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30 Minutes or Less

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

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

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.
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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 minutes
Cook Time: 10 minutes
Servings: 5 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.

Nutrition

Serving: 1cookie | Calories: 190kcal | Carbohydrates: 10g | Protein: 20g | Fat: 13g | Fiber: 2g | Sugar: 5g
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30 Minutes or Less

Healthy Sour Apple Collagen Gummies

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Everyone loved my 3-ingredient healthy watermelon gummies so much, I knew I had to make a new flavor! Though, in the spirit of fall, I decided to go with apple this time. And let me tell you – these healthy sour apple gummies might be even better than the watermelon kind! They’re perfectly sweetened, made with NO added sugar, and rolled in a sour coating that will make your mouth water. Surprisingly easy to make in just a few simple steps, with five ingredients!

What Makes This Recipe Healthy?

  • Collagen boost: Grass-fed gelatin provides natural collagen and supports skin, hair, and joint health.
  • No refined sugars: Sweetened with monk fruit, a zero-calorie natural sweetener option.
  • Real fruit base: Apple juice + lemon add natural flavor and a dose of vitamin C.
  • Customizable & clean: No artificial dyes or preservatives—food coloring is optional and minimal.
close up image of healthy sour apple collagen gummies

Why You’ll Love These Healthy Sour Apple Collagen Gummies

  • You get chewy, flavorful candy with health benefits – NO sugar crash!
  • They’re fun for both adults and kids, and make cute additions to lunchboxes.
  • These gummies are shelf-stable (when refrigerated), portable, and great for custom flavors.
  • The sour coating adds a kick without overwhelming sweetness.

Frequently Asked Questions

What can I substitute for monk fruit sweetener?
You can use erythritol, stevia blends, or allulose. Just note that some sweeteners may affect texture or shelf life slightly.

How do I prevent the sour coating from dissolving?
Toss the gummies just before serving, and store them chilled. High humidity or warmth may cause the coating to dissolve.

Can I change the flavor of this recipe?
Absolutely! Swap the apple juice for pomegranate, orange, cranberry, or other juices. Use food coloring or natural powders to adjust the color.

monk fruit sweetener for healthy sour apple collagen gummies.

I highly recommend using granulated monk fruit sweetener in this recipe for the best taste and results!

Sam’s Recipe Tips

  • Use low heat when dissolving the gelatin so it doesn’t clump or bubble.
  • Use silicone molds for easy removal – here’s a link to the ones I used!
  • For firmer gummies, let them chill a bit longer than 30 minutes.
  • Store gummies in the fridge in an airtight container to maintain shape and texture!
No ratings yet

Healthy Sour Apple Collagen Gummies

These healthy sour apple collagen gummies are a fun and nourishing twist on classic gummy candy! Made with real fruit juice, collagen-rich gelatin, and no refined sugar. Each bite is sweet, sour, and packed with skin-supporting nutrients. They’re quick to make, easy to customize, and the perfect healthy snack or post-workout bite!
Print Pin Rate
Prep Time: 5 minutes
Chilling Time: 30 minutes
Total Time: 35 minutes
Servings: 6 servings

Equipment

  • 1 small saucepan
  • 2 gummy molds

Ingredients

  • 1 cup apple juice
  • 2 tablespoons lemon juice
  • 2 teaspoons granulated monk fruit sweetener
  • 1/4 cup grass-fed gelatin
  • 2-3 drops green food coloring

For the sour coating:

  • 1/4 cup granulated monk fruit sweetener
  • 1/2 teaspoon citric acid optional, but will make them extra sour!

Instructions

  • Add the apple juice, lemon juice, monk fruit sweetener, grass-fed gelatin, and food coloring (if using) to a small saucepan over low heat. Whisk the mixture together until the gelatin powder has fully dissolved, about 2 minutes, then remove it from the heat.
  • Transfer the gelatin mixture to the molds, then refrigerate 30 minutes, or until the gummies are fully set. Pop the gummies out of the molds then serve/store as-is, or move on to the next step for the sour coating.
  • Mix together the monk fruit sweetener and citric acid in a bowl, then toss the gummies in the sour coating. Enjoy right away!

