No Bake Protein Cookies
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Last updated on Dec 12, 2024
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No bake protein cookies made with just eight simple ingredients and without any butter or white sugar! They’re oil-free, vegan and gluten-free.
No bake cookies have always been my favorite and I LOVE these no bake protein cookies because they’re healthier and loaded with protein. So basically, they’re a snack that you can eat any time of day… you can thank me later!
Traditional no bake cookies are made with butter, milk and refined sugar and have around 18 grams of sugar per cookie! This version only has 3 grams of sugar per cookie and we’re swapping the refined sugar for a mashed banana (or maple syrup if you prefer). It also has no butter or oil and uses whole rolled oats instead of instant AND they still taste good. Like really good, and not just to people like me who like healthy food. Others have said they’re good too.
These cookies are perfect a great snack option any time of year! With the protein powder, peanut butter and oats, they’re basically like a protein bar or protein ball, but in the shape of a cookie.
Table of Contents
Why You’ll Love This Recipe
- Protein-packed sweetness – Thanks to protein powder and peanut butter, each bite gives you a little extra fuel to power through your day.
- No oven required – Keep your kitchen cool and skip the baking step. These cookies set right in your fridge.
- Minimal ingredients – A handful of pantry staples is all you need. Seriously, you probably have everything on hand right now.
- Perfect texture – Soft, chewy, and just the right amount of chocolatey goodness, these cookies satisfy that sweet tooth without feeling heavy.
Ingredients Needed
- old-fashioned rolled oats – these give our cookies that chewy, hearty texture we all love. I’m obsessed with Bob’s Red Mill oats—if you need gluten-free, they’ve got you covered!
- vanilla protein powder – a plant-based vanilla protein powder works best here. It adds subtle sweetness, a boost of protein, and keeps everything nice and vegan-friendly.
- creamy peanut butter – Rich and creamy, peanut butter is the heart of this recipe. It gives each bite that classic nutty flavor and makes the cookies moist and satisfying.
- non-dairy milk – I love using unsweetened vanilla almond milk for just a hint of extra vanilla goodness.
- mashed banana – sweet, natural goodness right here! Using banana instead of straight-up sugar means extra moisture and a gentle, fruity sweetness that keeps these cookies feeling wholesome.
- cocoa powder – pure chocolate flavor without any added sugar; yes, please! This simple ingredient turns our cookies into a rich, chocolatey treat.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Peanut butter: Want a different nutty twist? Swap the peanut butter for creamy almond butter or go nut-free with sunflower seed butter.
- Mashed banana: Not feeling the banana flavor? Use maple syrup instead for sweetness. You might just need a bit more oat flour if the dough seems too wet.
- Milk: Any dairy-free milk works here—try oat, soy, or coconut if that’s what you have on hand.
- Protein powder: If you don’t have a vanilla plant-based protein powder, experiment with chocolate or another flavor. Just note that the taste and color might shift slightly.
How to Make No Bake Protein Cookies
Mix Dry Ingredients: In a medium bowl, combine oats and protein powder until the oats are evenly coated.
Cook Wet Ingredients: In a saucepan over medium-low heat, stir almond milk, peanut butter, banana or maple syrup, cocoa powder, and salt until the cocoa dissolves and the mixture thickens. Remove from heat and stir in vanilla.
Combine Mixtures: Pour the chocolate-peanut butter mixture over the oat mixture and stir until all the oats are fully coated.
Chill the Dough (Optional): Place the dough in the fridge for about 10 minutes to cool and thicken, making it easier to shape the cookies.
Shape the Cookies: Drop spoonfuls of the chilled dough onto a parchment-lined baking sheet. Use your hands to form them into round cookies.
Serve or Store: Enjoy the cookies right away or chill them until serving. Store leftovers in the fridge for up to a week or in the freezer for longer.
Brittany’s Tip
My favorite protein powder is Nuzest Clean Lean Protein. It has a short ingredient list, great nutrition facts and great flavor! They are vegan, gluten-free, dairy-free, soy-free, lectin-free and non-GMO. Use code eatingbirdfood for 15% off your order!
How to Store
Store these cookies in an airtight container in your refrigerator for up to 1 week. These also freeze well if you need to keep them longer. Store cookies in an airtight container in the freezer for up to 3 months.
Frequently Asked Questions
Absolutely! Any plant-based or whey protein powder should work. Vanilla or chocolate are safe bets, but feel free to experiment. If you try a flavor like peanut butter or mocha, let me know how it turns out!
Yes these cookies are naturally gluten free. Just make sure you’re using a gluten-free protein powder.
Go for it! Stir in mini chocolate chips, chopped nuts, or dried fruit. Feel free to get creative—these cookies are all about making them your own.
More Protein Treats
- Protein Balls
- Chickpea Cookie Dough
- Protein Cookies
- Protein Pudding (3 Ways)
- Protein Banana Bread
- Protein Cookie Dough
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
No Bake Protein Cookies
Ingredients
- 2 cups old fashioned rolled oats
- 1 scoop (21 grams) vanilla or chocolate protein powder
- ½ cup creamy natural peanut butter, look for one that's thin/drippy
- ½ cup almond milk
- 1 mashed banana, or 1/4 cup maple syrup
- 2 Tablespoons cocoa powder
- ½ teaspoon vanilla
- ⅛ teaspoon sea salt
Instructions
- Combine oats and protein powder in a medium sized mixing bowl. Stir until there's a nice dusting of protein powder over all the oats.
- Place almond milk, peanut butter, banana or maple syrup, cocoa powder and sea salt in a saucepan and cook over medium-low heat, stirring often until cocoa powder is completely dissolved and the sauce has thickened. Take the pan off the heat and stir in vanilla.
- Pour peanut butter chocolate mixture over oats/protein powder and mix until all pieces of the oatmeal are covered.
- Place batter in the fridge for 10 minutes to let the batter set up – this step is optional, but the cookies will be cool and much easier to shape if you do it.
- Drop chilled dough by spoonfuls on a baking sheet lined with parchment paper, using hands to work cookies into desired shape – I made these into little round cookies.
- At this point they're ready to enjoy or you can place them in the fridge if you're serving them later. Store any leftover cookies in the refrigerator for 1 week or in the freezer for longer storage.
Notes
- Peanut butter: You can also use almond butter or any other nut/seed butter in place of the peanut butter.
- Storage: Store these cookies in an airtight container in your refrigerator for up to 1 week. These also freeze well if you need to keep them longer. Store cookies in an airtight container in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great quick healthy cookies for when you got a craving for cookies. I didn’t have pb or banana so I used tahini and mashed dates. Added some cinnamon, cardamom, and allspice. Turned out great. Thank you.
Amazing! It makes me so happy to hear that you are loving these cookies, Bethany. Thank you for taking the time to share your review & star rating, I really appreciate it!
Thanks for the delicious recipe! My protein powder was coffee carmel flavor so I added instant coffee to the pot and drizzled carmel sauce on top at the end. The oatmeal and protein powder are great for milk supply while Breastfeeding, I’ll definitely be making this again!
WOO! This sounds absolutely amazing, Alicia. I am so glad you loved these cookies and they turned out great for you. LOVE the addition of the coffee flavor, sounds delish. Thank you for sharing your review + star rating, it means so much to me!