3-Ingredient Protein Cookies (20g protein each!)

By Samantha Russo January 1, 2026

The self-proclaimed protein cookie queen (hi, it’s me!) is at it again with yet another quick, easy, and ttoally delicious protein cookie recipe! My single serve protein cookie was such a big hit, I received soooo many requests to make a full batch version. Well, I present to you – a rich, chewy, slightly fudgy, protein-packed cookie made with just 3 ingredients! Honestly, if I hadn’t tried them myself, I’d think these 3 ingredient protein cookies were too good to be true. They’re just as delicious as any other cookie, but pack in a whopping 20 grams of protein each!

Why You’ll Love These 3-Ingredient Protein Cookies

Ridiculously simple – only three main ingredients and 10 minutes in the oven!
Naturally healthy – made with real food, no refined sugars and totally gluten-free.
High-protein & satisfying – perfect for post-workout snack or quick breakfast treat.
Totally customizable – add your favorite mix-ins like chocolate chips, nuts, or dried fruit.

Frequently Asked Questions

What protein powder did you use?
I used the Be Well By Kelly vanilla protein powder, which mixes in perfectly and keeps these cookies soft and chewy.

Can I use almond butter instead of peanut butter?
Yes! Almond butter, cashew butter, or sunflower seed butter all work beautifully – just use the same amount.

How much protein is in each cookie?
Each cookie contains around 20 grams of protein, depending on your protein powder brand and mix-ins.

close up of 3 ingredient protein cookies with a bite taken out.

Recipe Variations and Substitutions

Chocolate Lovers: Fold in ¼ cup dark chocolate chips or cacao nibs.
Nut-Free/Vegan: Use sunflower seed butter and dairy-free protein powder.
Low-Sugar: Swap chocolate chips for chopped nuts or unsweetened shredded coconut.
Spice It Up: Add a pinch of cinnamon, nutmeg, or pumpkin spice for seasonal flavor!

Sam’s Recipe Tips

Mash the banana very well for an even and smooth batter!
If the dough is too dry, add 1–2 teaspoons of non-dairy milk.
For crispier edges, flatten the cookies a little more before baking.
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

overhead image of 3 ingredient protein cookies with a bite taken out.

No ratings yet

3-Ingredient Protein Cookies (20g protein each!)

These 3 ingredient protein cookies are soft, chewy, naturally sweet, and packed with protein for the perfect healthy snack or post-workout treat! Made with banana, peanut butter, and protein powder, they’re quick to make, totally customizable, and naturally gluten-free and dairy-free. If you’re looking for an easy high-protein cookie recipe that tastes amazing and comes together in minutes, this is it!

Print Pin Rate

Prep Time: 5

Cook Time: 10

Servings: cookies

Equipment

1 large bowl

Ingredients

1 ripe banana
1/2 cup peanut butter or any nut/seed butter
1/2 cup protein powder

Optional:

1/4 cup chocolate chips or any mix-ins you'd like!

Instructions

Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
Mash the banana in a bowl until mostly smooth, then mix in the peanut butter and protein powder.
Fold in the chocolate chips or any mix-in you’d like, then scoop 2 tablespoon-sized mounds of cookie dough onto the parchment paper. Slightly wet your hands, then use them to gently press and flatten each cookie slightly.
Bake the cookies for 10 minutes, or until lightly golden brown around the edges, then remove from the oven and transfer to a wire cooling rack before serving or storing.

Video

Nutrition

View Post

30 Minutes or Less

4-Ingredient Peanut Butter Cornflake Bars

By Samantha Russo December 10, 2025

Peanut butter + chocolate is the ultimate flavor combo if ya ask me. I really can’t get enough of it! I made my frozen banana and peanut butter bites all summer, and my healthy strawberry peanut butter cups were one of the most popular recipes I’ve ever shared. So when I was thinking up this recipe for a peanut butter and chocolate bar, loaded with cornflakes for extra crunch – I knew it’d be a huge hit! I actually tested this peanut butter cornflake bars recipe right before my family came over a few weeks ago, so they all got to be the first to try it and gave it raves reviews. After that, I wasted no time getting this recipe ready to share with you all! I just know you’ll love these crunchy, peanut butter-y, and extra chocolatey cornflake bars as much as they did!

peanut butter cornflake bars cut into squares with flaky sea salt on top.

