Prep time: 5 minutes
Cook Time: 30 minutes
Serving: 1 Protein Cookie (210 Calories)
Ingredients:
· 2 Extra Ripe Organic Bananas
· 1/3 cup melted Organic coconut oil
· 2 Whole Organic Cage Free Eggs (Vegan: Sub with Flaxseed as a binder)
· ½ can Organic Pumpkin Puree
· 1 tsp Vanilla Extract
· 1tsp Baking Powder
· 1 tsp Pumpkin Pie Spice
· ½ tsp Nutmeg
· 1.5 cup Flour of choice (I like Almond or Coconut)
· ½ cup Oats
· 1/3 cup Raisins or Dark Chocolate Chips (I like to add a little of both).
· 1 Scoop Protein Powder (protein flavor is up to you, but I use Vanilla)
These protein cookies are a great healthy fall treat and they’re super quick and easy to make. We love to eat one for breakfast with a cup of coffee or as a sweet satisfying dessert after dinner. Because they are packed with protein and a bunch of easily digested nutrients, they are so filling but you won’t feel weighed down by the decision to go grab one from the fridge. I’ve made so many different versions of this cookie/muffin recipe and it is wonderful to be able to tweak something to make it fit the season and never get bored with it. Please let me know what you think! Happy Baking!
Directions:
Preheat your oven to 350 degrees while you prep.
In a big mixing bowl, mash up your bananas until they’re smooth. Add in the rest of your wet ingredients (eggs, coconut oil, pumpkin, and vanilla extract.) Mix it well. Then, add in your flour of choice, oats, protein powder and baking powder and stir it all in until everything is mixed and a dough has been formed. Finally, toss in your raisins or chocolate and fold that in so it’s evenly distributed throughout your dough.
Grab a cookie sheet and line it with parchment paper. Make 12 cookie dough balls (I like to really leave them as un-sculpted as possible to really give them that rustic look) and place them evenly spaced apart on the paper (they won’t expand much so don’t worry about them melting together.)
Once your oven has preheated, place your cookies on the middle rack and get ready for your home to smell like a pumpkin spice festival! I always like to check on my cookies about 20 minutes in. If you like your cookies a little gooey on the inside, it’s totally up to you if you want to take them out early. My husband loves to take a few out and enjoy them while they’re hot. I usually leave them in for about 30 minutes and let them cool on a rack for 10 minutes before serving.
Once they’re all cooled down, we put them in a Tupperware and then into the fridge to be enjoyed for the next several days. As they get cold, they get a more dense texture and we love them like this!
I hope you enjoy this recipe and it satisfies your sweet tooth! If you make them, please send me pictures or tag me on Instagram @sunisideupblog.
Lots of love,
Suni
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