Banana chocolate chip protein cookies (vegan, oil-free, GF option, one-bowl)

This page contains affiliate sales links. As a member of Amazon Associates and other affiliate programs, I earn from qualifying purchases.

These vegan chocolate chip protein cookies are moist, chewy, and oh-so-delicious. They’re the perfect way to use up your ripe bananas!

I most often use whole-wheat or all-purpose flour for this recipe, but I’ve also made these with different kinds of GF flours — oat flour, GF blends, etc. They always turn out amazing; the bananas and nut / seed butter do a great job of holding together the cookies together.

You can swap out the peanut butter for another nut / seed butter. If you are allergic, you can also use 2 tablespoons of a neutral oil — such as grapeseed or canola.

For this recipe, I used vanilla protein powder from Nuzest (code: ‘LENNY15’). You can any type of protein powder on hand, although different brands / types of protein powder yield different results in baked goods.

The consistency of the cookie “dough” should be runny, somewhat like pancake batter. Depending on the size of your bananas, you may need to add more plant-based milk to thin out the mixture — so that the cookies will spread. If you are using smaller bananas, you may need to add 1/2 cup (120g) of milk, or perhaps even more, to make up for the liquid volume.

Additionally, I recommend using a kitchen scale to weigh out the flour and protein powder, as it might be hard to measure the exact quantities of ingredients otherwise.

For another variation, check out these banana oatmeal raisin protein cookies that are just as wholesome and delicious! :^)

Banana chocolate chip protein cookies (vegan, oil-free, GF option, one-bowl)

These vegan chocolate chip protein cookies are moist, chewy, and oh-so-delicious. They're the perfect way to use up your ripe bananas!

5 from 2 votes

PRINT RECIPE PIN RECIPE

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Snacks / Desserts

Servings 8 cookies

Ingredients

  

• 2 mashed ripe bananas
• 2 tbsp creamy peanut butter | 30g; or other nut / seed butter
• 2 tbsp maple syrup | 30g; optional (if protein powder is sweet enough)
• 4 tbsp plant-based milk | 60g; plus more as needed (depending on size of bananas)
• 1/2 cup whole wheat flour | 60g; or use all-purpose flour or any GF flour
• 1 serving vanilla protein powder | 30g
• 3/4 tsp baking powder
• 1/4 cup dairy-free chocolate chips | 60g

Instructions

• Preheat the oven to 350F / 180C and line a large baking sheet with parchment paper or a baking mat.
• In a large bowl, combine mashed bananas with peanut butter, optional maple syrup, and milk.
• Sift in flour, protein powder, and baking powder. Stir in chocolate chips, and fold until combined.
• The resulting "dough" should be slightly runny, like cake or pancake batter.
• Scoop the mixture onto a lined baking tray. Tap the tray on the counter to let the cookie batter flatten, then bake for 15 minutes or until golden brown. Let cool and enjoy!

Keyword Bananas, Chocolate, Cookies, Dessert, Protein powder, Quick & easy, Snacks & desserts