High Protein Cookies Without Protein Powder (The Perfect Guilt-Free Treat to Satisfy Your Sweet Tooth)

High Protein Cookies Without Protein Powder (The Perfect Guilt-Free Treat to Satisfy Your Sweet Tooth)
High Protein Cookies Without Protein Powder (The Perfect Guilt-Free Treat to Satisfy Your Sweet Tooth)

Today I was craving something sweet, but I also wanted to up my protein intake. So, I decided to make some high-protein cookies without using any protein powder. Let me tell you, it was quite the adventure!

First, I gathered all the ingredients I thought I might need. I grabbed some rolled oats, a couple of ripe bananas, a jar of peanut butter, a few eggs, and some honey. I also found some chia seeds and flax seeds in the back of my cupboard, figuring they could add some extra nutrients and a nice texture.

I started by mashing the bananas in a big bowl until they were pretty much liquid. Then, I cracked the eggs into the bowl and whisked everything together. It looked a bit weird, but I trusted the process. Next, I scooped in a generous amount of peanut butter—I mean, who doesn’t love peanut butter? I mixed that in until the batter started to come together. It felt good seeing it all combine.

High Protein Cookies Without Protein Powder (The Perfect Guilt-Free Treat to Satisfy Your Sweet Tooth)

After that, I added the dry ingredients. I poured in the rolled oats, a spoonful of chia seeds, and a spoonful of flax seeds. I also drizzled in some honey for extra sweetness. I stirred everything with a big spoon, making sure it was all well combined. The mixture was pretty thick, which seemed about right for cookies.

Then, I preheated my oven to 350°F (175°C). While the oven was heating up, I lined a baking sheet with some parchment paper. Once the oven was ready, I started scooping the cookie dough onto the baking sheet. I tried to make them roughly the same size so they would bake evenly. I managed to fit about a dozen cookies on the sheet.

I popped the baking sheet into the oven and set a timer for 15 minutes. While the cookies were baking, I cleaned up the mess I had made. I always find it easier to clean as I go.

When the timer went off, I took the cookies out of the oven. They looked golden brown and smelled amazing! I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

  • Mashed 2 ripe bananas
  • Whisked in 2 eggs
  • Mixed in 1/2 cup of peanut butter
  • Added 1 cup of rolled oats, 1 tbsp chia seeds, 1 tbsp flax seeds
  • Sweetened with 2 tbsp of honey
  • Baked at 350°F (175°C) for 15 minutes

Finally, the moment of truth—I tried one of the cookies. It was surprisingly good! The texture was soft and chewy, and the peanut butter and banana flavors really came through. Plus, I felt great knowing I was getting a decent amount of protein with each cookie.

This little baking experiment turned out to be a success. I ended up with a batch of delicious, high-protein cookies without using any protein powder. It’s definitely a recipe I’ll be making again. Maybe next time I’ll add some chocolate chips or nuts for some extra flavor and crunch. I am so excited about it!

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