• Monika

Flourless protein shake cookies (chocolate peanut butter banana)

Believe me I enjoy good cookies, but I don’t usually make them myself. I can’t go through with the process as I’m cringing at the amount of sugar every recipe calls for. And to be honest with you, I’ve tried my share of healthy cookies and they all sucked. The truth is, you can substitute a lot of things out of the recipe (regular flour for GF flour or almond flour, butter for apple sauce or yogurt, etc.) to make them healthier but without a decent amount of sugar (honey or maple syrup) they will still taste horrible.

In order to satisfy my curiosity and experiment a bit, I wanted to see if I can make something edible that didn’t have any flour, added sugar or butter yet looked like a cookie. Additionally I wanted it to have a decent amount of protein in it, to actually satisfy my hunger rather than increasing it. Have I lost some of you already? I’ve lost my husband for sure.

Anyway, if you’re craving something sweet and cookie like but want to be a good girl/boy – this one is for you.

These cookies are kind of fudgy. They will be soft in the middle, almost like a ganache cake. If you ever tasted black bean brownies, you will know what I’m talking about.

I had one warm and it was good, but later I had another one straight from the fridge and it was rocking!!!

Hope you enjoy them as much as I am. I’m really looking forward to hearing your feedback.

Flourless protein shake cookies (chocolate, PB, banana)

Prep Time: 5 min

Cook Time: 15 min

Servings: 9 cookies

Nutrition per serving: 45 calories, 1 g fat, 4 g protein, 6 g carbs

Dry ingredients

  1. 2 heaping scoops chocolate protein powder (I used Orgain Chocolate Fudge Protein Powder)

  2. 1 heaping scoop Peanut Butter powder

  3. 1/2 tsp baking powder

  4. Dash of salt

Wet ingredients

  1. 1 banana, mashed

  2. 2 flax eggs (2 TBS ground flax + 6 TBS hot water)

  3. 2 TBS unsweetened apple sauce

  4. 1 tsp vanilla


  1. Pre-heat the oven to 350F. Line a baking tray with parchment paper.

  2. Prepare the flax seed eggs by mixing 2 TBS ground flax seeds with 6 TBS of hot water. Let it sit for 3-5 minutes or until it becomes thick and gooey. Stir well.

  3. Mix all the wet ingredients and dry ingredients in separate bowls, then combine. It will definitely feel like you have more dry than the wet ingredients but, trust me, keep on stirring. Once it all comes together, the dough will be very, very sticky and thick.

  4. Scoop the dough out with a tablespoon. I got 9 cookies out of this recipe. Garnish with nuts.

  5. Bake for about 20 minutes or until you the bottom of the cookie no longer sticks to the pan. The outside will get some color but the inside of the cookie will remain soft and gooey.

  6. Once cooled, keep in the fridge for up to 7 days.


  1. SPOILER ALERT: These will not taste like your regular cookies. There is no flour, butter or sugar in them, so don't expect crunchy or flaky textures. They are more fudgy on the inside with very thin crust on the outside.

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