to water.

What if I told you that you can capture those classic flavors in a portable, protein-packed cookie? That’s exactly what this recipe is all about.

Ripe bananas, warm spices, and delicious sweetness to take you back to those great family moments.

One of the best things about this recipe is that it uses simple ingredients. Everything in here you can find in your pantry.

Each serving delivers 4.7 grams of protein, enough to keep you satisfied for a long time.

This is a great recipe if you want to take a healthy dessert to your next dinner party or when you are looking for a healthy, guilt-free treat to have with your afternoon cup of coffee.

Ingredients and Substitutes

Bananas, mashed (2 medium) – Replace them with ½ cup of unsweetened applesauce or ½ cup of pumpkin puree.

Maple syrup (1/8 cup) – You can also use honey or agave syrup. If you want to reduce the carbs, use a sugar-free sweetener.

Egg (1)

Almond butter (¼ cup) – Swap with peanut butter, sunflower seed butter, or tahini.

Vanilla extract (1 tsp) – Substitute with almond extract or maple extract.

Oat flour (1 cup) – Use whole wheat flour, almond flour, or a gluten-free all-purpose flour blend.

Vanilla protein powder (½ cup) -You can use unflavored protein powder or add an extra ¼ cup of oat flour and a teaspoon of vanilla extract.

Baking soda (½ tsp)

Cinnamon (½ tsp) – If you want a different flavor, you can try using pumpkin spice or allspice.

Nutmeg (¼ tsp)

Salt (½ tsp)

Dark chocolate chips (½ cup) – Use milk chocolate chips, white chocolate chips, or a chopped dark chocolate bar.

Flaky salt (A pinch)

How to Make Banana Bread Protein Cookies

Step 1. Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper. Grab a medium bowl and add the mashed bananas, maple syrup, egg, almond butter, and vanilla extract.

Step 2. Whisk everything together.

Step 3. In another bowl, add the oat flour, vanilla protein powder, baking soda, cinnamon, nutmeg, and salt.

Step 4. Combine all the dry ingredients.

Step 5. Pour the wet ingredients into the dry ingredients.

Step 6. Give the ingredients a good stir.

Step 7. Add the chocolate chips. 

Step 8. Fold in the chocolate chips.

Step 9. Grab a 2 tbsp cookie scoop and scoop some of the dough. Place them on the baking sheet, giving them enough space.

Give them a slight press with a fork.

Step 10. Place them in the oven and bake for 11-13 minutes or until the edges are golden brown. Once they are cooked, remove them from the oven and allow them to cool down for 20 minutes.

Sprinkle them with flaky salt and serve them.

How I Would Modify This Recipe

• Add Nuts: Add some crunch by mixing in a handful of chopped walnuts or pecans.
• Dried Fruit: Try adding ¼ cup of raisins or chopped dates to add an extra hint of sweetness.
• Low–Carb Version: Use almond flour instead of oat flour and a sugar-free sweetener.

My Storage Tips

These are a great recipe to cook in a batch and store them to have throughout the week.

Place any leftovers in an airtight container, and keep them at room temperature for up to 3 days. If you want to keep them for longer, place them in the fridge for up to 7 days.

If you want to store them for longer, place them in a single layer on a baking sheet in the freezer until they are solid. Once they are solid, transfer them to a freezer-safe container.

Keep them in the freezer for up to 3 months.

More High Protein Cookie Recipes

• Flourless Peanut Butter Cookies
• No-Bake Protein Cookies
• Protein Chocolate Chip Cookies