Description
These Banana Protein Cookies are a nutritious and delicious snack that combines the natural sweetness of ripe bananas with the added boost of protein powder. Easy to make and perfect for a quick energy bite, they feature wholesome ingredients like oats, almond butter, and your choice of mix-ins such as chocolate chips or nuts. Baked to golden perfection, these cookies are great for breakfast on the go, post-workout fuel, or a healthy treat anytime.
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 cup vanilla protein powder (or desired flavor)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 medium ripe banana, mashed
- 1 large egg
- 1/2 cup almond butter (or natural peanut butter)
- 1/4 cup maple syrup or honey
- 1/4 cup unsweetened almond milk (or preferred milk)
Mix-ins
- 1/2 cup favorite mix-ins (chocolate chips, nuts, raisins, etc.)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, vanilla protein powder, cinnamon, baking powder, and salt, mixing well to evenly distribute all dry components.
- Combine Wet Ingredients: In a separate bowl, mash the ripe banana thoroughly, then mix in the egg, almond butter, maple syrup or honey, and unsweetened almond milk until the mixture becomes smooth and homogenous.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir until everything is well combined. Gently fold in your chosen mix-ins to add texture and flavor.
- Shape Cookies: Using a tablespoon or cookie scoop, drop portions of the cookie batter onto the prepared baking sheet, spacing them evenly. Flatten each cookie slightly with the back of the spoon or fingers to ensure even baking.
- Bake: Bake in the preheated oven for about 15 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet; they will firm up as they cool, making them easier to handle.
Notes
- For vegan option, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use maple syrup instead of honey.
- Feel free to swap almond butter for any nut or seed butter of your choice.
- Use protein powder flavor that complements your mix-ins, such as chocolate or vanilla.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Customize mix-ins according to preference—dark chocolate chips, chopped nuts, or dried fruit all work well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
