Vegan Protein Cookies

GF V DF VG SF Jul 14, 2026

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Instead of a protein bar, why not a protein cookie? For a twist on the classic banana and nuts flavor combination, these cookies pack a punch of protein while satisfying your sweet tooth and being vegan & gluten free. For another protein cookie recipe, check out my Copycat Quest Protein Cookie.

- 1 medium (110 g) Banana, overripe
- 1/2 cup (128 g) Cashew butter
- 2 scoop (60 g) Pea protein powder, unflavored
- 1/4 tsp (1.5 g) Baking powder
- 1/4 tsp (1.5 g) Salt
- 1 tsp (5 g) Vanilla extract
- 2 tbsp (40 g) Sugar free syrup
- 2 tbsp (30 g) Sugar free chocolate chips

1. Preheat your oven to 350F, and line a baking sheet with parchment paper.

2. In a medium bowl, mash the banana with a fork until smooth. Add in the nut butter, protein powder, baking powder, salt, vanilla, and liquid sweetener. Mix until combined with a silicone spatula.

3. Wearing kitchen gloves to prevent sticking, scoop the cookie dough into large balls onto the pan, about 68 g each. Flatten to a 1/4" thick circle.

4. Press the chocolate chips into the top, about 1 tsp (6 g) per cookie.

5. Bake at 350F for about 10 minutes, or until lightly golden.

6. Allow to cool totally on the sheet before removing.

https://www.poormanprotein.com/recipes/banana-nut-protein-cookies

Servings: 5
1 cookie
Calories: 238
Protein: 15 g
Fat: 13 g
Carbs: 18 g
Fiber: 3 g

Description

Time

Prep Time:

10 minutes

Cook Time:

10 minutes

Total Time:

20 minutes

Cost

Total Cost:

Cost per Serving:

$0.68

Ingredients

Serving(s)

1 medium Banana, overripe

1/2 cup Cashew butter

2 scoop Pea protein powder, unflavored

1/4 tsp Baking powder

1/4 tsp Salt

1 tsp Vanilla extract

2 tbsp Sugar free syrup

2 tbsp Sugar free chocolate chips

Instructions

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Pictures: Shown

Preheat your oven to 350F, and line a baking sheet with parchment paper.
In a medium bowl, mash the banana with a fork until smooth. Add in the nut butter, protein powder, baking powder, salt, vanilla, and liquid sweetener. Mix until combined with a silicone spatula.

Wearing kitchen gloves to prevent sticking, scoop the cookie dough into large balls onto the pan, about 68 g each. Flatten to a 1/4" thick circle.

Press the chocolate chips into the top, about 1 tsp (6 g) per cookie.

Bake at 350F for about 10 minutes, or until lightly golden.

Allow to cool totally on the sheet before removing.

Notes

I've used cashew butter here, but any nut butter will work, like almond or peanut butter. For a nut free option, use tahini or pumpkin seed butter
If you don't mind the extra sugar, net carbs, and calories, you can use maple syrup instead of sugar free syrup, and regular chocolate chips instead of the sugar-free variety.

Nutrient	Sugar Free	With Sugar
Calories	238	261
Protein	15.1 g	15.0 g
Fat	13.4 g	13.4 g
Net Carbs	12.7 g	20.9 g
Fiber	3.4 g	1.9 g
Added Sugar	0.0 g	8.4 g
Sugar Alcohol	2.0 g	0.0 g

Nutrition Facts

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Servings: 5

Serving Size: 1 cookie

Calories: 238

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Total Fat: 13.4g (17 %)

Saturated Fat: 3.2g (16 %)

Polyunsaturated Fat: 2.2g

Monounsaturated Fat: 6.7g

Cholesterol: 0mg (0 %)

Sodium: 298mg (13 %)

Total Carbohydrate: 18.1g (7 %)

Fiber: 3.4g (12 %)

Net Carbs: 12.7g

Total Sugar: 5.3g

Sugar Alcohol: 2.0g

Protein: 15.1g (30 %)

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Vitamin B12: 0.01mcg (0 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 56mg (4 %)

Iron: 3.45mg (19 %)

Magnesium: 122mg (29 %)

Potassium: 348mg (7 %)

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Caffeine: 2.6mg (3 %)

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Glycemic Index

29.9

Glycemic Load

5.4

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Nutrition Score

7.5

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Sources of Inspiration

https://samdoesherbest.com/3-ingredient-protein-cookies/#wprm-recipe-container-11024

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