Nutrition

Serving: 1serving | Calories: 35kcal | Carbohydrates: 5g | Protein: 4g | Sugar: 4g
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30 Minutes or Less

6-Ingredient Protein Muffins (20g protein!)

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protein muffins on a table with chocolate chips on top.

I’ve been on a hunt for more dairy-free and gluten-free protein snacks. And you’d be shocked at just how difficult they are to find! Even the gluten-free protein snacks are never non-dairy. Aside from my single serve protein cookie (which is both gluten-free, dairy-free, and contains over 30 grams of protein!) and my high-protein snack boxes – my protein snack options feel very limited. *Enter these 6-ingredient gluten-free and dairy-free protein muffins.*

These protein muffins are entirely gluten-free, dairy-free, made in just one bowl, with 6 very simple ingredients! They’re also just as light, fluffy, and completely delicious as any other muffin. I love adding chocolate chips to mine, but feel free to keep ’em plain or add whatever mix-in you’d like. Also, this recipe makes 6 muffins, so you might want to consider a double batch… 😉

protein muffins with a bite taken out.

Why You’ll Love These Protein Muffins

  • Gluten-Free & Grain-Free: Made with almond flour, these muffins are naturally gluten-free.
  • Dairy-Free: No dairy ingredients, suitable for lactose-intolerant individuals.
  • No Added Sugar: Sweetened naturally with applesauce.
  • High Protein: Packed with protein from eggs, peanut butter, and protein powder.
  • One-Bowl Recipe: Minimal cleanup required.
  • Customizable: Add your favorite mix-ins like nuts, seeds, or dried fruit.

Frequently Asked Questions

What kind of protein powder do you recommend?
For best results, use a plant-based protein powder or a whey protein blend. Avoid using pure whey isolate, as it may result in a dense texture.

How do I make these low carb/keto?
To reduce the carb content, replace applesauce with mashed avocado or pumpkin puree, and use a low-carb sweetener if desired.

What can I use instead of almond flour?
Coconut flour can be used as a substitute, but it absorbs more moisture. Use ¼ cup of coconut flour in place of 1 cup almond flour and consider adding an extra egg to maintain moisture.

How should I store these protein muffins?
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months.

protein muffins with chocolate chips on a table.

Different Mix-Ins

  • Fresh or Dried Fruit: Blueberries, raspberries, or chopped dried apricots.
  • Nuts & Seeds: Chopped walnuts, pecans, or chia seeds.
  • Spices: Cinnamon, nutmeg, or pumpkin spice for added flavor.
  • Zest: Lemon or orange zest for a citrusy twist.
protein muffins on a table with chocolate chips on top.
5 from 3 votes

6-Ingredient Protein Muffins (20g protein!)

These easy protein muffins are made with just 6 simple ingredients in one bowl – perfect for a healthy, high-protein snack or breakfast. They’re gluten-free, dairy-free, and naturally sweetened with applesauce, making them a nutritious option the whole family will love. With added vanilla protein powder and optional chocolate chips, these muffins are as delicious as they are nourishing!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 muffins

Equipment

  • 1 large bowl
  • 1 muffin pan

Ingredients

  • 1 cup applesauce
  • 2 eggs
  • 1/4 cup creamy peanut butter unsweetened (or any nut/seed butter)
  • 1 cup almond flour
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 cup chocolate chips optional

Instructions

  • Preheat oven to 350° Fahrenheit and line a muffin tin with muffin liners.
  • Mix together the applesauce, eggs, and peanut butter in a large bowl. Add in the almond flour, protein powder, and baking powder then mix until everything is fully combined.
  • Fold in the chocolate chips (or any other mix-in you’d like!), then scoop ¼ cup of muffin batter into each muffin liner. Bake the muffins for 20-25 minutes, or until a toothpick inserted down the center of a muffin comes out clean.
  • Remove the muffins from the oven and let cool completely before storing or enjoying!

Nutrition

Serving: 1muffin | Calories: 240kcal | Carbohydrates: 11g | Protein: 20g | Fat: 16g | Sugar: 5g
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30 Minutes or Less

Watermelon Margaritas (just THREE ingredients!)