Why You’ll Love These Peanut Butter Cornflake Bars

Simple & no-bake: Only four base ingredients and no oven – ideal for quick treats or busy days. They’re naturally gluten-free, dairy-free, vegan, and ready in no time at all!
Crunchy + chewy texture: Cornflakes give a satisfying crunch, peanut butter binds it all together, and the chocolate layer adds richness – a classic combo that hits sweet and salty just right!
Flexible & allergy-friendly: It’s easy to swap ingredients – use sunflower butter or almond butter instead of peanut butter, or gluten-free cornflakes – and still get delicious bars that work for vegan, dairy-free, or gluten-free diets.

How to Store These Bars

Once assembled and chilled until firm, store the bars in an airtight container in the fridge – they’ll stay good for up to 1 week. For longer storage, you can freeze individual bars for up to 2–3 months; just thaw for a few minutes before serving for best texture.

overhead image of peanut butter cornflake bars.

Sam’s Recipe Tips

Use gluten-free cornflakes like these ones, if you’re avoiding gluten – always double-check cereal packaging!
Press the cornflake-peanut butter mixture firmly into the pan so bars hold together well after chilling.
Melt chocolate gently (microwave or double-boiler), and pour while warm for a smooth top that sets evenly.
For extra crunch or festive flair: sprinkle sea salt, chopped nuts, or crushed candy over the chocolate before it sets!

overhead image of peanut butter cornflake bars with a bite taken out.

No ratings yet

4-Ingredient Peanut Butter Cornflake Bars

These 4-ingredient peanut butter cornflake bars are the ultimate no-bake treat – crunchy, chocolatey, and ready in minutes! Made with simple pantry staples, they’re naturally gluten-free, dairy-free, and even vegan. These peanut butter cornflake bars are delicious as an easy sweet snack or holiday treat!

Print Pin Rate

Servings: servings

Ingredients

1 cup creamy peanut butter unsweetened
1/2 cup maple syrup or honey
3 1/2 cups cornflakes

For the chocolate layer:

1 cup chocolate chips
1/4 cup creamy peanut butter unsweetened

Instructions

Mix together the peanut butter and maple syrup in a large bowl, then add in the cornflake and mix again until the cornflakes are coated in the peanut butter mixture.
Transfer the cornflake mixture to a 9×9-inch pan lined with parchment paper, and gently press it down into an even layer.
Make the chocolate layer by melting together the chocolate chips and peanut butter in either the microwave or over a double boiler until completely smooth and combined.
Pour the melted chocolate mixture over the cornflakes and smooth it into an even layer. Transfer the pan to the fridge for set for about 1 hour, then remove from the fridge and cut into squares.

Video

Nutrition

View Post

30 Minutes or Less

One-Bowl Gluten-Free Molasses Cookies

By Samantha Russo November 18, 2025

My focus this holiday season has been on creating family traditions. With the recent arrival of my second baby, I’ve fallen in love with the idea of creating family recipes that will hopefully last us generations – like the gluten-free cinnamon rolls I plan on making every Christmas morning and the gluten-free Christmas cookies we’ll bake for family and friends.

These gluten-free molasses cookies are classic and totally timeless – yet easy to make in just one-bowl, NO chilling required! It’s these minor tweaks I made over rounds of recipe testing that I hope one day even my great grandkids will appreciate. I also baked these cookies with my toddler last week, and it passed the kid-friendly test with flying colors! He loved rolling the cookies in sugar, and I loved that I only had one bowl to clean. 🙂 Win, win!

a gluten-free molasses cookie with a bite taken out.

