Bariatric Peanut Butter Banana Cookies: 10-Minute Protein Cookies

You don’t need a cheat day to eat like you did. You need smarter swaps that taste like the original and keep you full for hours. These Bariatric Peanut Butter Banana Cookies are a 10-minute flex: soft, chewy, high-protein, and naturally sweet without the sugar crash.

No flour, no drama, just a bowl, a spoon, and a non-negotiable snack that actually respects your goals. If your willpower is tired, give it a cookie that fights for you.

Why This Recipe Works

This cookie leans on ripe bananas for moisture and sweetness, so you skip refined sugar and unnecessary flour. Peanut butter brings healthy fats and protein, delivering that stick-to-your-ribs satisfaction bariatric eaters need in small portions.

A scoop of protein powder adds structure and boosts macros, while oats give it a soft, cookie-like bite without being heavy. The net effect? A cookie that tastes like a treat and performs like a meal-supporting sidekick.

What Goes Into This Recipe – Ingredients

• 1 medium ripe banana (about 120 g, well-spotted is best)
• 1/2 cup natural peanut butter (no added sugar; creamy works best)
• 1/4 cup vanilla or unflavored whey or plant protein powder (choose one you tolerate well)
• 1/4 cup quick oats (or 3 tbsp oat flour for a smoother texture)
• 1 large egg (for binding and extra protein)
• 1 tsp vanilla extract
• 1/2 tsp baking powder (gentle lift, keeps them tender)
• 1/4 tsp cinnamon (optional but cozy)
• Pinch of salt (balances sweetness)
• Optional add-ins: 1–2 tbsp sugar-free chocolate chips, chopped peanuts, or unsweetened coconut

Let’s Get Cooking – Instructions

1. Preheat and prep: Heat oven to 350°F (175°C).Line a baking sheet with parchment for easy release.
2. Mash the banana: In a medium bowl, mash banana until smooth with only tiny lumps. This is your natural sweetener and moisture.
3. Whisk wets: Add peanut butter, egg, and vanilla. Stir until glossy and fully combined.If it fights you, your PB is too cold—microwave 10 seconds.
4. Stir dries: Add protein powder, oats, baking powder, cinnamon, and salt. Mix until a soft, scoopable dough forms. It should be thick but not crumbly.
5. Adjust texture: Too loose?Add 1–2 tsp more protein powder. Too stiff? Splash in 1 tsp water or a few drops of milk.
6. Scoop and flatten: Spoon 10–12 small mounds onto the sheet.Lightly flatten with damp fingers; they won’t spread much.
7. Bake: 8–10 minutes, until edges are set and tops look dry with the faintest golden color. Don’t overbake—dry cookies are a public menace.
8. Rest: Cool on the sheet 5 minutes to firm up, then transfer to a rack. Warm, they’re soft and cakey; cooled, they’re chewy.

Keeping It Fresh

Store cookies in an airtight container at room temp for 2 days or in the fridge up to 5 days.

For longer, freeze in a zip bag with parchment between layers for up to 2 months. Reheat in the microwave for 8–10 seconds to bring back that soft-center magic. Pro tip: portion into snack-size bags so Future You doesn’t accidentally “taste-test” four.

What’s Great About This

• Protein-forward. The combo of peanut butter, egg, and protein powder turns a cookie into a strategic snack.
• No refined flour or added sugar. Natural sweetness from banana keeps things legit without sacrificing flavor.
• Gentle on small portions. Soft, moist texture is easier to tolerate post-op, especially in the early maintenance stages.
• 5-minute prep. One bowl, zero hassle, maximum win.
• Customizable. Swap nut butters, flavor the protein powder, or add mix-ins to keep it interesting.

Common Mistakes to Avoid

• Using an underripe banana. You’ll end up with bland, dry cookies.Speckled bananas bring sweetness and moisture.
• Overbaking. These go from tender to sawdust quickly. Pull them when the edges set and tops are matte, not brown.
• Too much protein powder. It can make the dough chalky. Measure level scoops and adjust in tiny increments.
• Skimping on salt. A pinch makes the peanut butter pop.Flavor without the salt tastes flat—science, not opinion.
• Ignoring tolerance. Post-bariatric digestion varies. If you’re early post-op, clear these ingredients with your care team and chew thoroughly.

Mix It Up

• Almond or cashew butter: A smoother, slightly sweeter profile with less peanut intensity.
• Chocolate dream: Use chocolate protein powder and fold in sugar-free chips. You’re welcome.
• PB&J vibes: Swirl in 1 tbsp sugar-free strawberry jam before baking.Messy? A little. Worth it?

  Absolutely.

• Coconut crunch: Add 1–2 tbsp unsweetened shredded coconut and a few chopped peanuts for texture.
• Spice route: Add nutmeg or cardamom for café-level aroma with zero extra effort.
• No-oat version: Swap oats for 2–3 tbsp finely milled almond flour if you prefer grain-light.

FAQ

Are these suitable right after bariatric surgery?

No. In the immediate post-op phases, you’re usually on liquids or purees and very specific soft foods. These are best once you’re cleared for soft solids and mixed textures by your bariatric team.

Always follow your program’s timeline.

How much protein is in each cookie?

It depends on your protein powder and exact size, but typical numbers land around 5–7 g per cookie for a batch of 10–12. If protein is a priority (it is), use a high-quality whey isolate or a complete plant blend.

Can I make them without eggs?

Yes. Use a flax egg (1 tbsp ground flax + 3 tbsp warm water; rest 5 minutes).

Texture will be slightly more tender, but still great. Add a teaspoon of extra protein powder if the dough seems loose.

Will powdered peanut butter work?

Partly. You can swap up to half the peanut butter with reconstituted powdered PB to reduce fat, but keep at least half regular PB for moisture and structure.

Otherwise, hello cardboard.

Do I need oats?

No, but they help with chew. You can replace with almond flour or a bit more protein powder, keeping a close eye on moisture so the cookies don’t dry out.

What sweetener can I add if my banana isn’t sweet enough?

A tablespoon of allulose, erythritol, or a few drops of liquid stevia works. Start small—over-sweet cookies taste fake fast, IMO.

Can I air-fry these?

Yes.

Scoop onto a parchment-lined air fryer tray and cook at 325°F (165°C) for 6–8 minutes, checking early. Air fryers run hot; the first batch is your test pilot.

Why are my cookies crumbly?

Too much protein powder or not enough moisture. Add a teaspoon or two of milk/water, or increase banana slightly.

Also, cool on the pan for a few minutes before moving.

Are these freezer-friendly?

Totally. Freeze in a single layer, then bag. Thaw at room temp or zap for 10–15 seconds for that just-baked vibe.

The Bottom Line

These Bariatric Peanut Butter Banana Cookies hit the sweet spot between flavor and function.

They’re quick, macro-friendly, customizable, and actually satisfying in small portions. Keep a batch ready for snack emergencies and you’ll stop negotiating with vending machines. Smart cookie, smarter you.