Baking is not my strength. Baking without any flour, eggs, dairy and processed sugars is even more challenging! I was determined to make some cookies that both tasted good and had a nice texture, without those traditional staples. After 3 tries, I finally nailed it! They tasted great all the way, but the texture was either too mushy or too dense. We ate them regardless because they were still tasty, but I am now very proud to post these pretty healthy protein cookies.
If you want a really healthy version, I would replace the peanut butter with almond butter and/or the chocolate chips with pure cacao nibs. Those are two very reasonable substitutions. I have been craving chocolate throughout my pregnancy so I went with the chips as they are larger, and a bit more satisfying. The amount of chocolate I have gone through while bearing my child is pretty remarkable. It's not quite the unusual craving, like I hear that some pregnant women have. It's just a really accentuated love of chocolate!
Anyway, I am on to my 5th cookie already... Somebody stop me!
PEANUT BUTTER, OATMEAL, AND CHOCOLATE CHIP PROTEIN COOKIES
- 4 ripe bananas
- 2 cups peanut butter (unsweetened, natural, and smooth)
- 1/3 cup of vanilla flavor protein powder (I used garden of life)
- 1/4 cup of coconut nectar (or liquid sweetener of your choice)
- 1/4 cup of baking powder
- 1 flax egg (1 tablespoon of ground flax seeds, mixed with 3 tablespoons of water)
- 1/2 teaspoon of sea salt
- 3 cups of gluten free old fashioned oats
- 1 cup of chocolate chips (vegan, non dairy, and non-gmo)
- Preheat the oven to 350 F
- In a large mixing bowl, place the bananas, and mash them with a fork or a potato masher.
- Add the peanut butter, the protein powder, the coconut nectar, the baking powder, the flax egg, and the salt. Mix well until smooth.
- Add the old fashioned oats and chocolate chips. Combine until a thick cookie dough is formed.
- Roll about 2 tablespoons at the time of the cookie dough into balls and place on a cookie sheet lined with parchment paper. Leave about 1 inch of space in between each cookies.
- Pat down on the cookie balls with the palm of your hands to give them their shape. They should be about 1/2 inch thick.
- Bake for 20 minutes.
- Remove from the oven and let them cool at least 10 minutes.
Enjoy immediately or store in an airtight container.
This will make about 30 cookies.