Banana Oat Chocolate Chip Cookies
Not sure what to do with those bananas staring you down?
This recipe only requires a few ingredients and it is super easy to make.
Satisfy that sweet tooth with a cookie that delivers fiber and some protein!
Recipe Makes 24 cookies
Macros per cookie : 73 Calories 2 g fat | 9.6 g carbs | 4.8 g protein per bar (this was with Vital Proteins unflavored Protein-macros will change according to protein powder and size of bananas used)
**I’m really digging the vital protein specifically for baking-its fine, mixes well and tastes like whatever you are making. It is not what I use for protein shakes-purely baking.
Ingredients:
2 bananas
5 servings PB2 powder
3 servings of Vital Proteins unflavored protein
2 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 flax eggs (1 tablespoon flaxseed + 3 tablespoons water, whisked together, set for 15 minutes)
1 teaspoon vanilla extract
4 servings Enjoy Chocolate Chips
Almost all cookies shown here-may or may not have already eaten a few at this point =)
Be patient and let them cool on pan before scooping them onto drying rack.
Instructions:
Preheat oven to 325°F.
Line a baking sheet with parchment paper or greased foil. Set aside.
In a large bowl, add peeled bananas. Using a sturdy whisk or fork, mash until smooth.
Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax eggs and vanilla. Whisk until well incorporated.
Add the dry ingredients: oats, baking soda and baking powder. Using a rubber spatula, fold until well mixed. Fold in chocolate chips
Using a cookie scoop-scoop and drop cookie dough onto the prepared baking sheet, spaced evenly apart.
Optionally, press toppings into the tops of each cookie. Using a fork, flatten each cookie to desired thickness. They won’t spread much during baking.
Bake for 10-15 minutes
Allow to cool on the baking sheet for about 10 minutes. Don’t be tempted like me and try to scoop them off the pan too fast, they just fall apart.
Using a heatproof spatula, carefully lift cookies onto a cooling rack. Allow cooling completely.
Store in the refrigerator all week.
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