Ingredients
- 1 small ripe banana
- ¼ cup golden flax seeds
- 2 teaspoons chia seeds
- 2 scoops vanilla protein powder
- 1 tablespoon powdered peanut butter
- 2 tablespoons dairy-free mini chocolate chips
Why This Recipe Is So Flavorful
These cookies are a perfect balance of rich chocolate flavor and added protein, making them both delicious and nourishing. They satisfy your sweet tooth while helping you stay fueled throughout the day.
Cooking Advice
- Use room temperature ingredients to ensure even mixing.
- Chill the dough for at least 30 minutes before baking to prevent spreading.
- Don’t overbake; remove the cookies when edges are golden but centers are still soft.
- Chill the dough for at least 30 minutes before baking to prevent spreading.
- Don’t overbake; remove the cookies when edges are golden but centers are still soft.
Directions
Lightly heat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, mash the banana with an electric mixer until it’s nice and creamy. Stir in the flax seeds and chia seeds, then add the protein powder and powdered peanut butter, mixing everything together well. Gently fold in the chocolate chips with a spatula so they’re evenly spread throughout the batter. Use an ice cream scoop to drop six cookies onto the baking sheet, then press each one down a bit with the palm of your hand to flatten them. Pop the tray into the oven and bake for about 8 to 9 minutes, until the cookies are set in the middle and have golden edges. Let them cool on a wire rack for about 10 minutes before digging in.
How To Enjoy This Dish
Enjoy these cookies fresh with a glass of cold milk or your favorite plant-based alternative. They also pair well with a cup of coffee or tea for a delightful afternoon treat.
Keeping Leftovers Fresh
Store the cookies in an airtight container at room temperature for up to one week. For longer freshness, freeze them in a sealed bag and thaw at room temperature before eating.
