Happy Sunday! Here’s a quick and easy cookie recipe if you have some over-ripe bananas to use up. The bananas help keep the cookies nice and moist, but not overly sweet. I mostly had to get the bananas out of my house because of a horrifying video that someone posted on Facebook involving a banana and a spider…thanks for the nightmares everyone :/ I’m really selling the recipe here huh?
Real talk though, my last several blog posts make it seem like I am not eating real food, only sweets. I promise, I’m still meal prepping and eating meat and vegetables…but adding studying for the GMAT on top of my schedule that I already thought was busy enough means that I just haven’t had the energy to line up all my food to take pictures. And then write down all the recipes on here. But I’ve got some goodies lined up for meal prep this week that will hopefully make their way on here! Stay tuned.
Something I find really interesting about bananas is how healthy they are, yet they’re pretty calorie dense. But they just work so well in baking! I thought about trying to sub the banana out with a mixture of applesauce and Greek yogurt (this is my second batch of making these 🙂 but since cooking/baking bananas is the only way I get to eat them because of an allergy, I kept them around. Again, really selling the recipe here…
I promise these are really delicious and make a great post-workout snack or treat. Now, a little about why this is my second batch of these cookies…I originally just plopped them on the baking sheet in a round, scooped shape and expected them to spread out and get flat while they were baking. That didn’t happen. So the second time around I flattened them out before baking them like you see in the picture below…
Weird lighting on this one, sorry. Now when you pull these out of the oven, they will look underdone – that’s because of the banana. As long as when you touch them with your finger, they are solid and not all mushy/raw, you’re good. Don’t overcook them! They’ll dry out if you do.
Oatmeal Chocolate Chip Protein Cookies
Servings: cookies (1 cookie per serving)
Ingredients
- 1 cup rolled oats
- 1/4 cup coconut flour
- 1/2 scoop Cellucor Whipped Vanilla whey protein
- 1 tsp cinnamon
- 3/4 tsp baking powder
- 1/8 tsp salt
- 1/2 cup mashed banana
- 1 tbsp maple syrup
- 1 tbsp Earth Balance Natural Buttery Spread with Olive Oil, melted
- 1 egg, room temp
- 1 tsp vanilla extract
- 1/4 cup Ghirardelli 60% dark chocolate chips
Instructions
- Combine all oatmeal cookie ingredients. Chill dough in refrigerator for 30 minutes.
- Pre-heat oven to 325 degrees.
- Scoop cookie dough onto lined baking sheet and flatten slightly. Bake at 325 degrees for 10-12 minutes. Allow to cool on baking sheet for about 10 minutes, then transfer to a wire cooling rack.
Nutrition Information
Calories: 111kcal (6%), Carbohydrates: 15g (5%), Protein: 4g (8%), Fat: 4g (6%), Cholesterol: 20mg (7%), Sodium: 66mg (3%), Fiber: 3g (13%), Sugar: 4g (4%)
These will last about 3-4 days if you store them on your countertop in a NON-airtight container…they’ll get sweaty if you stick them in an airtight container. If you stick them in the refrigerator, I’d guess they’ll stay good for 5-6 days. Good luck keeping them around that long 🙂
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