What Makes These the BEST Gluten-Free Molasses Cookies

These gluten-free molasses cookies check every box:

Soft, chewy, and perfectly spiced like classic bakery-style molasses cookies
Made in one bowl with easy pantry-staple ingredients
No chilling required—meaning cookies in under 20 minutes
Naturally gluten-free, and easily dairy-free/vegan with simple swaps
Perfect crackly tops thanks to rolling the dough in sugar
A reliable dough that doesn’t spread too much and bakes evenly every time

If you’ve been looking for a gluten-free molasses cookie that tastes exactly like the real thing, this is the recipe you’ll keep forever!

Key Ingredients & Substitutions

Molasses: I recommend using unsulphured molasses and avoiding blackstrap molasses – it’s more bitter and a little too thick for this cookie recipe.
Gluten-Free Flour: A high-quality gluten-free all-purpose flour with xanthan gum works best. I love and recommend either the King Arthur Gluten-Free Flour or Bob’s Red Mill 1:1 Gluten-Free Flour. If your blend does not contain xanthan gum, add ½ teaspoon.
Butter: To make these cookies dairy-free, swap the butter for vegan butter sticks or softened coconut oil.
Spices: The spice blend of ginger, cinnamon, nutmeg, and cloves gives these cookies their classic “gingersnap meets molasses cookie” flavor. Adjust ginger for more or less spice!

one gluten-free molasses cookie with a bite taken out.

Frequently Asked Questions

How do I store these gluten-free molasses cookies?

Store in an airtight container at room temperature for 4–5 days. They also freeze beautifully – store baked cookies in a freezer-safe bag for up to 3 months, thawing on the counter before enjoying.

Can I make them dairy-free?

Yes! Replace the butter with vegan butter or softened coconut oil. The texture remains soft and chewy.

How do I also make these cookies vegan?

Yes – simply use vegan butter and replace the egg with a flax egg (1 tbsp flax meal + 2.5 tbsp water). Bake time remains the same!

Sam’s Baking Tips

Don’t skimp on the spices! Molasses cookies need a strong spice profile.
Avoid over-mixing once the flour is added to keep the cookies chewy and tender.
Roll in sugar for that perfect crackly top and bakery-style finish!
Use a cookie scoop for evenly sized cookies that bake uniformly.

Why You’ll Love This Recipe

These gluten-free molasses cookies are soft, chewy, perfectly spiced, made in one bowl, and require no chilling—a holiday win! They taste just like the classic version, and no one will ever guess they’re gluten-free or dairy-free.

overhead image of gluten-free molasses cookies on a table.

No ratings yet

One-Bowl Gluten-Free Molasses Cookies (no chilling required!)

These soft and chewy gluten-free molasses cookies are packed with warm holiday spices and made in just one bowl – no chilling required! They bake up with perfectly crackled tops, rich molasses flavor, and a tender, melt-in-your-mouth texture no one will believe is gluten-free. The perfect easy Christmas cookie that’s also dairy-free friendly and ideal for gifting, parties, or cozy winter baking!

Print Pin Rate

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Equipment

2 large cookie sheets
1 large bowl

Ingredients

6 tablespoons butter softened (or non-dairy butter)
1/2 cup brown sugar or coconut sugar for a healthier option
1/3 cup molasses
1 egg at room temperature
2 teaspoons vanilla extract
1 3/4 cups gluten-free all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Optional:

1/4 cup granulated sugar for coating the cookies

Instructions

Preheat oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
Beat butter and brown sugar together in a large bowl with either a hand or stand mixer, until light and fluffy. Add in molasses, egg, and vanilla extract and beat again until combined.
Add in the gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Mix again just until a dough forms – careful not to over-mix the cookie dough!
Scoop 2 tablespoon-sized balls of dough, roll the dough between the palm of your hands to form a smooth ball, then roll the ball in sugar before placing it on your prepared baking sheet.
Lightly press down each cookie just a little to flatten it, then bake the cookies for about 10-12 minutes. Remove the cookie from the oven and transfer to a wire cooling rack to cool completely before serving or storing.