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frozen watermelon margaritas in two glasses with a watermelon slice on the rim.

These watermelon margaritas will be your new favorite summertime cocktail! With just three ingredients and a blender, you’ll have the most delicious and refreshing frozen drink. Frozen watermelon, lime juice, and a splash (or two) of good quality tequila come together to make this best-ever, easy summer cocktail!

two frozen watermelon margaritas with limes on the side.

I’m a BIG margarita girl, we know this by now. I absolutely gushed over my love for margaritas in my Skinny Blackberry Margarita post, so I’ll spare you from all of that this time around. Though what I will say is that this particular margarita recipe includes my all-time favorite summer fruit – WATERMELON. I’ve honestly never met anyone who ever had a bad thing to say about watermelon. It’s naturally oh-so sweet, crazy refreshing, and is really only available in the warmer months, making it all the more special. I plan on enjoying a lot, and I mean A LOT of this coveted fruit over the next few months. And there’s nothing anyone can do to stop me! You know what I also plan on enjoying a lot of this summer? These watermelon margaritas.

Your typical margarita has its fair share of added sugars. Though thanks to watermelons natural sweetness, this refreshing cocktail has NO added sugar! And like I mentioned before it only requires three ingredients (plus ice). Which means it’s the easiest and healthiest alcoholic beverage of all time. That’s right – of. all. time. I highly recommend you blend up a batch of these watermelon margaritas for your next summer barbecue or party. Maybe even for the 4th of July, perhaps?! This recipe yields about 4 margaritas, but can easily be doubled or even tripled if you’d like. Cheers to SUMMER and cheers to WATERMELON MARGARITAS!

overhead image of two frozen watermelon margaritas

What You Need To Make Watermelon Margaritas

Frozen Watermelon – To freeze watermelon, start by slicing it into 1 to 2-inch chunks. Need help slicing your watermelon? Check our my How to Cut a Watermelon blog post! Then, transfer the chunks to a parchment lined baking sheet, in a single layer, and place in the freezer. Freeze the watermelon for at least 2 hours or until frozen solid. Once frozen, you can go straight into using it in this recipe, or transfer to an airtight container in the freezer for up to three months!

Now, let’s backtrack for a second. There are a few things you want to look for when picking out your watermelon. A perfectly ripe and ready to slice watermelon will have a decently-sized yellow spot where it once laid on the ground right before it was picked. If that spot is more white than yellow, it’s not ripe – the more yellow it is, the better. Another thing to check for when looking for a ripe watermelon is the sound. Pick up the watermelon and give it a few taps. If it sounds deeply hollow that means it’s exploding with juicy flavor and is ready to enjoy!

Tequila – A good quality tequila will make all the difference in the enjoyment and smoothness of these watermelon margaritas. I highly recommend a blanco silver tequila, which is most often used in margarita recipes. I use and love Don Julio tequila for its smoother taste, without being outrageously priced.

Lime Juice – Fresh is always best, though bottled lime juice would also work in this recipe! The lime juice gives this cocktail its signature taste while also bringing out the freshness of the watermelon. If you’re feeling fancy, save a few lime slices to garnish your drinks with!

Make it a Mocktail

  • Replace the tequila with 1/4 cup of water for an alcohol-free, refreshing watermelon margarita mocktail!
frozen watermelon margaritas in two glasses with a watermelon slice on the rim.
No ratings yet

Watermelon Margaritas (just THREE ingredients!)

These watermelon margaritas will be your new favorite summertime cocktail! With just three ingredients and a blender, you’ll have the most delicious and refreshing frozen drink. Frozen watermelon, lime juice, and a splash (or two) of good quality tequila come together to make this best-ever, easy summer cocktail!
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 5 minutes
Servings: 4 servings

Ingredients

  • 4 cups frozen watermelon, see Notes
  • 1/2 cup tequila
  • 1/2 cup lime juice
  • 1 cup ice

Instructions

  • Add all ingredients to a blender and blend until no chunks of watermelon or ice remain.

Notes

  • Frozen Watermelon: To freeze watermelon, cut a fresh watermelon into chunks and then spread into an even layer on a baking sheet lined with parchment paper. Transfer baking sheet to the freezer for 2-3 hours or until watermelon is frozen solid.

