Eat Well – June 2019

If you’re looking for a real deal chocolate chip cookie, these Power Protein Cookies will probably not serve that need.

If you are looking for a cookie to satisfy you, keep you full, fill you with protein and nutrition while also satisfying a slight sweet tooth?

You’re in luck!

These Power Protein Cookies came into my life about a year and a half ago after we had our son. I wanted something packed full of nutrition that I could easily eat with one hand and on the go.

Since then I have easily made a batch every 2-3 weeks because we go through them so fast!

We have them for breakfast with eggs on the side. I use it as an afternoon snack with my coffee. I add them to my daughter’s school lunches and put one in front of our toddler anytime he is hangry (which is A LOT).

I personally love them warm with a smear of peanut butter, but they are delicious on their own and straight out of the refrigerator!

The bananas lend just enough moisture and sweetness to hold these cookies together without overpowering them with “banana” flavor. The chia seeds, flax seeds and oats add fiber to keep you satisfied, while the protein powder gives that extra boost of muscle loving protein!

I prefer the taste and gluten free nature of almond flour, but these can easily be made with whole wheat flour if you prefer.

I like them as written, but I’ve definitely been known to throw in a handful of chocolate chips to satisfy the troupes over here!

Please please go make these Power Protein Cookies right now! You’ll have a new favorite snack I promise.

Power Protein Cookies

Servings 12 cookies


  • 2 ripe bananas mashed
  • 1/4 cup maple syrup
  • 1/4 cup plain yogurt I use full fat
  • 1 cup rolled oats
  • 1/2 cup unsweetened flaked coconut
  • 2/3 cup almond flour you could substitute whole wheat or regular flour
  • 2 tablespoons ground flax seed don't use whole flax seeds - must be ground
  • 2 tablespoons chia seeds
  • 2 scoops protein powder of choice
  • 1/4 teaspoon baking soda
  • 1/3 cup optional mix ins such as raisins or walnuts


  • Preheat oven to 350 degrees
  • Mix the mashed bananas, yogurt and maple syrup
  • Add the rest of the ingredients and mix well until incorporated
  • Drop by large spoonful onto a greased or silpat lined baking sheet (makes 12)
  • Bake for 12-14 minutes, or until very lightly browned around the edges