Video

Nutrition

View Post

30 Minutes or Less

5-Ingredient Chocolate Peppermint Protein Balls

By Samantha Russo November 14, 2025

These rich, festive protein balls pair chocolate and peppermint flavor perfectly – made with only five simple ingredients, and delivering about 10 grams of protein each! They’re gluten-free, dairy-free, and vegan, making them an ideal treat for holiday gatherings or anytime you want a healthy sweet snack. Crunchy candy-cane topping meets a creamy almond-butter base plus chocolate protein for a satisfying treat!

chocolate peppermint protein balls in a small bowl.

Why You’ll Love These Chocolate Peppermint Protein Balls

Creamy nut/seed butter and chocolate protein powder combine for a high-protein snack that also satisfies your sweet tooth.
The peppermint extract and candy-cane topping bring a festive, refreshing twist without added junk.
Quick to make, simple to store, and perfect for holiday prepping (or regular snack stash).

Frequently Asked Questions

Does any nut or seed butter work?
Yes – almond butter, cashew butter, sunflower seed butter, or even peanut butter will work!
What protein powder do you use?
Aloha Chocolate Protein Powder or any high-quality chocolate-flavored protein works; opt for vegan if you want fully plant-based.
How do I store these protein balls?
Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months and thaw before eating.

Close up image of chocolate peppermint protein balls in a small bowl.

Recipe Variations and Substitutions

Swap almond butter for cashew or sunflower seed butter for a nut-free version!
Omit candy-canes and sprinkle sea-salt flakes or cocoa nibs instead.
Use sugar-free dark chocolate chips to reduce added sugars while keeping richness.

Sam’s Recipe Tips

If the mixture seems too dry to roll, add one tablespoon of non-dairy milk at a time until you can comfortably roll it.
Use parchment-lined tray before freezing to prevent sticking, and press the crushed candy-canes lightly so they adhere to the chocolate coating.
For smoother melting, heat chocolate chips + coconut oil in 30-second bursts, stirring between intervals to avoid burning.

No ratings yet

Chocolate Peppermint Protein Balls

These rich, festive protein balls pair chocolate and peppermint flavor perfectly – made with only five simple ingredients, and delivering about 9 grams of protein each! They’re gluten-free, dairy-free, and vegan, making them an ideal treat for holiday gatherings or anytime you want a healthy sweet snack. Crunchy candy-cane topping meets a creamy almond-butter base plus chocolate protein for a satisfying treat!

Print Pin Rate

Prep Time: 10

Total Time: 10

Servings: servings

Equipment

1 medium bowl
1 small bowl

Ingredients

1 cup chocolate protein powder if unsweetened, add 3 tablespoons of maple syrup to this recipe
1/2 cup almond butter or cashew butter
3-4 tablespoons non-dairy milk
1/4 teaspoon peppermint extract

For the chocolate coating:

1/2 cup chocolate chips
1 teaspoon coconut oil optional
crushed candy canes optional

Instructions

Add the almond butter, chocolate protein powder, peppermint extract, and non-dairy milk to a bowl and mix until fully combined. Continue adding one tablespoon of non-dairy milk if the mixture seems too dry to roll into balls.
Scoop the truffles with a medium-sized cookie scoop into about 2 tablespoon-sized portions and roll into balls between the palms of your hands. Transfer the balls to the freezer for a few minutes while you prepare the topping.
Melt together the chocolate chips and coconut oil in either the microwave or over a double boiler until completely smooth.
Dip each protein truffle into the melted chocolate, then carefully transfer to a parchment-lined plate. Sprinkle the truffles with crushed candy canes, then transfer to the fridge until the chocolate has hardened.

