Back to School: High Protein Lunchbox Cookie

Today’s lunchbox cookie recipe is for days where you can’t decide whether to add a granola bar or a cookie in the lunchbox; except this recipe is much healthier than anything you’ll find pre-packaged in any grocery isle.

High Protein Lunchbox Cookie: this recipe is much healthier than any protein or granola bar you'll find pre-packaged in any grocery isle.

High Protein Lunchbox Cookie: this recipe is much healthier than any protein or granola bar you'll find pre-packaged in any grocery isle.

Do you ever look at a packed lunchbox and think to yourself: “I have to add something else in here” or, “I need to a small something for snack time.” And then, you proceed to head over to your pantry and eye the options.

I’ve experienced this scenario often -a lot actually- until I decided to write a 240-page book on snacks I hadn’t really thought about how simple and easy it really is to create wholesome snacks from the ingredients most of us already have in our pantry.

High Protein Lunchbox Cookie: this recipe is much healthier than any protein or granola bar you'll find pre-packaged in any grocery isle.

High Protein Lunchbox Cookie: this recipe is much healthier than any protein or granola bar you'll find pre-packaged in any grocery isle.

 

I’m so excited to partner with Bob’s Red Mill for this recipe because their wholesome ingredients were already on my shelves. They are ingredients that I often use, to create the recipes you see on this blog, my cookbooks, and on a daily basis.

When I set out to make this lunchbox cookie, I wanted it to be high in nutrition, since our kids often will eat their “treats” first and not always finish the other items sent in the lunch bag.

High Protein Lunchbox Cookie: this recipe is much healthier than any protein or granola bar you'll find pre-packaged in any grocery isle.

I experimented with Bob’s Red Mill Vanilla Protein in and out of the recipe -I even substituted it with the Chai flavor- and ultimately the taste testers (the kids) decided that the protein added a delicious flavor naturally.

Check out how easy these cookies are to make in this fun short video I made with one of my kids.

I love that Bob’s Red Mill produces simple, unrefined wholesome whole-grain foods that are low in cost and high in nutrition and fiber. With hundreds of unique products, they have been able to meet the needs of master chefs and homemakers alike; and keeping my pantry stocked with their products is never an issue since I find every ingredient I need at my local grocery store, on Amazon, and on their website.

High Protein Lunchbox Cookie: this recipe is much healthier than any protein or granola bar you'll find pre-packaged in any grocery isle.

Back to the cookies. They are super simple to make, and they are high in protein, fiber, plant omega 3s, iron, vitamins, and minerals; so this is one cookie you can feel really good about sending in your kids’ lunchboxes.

The soft & chewy texture and vanilla flavor makes this cookie one your kids will ask in their lunchbox often.

What is your favorite nutritious baked snack to pack inside a lunchbox?

 

High Protein Lunchbox Cookie: this recipe is much healthier than any protein or granola bar you'll find pre-packaged in any grocery isle.

High Protein Lunchbox Cookie

High Protein Lunchbox Cookie: this recipe is much healthier than any protein or granola bar you'll find pre-packaged in any grocery isle.
  • Author: Laura Fuentes
  • Yield: 12 cookies 1x
Scale

Ingredients

  • 1 1/2 cups mashed bananas (about 3 medium bananas)
  • 1/4 cup peanut butter
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons baking powder
  • 1/2 cup vanilla protein
  • 1 1/4 cups oats
  • 1/4 cup hemp seed hearts
  • 1 tablespoon Chia Seeds

Instructions

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. In a large bowl, combine mashed banana, peanut butter, vanilla, and baking powder. Add protein powder, oats, hemp seed hearts, and chia until everything is combined and you have a thick batter.
  3. Scoop 1 tablespoon sized mounds onto the k,lined baking sheet. Press down with your fingers or a fork to shape dough into a cookie.
  4. Bake for 10-12 minutes. Remove from oven and allow to cool down to room temperature. Refrigerate leftovers for up to 4 days.
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222 thoughts on “Back to School: High Protein Lunchbox Cookie”

  1. Ashley S says:

    Muffins loaded with whole grains, flax and fruit and veggies!

  2. Aprille says:

    Hi, i’m still working on how to make my son’s snacks nutritious, so i really appreciate rhis recipe. It looks really tasty. For a baked snack i take a bixed muffin mix and grate in apple or zuchini, i use free range eggs, add a little ground flax seed, sometimes substitute apple sauce for oil, and sometimes use coconut oil when oil is required

  3. Angela says:

    I love to make these no bake energy bites that you roll into little balls and fit perfectly in my boys’ lunch bag. I make Theses tasty bites with oatmeal, almond butter, flax seeds ( Bobs Red Mill of course), shredded coconut, honey, and of course a few tbsp of chocolate chips.

  4. Sylvia Baker says:

    My whole family loves Morning Glory muffins–with all the shredded carrots & apples, raisins & dates! Yum!

  5. Catherine says:

    Pumpkin muffins, zucchini bread, energy bites, breakfast cookies

  6. Emily says:

    Your oatmeal breakfast cookies, my kids love them!

  7. Lauren says:

    Oatmeal Flax Banana Muffins-in the blender so the kids don’t complain about the texture!

  8. Angie says:

    These look great! We eat black bean brownies for extra protein and deliciousness.

  9. Kellie says:

    Homemade granola bars.

  10. lisa h says:

    My homemade granola is half nuts and seeds and half oats and I change up what I add for extras – so tasty and nutritious!

  11. Kim says:

    Homemade granola bars!

  12. Evangelina Paniagua says:

    I’ve been making my own granola. I use a combo of oatmeal, pecans, flax, honey and rasins. I bake at 340 degrees for 20 minutes. Flipping halfway through. I eat it as cereal with coconut almond milk just about EVERY morning. I still haven’t convinced the kids but, I love it.

  13. Nicole says:

    Sorry it’s from a different site – Weelicious breakfast cookies & anything baked w/pumpkin!

  14. Myra Blake says:

    Homemade energy bars, oatmeal cookies, banana bread

  15. Aarti says:

    Chocolate quinoa muffins

  16. Erin K. says:

    I make “toddler muffins” which have pureed fruit and veggies in them. They are low in sugar and just so darn delicious. I make 3 batches at a time and freeze them for the kids. So good!

  17. Melanie H. says:

    How would this recipe do in the freezer? I’d like to make extra to have on hand.

    1. Laura Fuentes says:

      I’ve frozen the dough many times. All you have to do is thaw, bake, and enjoy!

  18. Anastacia says:

    This looks so healthy!! Would it be possible to sub out bananas for pumpkin?

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