Recipe: No-Bake Peanut Butter Protein Cookies
These are the kind of cookies you can snack on and feel good about it. They’re packed with high-protein ingredients like peanut butter, and naturally sweetened with banana and just a bit of maple syrup. A little chopped dark chocolate is mixed in — just for good measure (gotta get those antioxidants from somewhere, right?).
No-Bake Cookies for the Win
And they also happen to be no-bake — simply combine the ingredients, form them into cookies, and let them chill until firm. One or two make a sweet snack anytime of day. They also make for a great on-the-go breakfast.
Get a Whole-Food Protein Boost from Quinoa Flakes
While there’s already protein in these cookies, thanks to the peanut butter, they get an extra jolt from quinoa flakes. A naturally protein-rich whole grain that’s also gluten free, quinoa flakes help make these cookies even more satisfying. Look for them in the natural foods section of your grocery store or online. Three of these cookies are a serving, delivering just under 10 grams of protein in a sweet bite-size treat.
No-Bake Peanut Butter Protein Cookies
- 1/2 cup
creamy peanut butter
small, very ripe banana, mashed (about 1/3 cup)
- 1/3 cup
- 2 1/2 cups
- 1/4 cup
- 1/8 teaspoon
- 1/2 cup
chopped dark chocolate
Line a baking sheet with wax or parchment paper.
Place the peanut butter, banana, and maple syrup in a medium saucepan over low heat and stir until melted together and well-combined, 1 to 2 minutes.
Remove from the heat and stir in the quinoa flakes, milk, and salt. Cool the mixture until no longer warm, about 10 minutes.
Stir in the chocolate. Scoop the mixture by the tablespoon onto the prepared baking sheet. Use your hands to shape and flatten each scoop into a roughly 1/2-inch-thick round disc. Chill in the refrigerator until firm, at least 1 hour.
Quinoa flake substitute: If you're unable to find quinoa flakes, swap in an equal amount of quick-cooking oats.
Storage: The cookies can be stored in an airtight container in the refrigerator for up to 10 days, or in the freezer for up to 2 months.
- Food styling by Barrett Washburne