Video

Nutrition

View Post

Breakfast

6-Ingredient Protein Cinnamon Rolls with Greek Yogurt Frosting

By Samantha Russo November 11, 2025

My love for cinnamon rolls runs deep. But so does my desire for a dessert recipe that packs in extra protein! Like my protein hostess cupcakes, protein banana bread, or most famously, my protein chocolate chip cookies. It always feels like cheating when I can enjoy a sweet treat while sneaking extra protein into my day. And these protein cinnamon rolls are the ultimate version of that! They’re just as delicious and indulgent as a classic cinnamon roll, but with 10 grams of protein a piece and a gluten-free option, too. And because no cinnamon roll is complete without some type of cream cheese frosting, I topped these with a protein Greek yogurt cream cheese frosting that seriously takes ’em over the top!

overhead image of protein cinnamon rolls with greek yogurt frosting on top.

Why You’ll Love These Protein Cinnamon Rolls

Only six core ingredients for the dough – no complicated steps or long rise times required!
Each roll delivers around 10 grams of protein thanks to the Greek yogurt and protein-rich base.
Perfect for breakfast or dessert – soft, indulgent, but also balanced for macro-minded eaters.

Frequently Asked Questions

How much protein does each cinnamon roll have?
About 10 g per roll when split into eight or nine servings, thanks to the Greek yogurt and protein-enhanced dough.

Can I replace the sugar with a sugar-free sweetener?
Yes – use a granulated monk fruit or erythritol blend in place of the sugar for a lower-sugar version (just check how your dough handles the change).

How do I store these cinnamon rolls?
Keep in an airtight container in the fridge for up to 3 days; warm gently before serving. You can also freeze un-iced rolls, then add the icing after reheating.

Sam’s Recipe Tips

Use room-temperature yogurt for smoother mixing and fluffier frosting.
If the dough seems too dry, add 1–2 tablespoons extra Greek yogurt – the goal is a workable ball.
Roll the dough to a rectangle before spreading the butter and sugar-cinnamon mixture for even swirls.
Let the rolls cool slightly before icing so the glaze doesn’t melt into puddles.

protein cinnamon rolls with greek yogurt cream cheese frosting on top.

No ratings yet

6-Ingredient Protein Cinnamon Rolls with Greek Yogurt Frosting

These Protein Cinnamon Rolls are soft, fluffy, and secretly packed with 10 grams of protein per roll! With only 6 ingredients, they’re an easy, healthy twist on your favorite breakfast treat – no yeast or rising required. Perfect for meal prep, brunch, or a cozy weekend bake, these cinnamon rolls are gluten-free, high-protein, and absolutely delicious!

Print Pin Rate

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Equipment

1 large bowl
1 9×4-inch loaf pan

Ingredients

3 cups all purpose flour I used gluten-free all purpose flour
2 teaspoons baking powder
1 1/2 cups plain Greek yogurt plus more if needed
1/4 cup butter softened
1/2 cup plus 2 tablespoons sugar divided, or your favorite sugar-free sweetener
1 tablespoon cinnamon

For the frosting:

1/2 cup plain Greek yogurt
1/4 cup cream cheese softened
2 tablespoons maple syrup
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350° Fahrenheit and lightly grease a 9×4-inch loaf pan.
Add the all purpose flour, plain Greek yogurt, and 2 tablespoons of sugar to a large bowl. Mix together until a dough forms. If the dough seems dry, add an additional 1-2 tablespoons of Greek yogurt. The dough might seem dry, but just use enough Greek yogurt until it can be formed into a ball (you’ll have to get your hands dirty here!).
Lightly flour a kitchen surface and roll the dough out into a 9×13-inch rectangle. Spread the softened butter on top of the dough, then sprinkle the dough evenly with ½ cup sugar and the cinnamon.
Carefully take the long end of the dough and roll it into a tight log. Slice the log into 8-9 cinnamon rolls, each about 2 inches thick.
Then, place the cinnamon rolls into your prepared baking pan and bake for 30-35 minutes, or until lightly golden brown on top.
Remove the protein cinnamon rolls from the oven and let them cool for a few minutes while you make the frosting.
Add all frosting ingredients to a bowl and use either a hand or stand mixer to whip everything together until smooth. Top the cooled cinnamon rolls with the protein frosting and enjoy!

Video

Nutrition

View Post