Protein cookies with nuts are a simple bake made from oats, banana and a scoop of protein powder, topped with a handful of mixed nuts. The protein powder adds protein and provides a neutral, firm base that goes well with nuts, fruit and chocolate. Below is the basic recipe, followed by an extensive list of variations so you can keep changing things up endlessly using the same base.
Basic recipe: protein cookies with nuts
This recipe makes about twelve cookies and takes half an hour to prepare. Everything goes in the blender, so there’s hardly any washing up and you don’t need any special skills.
Ingredients
- 2 scoops of organic whey (unflavoured), or a plant-based alternative
- 250 g rolled oats
- 2 very ripe bananas
- 2 eggs
- 150 ml almond milk
- 60 g honey (or another sweetener of your choice)
- 3 tsp baking powder
- 1 tsp sea salt
- 1 tbsp coconut oil
- Mixed nuts of your choice
How to make them
- Preheat the oven to 180 °C and line a baking tray with baking paper.
- Place the bananas, eggs, almond milk and coconut oil in a blender and blend until smooth.
- Add the rolled oats, protein powder, baking powder, honey and sea salt, and blend again until everything is incorporated.
- Spoon small mounds of batter onto the baking tray, flatten them slightly and top with the mixed nuts.
- Bake the cookies for about 20 minutes until golden brown and crisp.
- Leave them to cool on a wire rack before storing.
For a plant-based version, replace the eggs with four tablespoons of apple sauce and the whey with vegan protein.
Which protein powder is best to use for cookies?
For cookies, a neutral protein powder works best, as it doesn’t overpower the flavour of the banana, nuts and chocolate. Unflavoured whey provides a creamy, mild base; a vegan protein powder results in a slightly firmer and drier texture, so add a splash of extra almond milk. If you’d prefer more flavour, choose a flavoured variety such as vanilla or cocoa. You can read more about the differences in ‘Why whey protein and what it does’. A scoop of protein powder adds protein to the batter. Protein contributes to a growth in muscle mass. Protein contributes to the maintenance of muscle mass.
Variations
The base batter always remains the same. Simply vary the nuts, fruit and flavour of your protein powder, and you’ll have a different cookie every time. Here are just a few of the possibilities:
- Cornflakes and chocolate Mix a handful of crumbled cornflakes and some chocolate chips into the batter; using vanilla protein powder gives them a crispy edge.
- Chocolate and almond Stir a tablespoon of cocoa into the batter and press whole almonds into the top for a satisfying crunch.
- Peanut butter and chocolate Replace the coconut oil with a generous spoonful of peanut butter and mix in chocolate chips for a chewy, sweet-and-salty cookie without any extra oil.
- Nuts and apple Grate an apple into the batter and use coarsely chopped walnuts or hazelnuts.
- Walnut and date Finely chopped dates add natural sweetness and complement the bitter notes of walnut.
- Hazelnut and dark chocolate Coarsely chopped hazelnuts with chunks of dark chocolate give a classic, rich flavour.
- Coconut and almond Add two tablespoons of desiccated coconut and top with flaked almonds.
- Pecan and cranberry Sweet pecans and a handful of dried cranberries make a sweet-and-sour cookie.
- Banana and walnut Use an extra-ripe banana and plenty of walnuts for a soft, cake-like texture.
- Peanut butter and banana A spoonful of peanut butter plus mashed banana makes a soft cookie with a rich peanut butter flavour.
- Raisins and cinnamon A teaspoon of cinnamon and a handful of raisins create an oatmeal-style variation.
- Cashew and white chocolate Mild cashews with pieces of white chocolate give a softer, creamier result.
How do you make protein cookies light and fluffy rather than dry?
Protein powder absorbs moisture, so cookies quickly become dry if you bake them for too long or use too little liquid. Keep the baking time to around twenty minutes, use very ripe bananas for extra moisture and sweetness, and take the cookies out of the oven as soon as the edges are golden brown. A spoonful of peanut butter or a splash of extra almond milk in the batter will keep them softer. Plant-based protein powder usually requires slightly more liquid than whey, so adjust the amount of almond milk according to the type you’re using. If you’re baking a larger batch, keep a close eye on the first tray and adjust the time accordingly, as the thickness of your cookies determines how quickly they brown.
Frequently asked questions
How much protein powder do you use in protein cookies?
For a batch of around twelve cookies, use two scoops of protein powder. That’s enough to provide a neutral, firm base without making the batter too dry. If you’d like to know how much protein you personally need each day, read our guide on daily protein requirements.
Can you make vegan protein cookies?
Yes. Replace the two eggs with four tablespoons of apple sauce and use a vegan protein powder instead of whey. The rest of the method remains exactly the same.
Can you make protein cookies gluten-free?
Use certified gluten-free oats instead of ordinary oats. The other ingredients in this basic recipe are naturally gluten-free, but always check the label on your protein powder and your toppings.
How long do protein cookies keep?
In an airtight tin, the cookies will keep for about three to four days. You can also freeze them individually and defrost individual cookies as and when you need them, so you always have some to hand.
Fancy giving it a go yourself? Choose a variant from our protein powder collection: the organic whey (unflavoured) has a neutral flavour, letting the nuts and fruit take centre stage, and for a plant-based version, go for vegan protein. Want to know more about what protein powder does in your recipes? Read about the benefits of protein powder, or browse our protein-rich smoothie recipes for even more inspiration.
