These low-fat, high-protein cookies are soft, chewy, and designed to power you through your day without weighing you down. Each cookie has just 2 grams of fat and 8 grams of protein, making them perfect for post-workout fuel, smart snacking, or even breakfast on-the-go. They’re sweetened naturally, easy to make in one bowl, and 100% flourless!
About This Recipe
These cookies have a tender, slightly cakey texture with a rich nutty flavor from peanut butter powder and the creamy bite of mashed banana. Chocolate chips add just the right indulgence to each bite without overpowering the clean, wholesome taste.
You can whip up a batch in under 20 minutes using basic pantry ingredients. They’re also naturally gluten-free, kid-approved, and freezer-friendly, making them incredibly practical for busy lifestyles.
Why This Recipe Belongs in Your Diet
We swap high-fat nut butters with peanut butter powder, which gives that classic taste with a fraction of the fat and double the protein. Paired with mashed banana, egg whites, and protein powder, these cookies are a smart way to stay full longer and keep blood sugar stable.
What You’ll Need (Ingredients)
This recipe brings together high-protein ingredients and natural sweetness in a no-fuss formula.
- Mashed ripe banana, 1 cup (about 2 large): Adds natural sweetness, moisture, and potassium.
- Egg whites, 2 large: Boost protein while keeping fat content low.
- Vanilla extract, 1 tsp: Enhances flavor.
- Peanut butter powder, 1/2 cup: All the taste of peanut butter with far less fat and more protein.
- Protein powder (vanilla or chocolate), 1/2 cup: Use a high-quality whey or plant-based blend for the best texture.
- Rolled oats, 1/2 cup: Adds fiber and gives body to the dough.
- Baking powder, 1/2 tsp: Lightly lifts the cookies so they’re not too dense.
- Cinnamon, 1/2 tsp (optional): Adds warmth and depth.
- Mini chocolate chips or chopped dark chocolate, 2 tbsp (optional): A little indulgence with minimal added fat.
How to Make Low-Fat, High-Protein Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mash banana: In a large bowl, mash bananas until smooth.
- Add wet ingredients: Stir in egg whites and vanilla extract.
- Mix in dry ingredients: Add peanut butter powder, protein powder, oats, baking powder, and cinnamon (if using). Stir until a thick batter forms.
- Fold in chocolate: Gently mix in chocolate chips if using.
- Scoop dough: Drop tablespoon-sized scoops onto the baking sheet and slightly flatten.
- Bake: Bake for 10–12 minutes until firm and lightly golden.
- Cool: Let cool on the pan for 5 minutes, then transfer to a wire rack.
Recipe Tips and Variations
- Use chocolate protein powder for a richer flavor.
- Stir in chopped nuts or dried fruit instead of chocolate chips.
- Swap banana for pumpkin puree if you prefer a more neutral flavor.
- Store extras in the freezer for a grab-and-go protein boost.
How to Store Leftovers
Store cookies in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Thaw at room temperature or microwave for 10 seconds to soften.
Nutrition Facts
Serving Size: 1 cookie
- Calories: 110 kcal
- Fat: 2 g
- Carbohydrates: 13 g
- Protein: 8 g
- Sodium: 75 mg
Try More Recipes:
- Low Fat Ginger Snap Cookie Recipe
- Low Fat Ginger Molasses Cookies
- Low Fat Cookie Recipe For Weight Watchers
- Low Fat Cookie Dough Ice Cream
Low Fat High Protein Cookies
Description
Soft, naturally sweet cookies with just 2g fat and 8g protein—perfect for healthy snacking.
Ingredients
Instructions
- Preheat oven to 350°F and line baking sheet.
- Mash banana and mix with egg whites and vanilla.
- Stir in peanut butter powder, protein powder, oats, baking powder, and cinnamon.
- Fold in chocolate chips if using.
- Scoop dough onto baking sheet and flatten.
- Bake 10–12 minutes.
- Cool on wire rack.