Description
These Banana Protein Cookies are a nutritious and delicious snack that combines the natural sweetness of ripe bananas with the power of protein powder and oats. Perfect for a quick energy boost or post-workout treat, these easy-to-make cookies are soft, lightly golden, and packed with wholesome ingredients.
Ingredients
Dry Ingredients
- ¾ cup (70 g) rolled oats
- ½ cup (45 g) vanilla whey protein powder
Wet Ingredients
- 2 medium ripe bananas, about 7.5 oz (215 g)
Instructions
- Preheat Oven: Preheat your oven to 340ºF (170°C) and line a baking sheet with parchment paper to prevent sticking.
- Mash Bananas: In a large bowl, mash the ripe bananas thoroughly using a fork or potato masher until smooth and creamy.
- Combine Ingredients: Add the rolled oats and protein powder to the mashed bananas. Stir the mixture well to form a dough. If the dough feels too wet, gradually add more oats. If too dry, add a splash of milk to reach the desired consistency.
- Shape Cookies: Scoop the dough onto the prepared baking sheet into 8 to 10 portions. Shape each portion into a ball, then gently flatten them into cookie shapes using your hands or the back of a fork.
- Bake: Place the tray in the preheated oven and bake for 8 to 10 minutes until the tops are lightly golden. The cookies might still be soft when you remove them; they will firm up as they cool. Avoid overbaking to keep them moist and tender.
Notes
- Store leftovers in an airtight container or zipper bags at room temperature for 2-3 days or refrigerate for up to 5 days.
- Freeze cooled cookies in airtight containers or freezer bags for up to 4 months. Reheat in the microwave for 20-30 seconds or bake directly without thawing.
- To store the dough before baking, shape it into balls, place on a lined baking sheet, cover, and refrigerate for up to 3 days before baking.
