Why You’ll Love this Banana Protein Cookies Recipe
If you’re looking for a tasty yet healthy snack, you’ll love this Banana Protein Cookies recipe.
These cookies aren’t just delicious; they’re packed with protein and nutrients, making them perfect for any time of day.
I appreciate how easy they’re to make, and they satisfy my sweet tooth without the guilt.
Plus, they’re a great way to use up ripe bananas!
Whether I’m prepping for a workout or need a quick breakfast, these cookies fit the bill.
Trust me, once you try them, you’ll want to keep a batch on hand at all times.
Enjoy!
Ingredients of Banana Protein Cookies
When it comes to making delicious and healthy Banana Protein Cookies, the ingredients are key. You’ll want to gather everything before you get started because we all know how easy it’s to forget that one crucial element when you’re in the kitchen.
Spoiler alert: this recipe isn’t just simple; it also turns out some pretty tasty cookies that are packed with protein, making them a guilt-free treat. So, let’s explore the list of ingredients you’ll need to whip up these delightful cookies.
Ingredients for Banana Protein Cookies:
- 2 medium bananas (about 10 oz)
- 1 1/2 cups coconut milk (from the carton, not the can)
- 1 1/2 scoops pea protein powder, Vanilla
- 1 scoop casein protein powder, Vanilla
- 1/4 cup stevia, equivalent (like 4 packets of Truvia)
- 3/4 cup oats
- 1/4 cup coconut flour
- 3 tablespoons peanut flour (or PB2, or Just Great Stuff powdered peanut butter)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg, ground
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 pinch xanthan gum
- 1 1/2 tablespoons pasteurized liquid egg whites
Now, let’s talk about the ingredients a bit. Ripe bananas are the star of the show here, bringing natural sweetness and moisture to the cookies. If your bananas have seen better days—like, they’re practically begging for a rescue—then they’re perfect for this recipe.
Coconut milk adds a creamy texture, while the combination of pea and casein protein powders gives these cookies their muscle-boosting power. If you’re not a fan of stevia, you can always switch it up with honey or maple syrup, though that might change the nutrition stats a bit.
And don’t skip the spices; they add warmth and depth, transforming these cookies from “meh” to “wow.” So, grab your apron and let’s get ready to bake some deliciousness!
How to Make Banana Protein Cookies
Making Banana Protein Cookies is a delightful adventure, and trust me, it’s easier than you might think. First, grab those two medium bananas (about 10 oz) and toss them into a blender. The riper, the better—think brown spots and all. Add 1 1/2 cups of coconut milk from the carton (not the canned stuff, unless you want a coconut explosion) along with 1 1/2 scoops of vanilla pea protein powder and 1 scoop of vanilla casein protein powder. Blend these together until you have a nice, smooth mixture. It should be creamy and sweet, just like a tropical dream.
Next, in a separate bowl, mix together your dry ingredients: 3/4 cup of oats, 1/4 cup of coconut flour, 3 tablespoons of peanut flour (or PB2 if you’re feeling fancy), 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 3/4 teaspoon of salt, 1/2 teaspoon of baking soda, and a pinch of xanthan gum. Stir it all up until it’s a happy little blend.
Once your dry ingredients are combined, pour in the banana mixture from the blender. And, oh, don’t forget the 1 1/2 tablespoons of pasteurized liquid egg whites; add those last to keep it nice and fluffy. Mix everything together until just combined—no need to overdo it, or you might end up with tough cookies, and nobody wants that.
Now for the fun part: scoop your cookie dough onto a cookie sheet lined with parchment paper. Flatten each scoop until they’re about 1/4 inch thick. Think of them as little pancake-shaped nuggets of goodness.
Pop them into a preheated oven at 375°F and let them bake for 20-25 minutes. The smell that fills your kitchen will be absolutely heavenly. And just like that, you’ll have a dozen large cookies that aren’t just tasty but also packed with protein. Perfect for a snack, breakfast on the go, or maybe even a midnight treat when you’re feeling a little snacky. Enjoy your guilt-free indulgence!
Banana Protein Cookies Substitutions & Variations
While I love the original Banana Protein Cookies recipe, there are plenty of ways to customize it to suit your taste or dietary needs.
You can swap the pea protein powder for whey or plant-based protein if you prefer. For a nut-free option, try sunflower seed butter instead of peanut flour. If you’re cutting carbs, replace coconut flour with almond flour.
To add a chocolatey twist, mix in dark chocolate chips or cocoa powder. For a burst of flavor, consider adding chopped nuts or dried fruit.
These simple substitutions can make your cookies unique and cater to your preferences!
What to Serve with Banana Protein Cookies
To complement the delicious Banana Protein Cookies, I often serve them with a side of fresh fruit, like sliced strawberries or a handful of blueberries. The sweetness of the fruit balances the cookies perfectly.
Sometimes, I pair them with a dollop of Greek yogurt for an extra protein boost. If I’m feeling indulgent, a drizzle of dark chocolate or almond butter adds a rich flavor that enhances the cookies.
For a cozy touch, a warm cup of herbal tea or a glass of almond milk makes it a delightful snack or breakfast option. Enjoy experimenting with your favorite combinations!
Additional Tips & Notes
Pairing Banana Protein Cookies with fresh fruit or a drizzle of almond butter really enhances the experience, but there are a few additional tips to guarantee you get the most out of your baking.
First, make sure your bananas are ripe; the sweeter they are, the better your cookies will taste.
Second, don’t skip the xanthan gum; it helps bind the ingredients together.
Finally, store any extras in an airtight container to keep them fresh.
If you want to experiment, try adding nuts or dark chocolate chips for extra flavor.
Enjoy baking and indulging in your delicious cookies!