Protein Cookies

Soft, whole-food compliant, rich in protein and completely plant-based cookies that even a complete beginner can make.

Course Dessert

Cuisine American

Keyword 20 minute recipe, breakfast cookies, dessert, easy homemade dessert, easy meal prep dessert, easy plant based dessert, easy vegan dessert, healthy vegan desserts, high protein, high protein breakfast, high protein dessert, high protein recipe, high protein vegan recipe, quick dessert, quick plant based recipe, quick recipe, quickies, vegan high protein dessert

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 301.3

Author carleigh

Equipment

Baking Sheet
Parchment Paper
mixing bowl
Potato masher or fork

Ingredients

2 brown bananas mashed
1 cup peanut butter drippy
¾ cup almond flour
½ cup peanut butter powder sub for more almond flour if not available
1 handful chocolate chips measure with your heart

Instructions

Preheat the oven to 375F and prepare a baking sheet with parchment or a reusable liner.
In a bowl, combine all ingredients except the chocolate chips until a smooth thick batter is formed.
Fold in the chocolate chips, then scoop the dough onto the baking sheet in 2 tablespoon mounds. This recipe will lend 8 to 10 cookies, depending on how big you want them. Flatten with a spatula or your hands, as these will not spread.
Bake for 10 minutes, until slightly browned. Enjoy immediately or store in a sealed container in your fridge for up to 3 days.

Notes

No peanut powder? Just replace it with more almond flour or oat flour. The fat content will be a little different so make sure to check on your cookies while in the oven.

Throw in chopped nuts, coconut flakes, or seeds for extra texture. You can also use them as toppings.

Add rum or vanilla extract if you want to bring a twist to your flavors. You can also play with warm spices like cinnamon or black pepper.

Bake a couple minutes longer for crispy edges - but be sure not to burn them!

Nutrition