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Gluten-Free Cornbread with Honey Butter

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    gluten-free cornbread with milk on the side.

    This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!

    overhead image of gluten-free cornbread with honey butter on the side.

    One Mother’s Day I wrote my Mom a card that read “Happy Mother’s Day! I like your cornbread.” And that my friends, is a true story. My Mom always made the BEST cornbread. Not too sweet, perfectly crumbly, and always served with her own homemade honey butter. I’d dream about that stuff and request it for breakfast, lunch, or dinner any chance I got.

    While I wrote that Mother’s Day card many years ago, I’m still a huge fan of my Mom’s cornbread. Though her version has all of your “standard” ingredients – all purpose flour, milk, regular butter, etc. So when I set out to develop a gluten-free and dairy-free version of my Mom’s cornbread, I have to be honest, I didn’t have high hopes. But oh boy was I pleasantly surprised with how this recipe turned out! Nearly identical to the cornbread I grew up on, this gluten-free and dairy-free recipe does NOT disappoint. I was able to easily swap the all purpose flour for naturally gluten-free (and grain-free) flours, and the dairy for non-dairy counterparts. And if that hasn’t sold you on this cornbread – I was developed this recipe using just ONE BOWL. That’s right – easy baking and easy cleanup!

    honey being drizzled over stacked gluten-free cornbread

    What You Need To Make Gluten-Free Cornbread with Honey Butter

    Cornmeal – Made from ground corn, this coarse “flour”is the star of this recipe! Though be sure to use cornMEAL and not corn starch or corn flour, which are simply not the same. And if you’re gluten-intolerant, be sure to use a cornmeal that reads “gluten-free” somewhere on the label. While cornmeal is naturally gluten-free, some brands may still contain traces of gluten.

    Almond Flour – Not to be confused with almond meal, almond flour is a light, fluffy, and naturally gluten-free flour. Almond flour works in conjunction with tapioca flour to replace the all purpose flour in my Mom’s famous cornbread recipe. I’m not able to fully understand or explain the science of how these gluten-free flours work, but just trust me when I tell you, they WORK. Almond Flour and tapioca flour create a gluten-free cornbread that tastes just like any other cornbread!

    Non-Dairy Butter – I use and love Earth Balance Vegan Buttery sticks in my dairy-free honey butter. However, feel free to use your favorite non-dairy butter in this recipe! And if you’re not dairy-free, feel free to use regular butter instead.

    gluten-free cornbread with a bite taken out

    Adjust This Recipe To Your Diet

    • Make it Vegan: Replace the egg with a flax egg and use maple syrup instead of honey to make this recipe vegan!
    • Add Dairy: Use regular milk instead of non-dairy milk, melted butter instead of coconut oil, and regular butter in the honey butter if you’re not dairy-free.
    • Make it Refined Sugar-Free: SURPRISE – this recipe is already refined sugar-free!
    gluten-free cornbread with milk on the side.
    4.38 from 8 votes

    Gluten-Free Cornbread with Honey Butter

    This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 9 servings

    Ingredients

    For the cornbread:

    • 1 cup cornmeal
    • 1 cup almond flour
    • 1/2 cup tapioca flour
    • 1/4 cup coconut sugar
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup non-dairy milk
    • 1 egg, see Notes
    • 1/4 cup coconut oil, melted

    For the honey butter:

    • 1/4 cup dairy-free butter, softened
    • 1/4 cup honey, see Notes

    Instructions

    • Preheat oven to 425° Fahrenheit and lightly grease an 8×8 baking dish.
    • Combine cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl.
    • Add in the almond milk, egg, and melted coconut oil then mix until well combined.
    • Transfer batter to the baking dish and bake for 20-25 minutes, then remove from the oven and transfer to a wire cooling rack.
    • While cornbread is cooling, mix together the softened butter and honey in a small bowl. Refrigerate the honey butter until ready to serve.

    Notes

  • Egg: You can substitute the egg in this recipe for a flax egg or your favorite egg substitute.
  • Honey: Feel free to use maple syrup instead of honey to turn this into a maple butter recipe.

    • Nutrition

    Calories: 300kcal

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