Banana Protein Cookies

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5 from 1 vote

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www.theconsciousplantkitchen.com

These Banana Protein Cookies are lazy protein snacks made with just 2 ingredients and perfect if you are after a fat-free, low-calorie, easy chocolate cookie recipe. They are not firm, they are more like fudgy cookie bites, similar to brownies in texture.

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Prep Time5

Cook Time15

Total Time20

Servings: cookies

Calories: 100.5kcal

Author: Carine Claudepierre

Ingredients

¾ cup Mashed Bananas 2 large bananas (note 1)
½ cup + 2 tablespoons Chocolate Protein Powder (note 2)

Optional Ingredients

⅓ cup Chocolate Chips
2 tablespoons Coconut Sugar for a boost of sweetness
5-6 tablespoons Oat Flour for a firmer texture

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Slightly oil paper with cooking oil spray.
In a mixing bowl, mash the bananas with a fork. Measure the amount of mashed bananas by packing them in measuring cups and sweep off the excess to avoid adding too much mashed bananas.
Return the mashed banana to the mixing bowl, fold in the protein powder, and stir with a rubber spatula until it forms a smooth, moist batter similar to brownie batter. It shouldn't be too runny - if you drop a dollop on a plate it won't run out. If too runny, stir in extra protein powder up to 2 extra tablespoons.
Now, if you want the cookies to be firmer or higher in protein, you can stir 5-6 tablespoons of oat flour into the batter. For a soft, fudgy brownie texture, leave the batter as is.
Fold in the chocolate chips if you like and stir to combine.
Drop 6 even dollops of dough on the cookie sheet, leaving a thumb of space between each.
Bake on the center rack for 15-16 minutes or until the tops of the cookies are dry. They stay soft in the middle and will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 30 minutes at room temperature. Don't touch the cookies. They are still fragile, and they firm up as they cool.
When cold, place them in the fridge for an ultra-fudgy texture and to firm them up.

Notes

Note 1: Use ripe bananas with dark skin for sweeter cookies.

Note 2: Use chocolate protein powder. It contains cocoa powder and absorbs liquid more than vanilla protein powder. We noticed a difference in ratio using almond protein powder compared to pea protein powder which is more absorbent. Adjust the dough adding up to 2 extra tablespoons to have a moist batter that keeps its shape when you drop dollops of cookie dough on the baking sheet. If it spreads, you need more protein powder, or your cookies will never firm up.

Nutrition