If you’re craving something sweet but still want to keep it light and healthy, these blueberry protein cookies are perfect. They’re soft, chewy, and naturally sweetened with bananas, plus the oats and peanut butter give them a nice protein boost. I love making a batch on Sunday so I have a quick grab-and-go snack ready for the week.
Where the Protein Comes From
The best part about these blueberry cookies is where the protein comes from. Between the oats, the peanut butter, and even a little from the bananas, you’ve got a snack that actually fills you up instead of leaving you hungry an hour later. It’s not your typical “protein cookie” that tastes chalky, this one feels like a treat but still gives you that boost you need.
Each batch makes about 12 cookies, and together they contain roughly 61 grams of protein. That means each cookie has around 5 grams of protein, not bad for something that tastes like a sweet snack. But if you want to pack in even more, just mix in 2-3 tablespoons of your favorite protein powder. If the dough feels a little too dry after adding it, splash in a bit of milk or an extra mashed banana to bring it back together.
What You’ll Need to Make These Protein Cookies
This recipe only calls for four simple ingredients, and you probably already have most of them at home.
- Rolled oats – 2 cups (gluten-free if you need).
- Bananas – 2 large, mashed until smooth.
- Peanut butter – ½ cup, creamy works best.
- Blueberries – ¼ cup, fresh or frozen.
How to Make Blueberry Protein Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Stir in the peanut butter until fully combined.
- Add the oats and mix until everything comes together into a thick dough.
- Gently fold in the blueberries.
- Scoop spoonfuls of the dough onto the baking sheet and flatten them slightly into cookie shapes.
- Bake for 12-15 minutes, or until the edges are golden and the cookies feel set.
- Let them cool on the pan for a few minutes before moving to a wire rack.
These blueberry cookies are soft, naturally sweet, and packed with good-for-you ingredients. They’re perfect for breakfast, a post-workout snack, or even dessert when you want something light but still satisfying.
FAQ
Can I use frozen blueberries?
Yes. Keep them frozen so they do not bleed too much. Fold them in gently at the end.
How sweet are these cookies?
They are lightly sweet from the bananas. If you want more sweetness, add a teaspoon of maple syrup or a few chocolate chips.
Can I swap the peanut butter?
Almond butter works well. For a nut-free version, use sunflower seed butter. Texture may vary a little, but it still works.
Can I add protein powder?
Yes. Mix in 2 to 3 tablespoons of vanilla protein powder. If the dough gets dry, add a splash of milk or a little more mashed banana until it holds together.
How do I store them?
Let them cool completely. Keep in an airtight container in the fridge for up to 4 days. They also freeze well for about 2 months. Thaw at room temp or warm in the toaster oven.
Do quick oats work?
They do. The texture will be a bit softer. Rolled oats give a chewier cookie.
Final Thoughts
These blueberry cookies are the kind of recipe I keep on repeat. Four ingredients, no drama, and they actually taste good. I make a batch on Sunday, grab one with coffee in the morning, and another after the gym when I want something sweet but still feel good about it. Simple, cozy, and just the right amount of wholesome.
4-Ingredient Blueberry Protein Cookies
Ingredients
- 2 cups rolled oats (gluten-free if you need)
- 2 large bananas, mashed until smooth
- ½ cup peanut butter, creamy works best
- ¼ cup blueberries, fresh or frozen
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Stir in the peanut butter until fully combined.
- Add the oats and mix until everything comes together into a thick dough.
- Gently fold in the blueberries.
- Scoop spoonfuls of the dough onto the baking sheet and flatten them slightly into cookie shapes.
- Bake for 12-15 minutes, or until the edges are golden and the cookies feel set.
- Let them cool on the pan for a few minutes before moving to a wire rack.
