A delicious 1-bowl chewy cookie recipe that has so much flavor it's hard to believe that it's full of plant-based protein, healthy fats, and is gluten-free!Make sure to use two large bananas, or about 1 ¼ cups, in this recipe or else your cookies may be too dry and fall apart.
½cupnut or seed butterpeanut, cashew, almond, or sunflower seed butter
2scoops vanilla protein powderpreferably plant-based
Dry Ingredients
1 ¾cupsoat flourdirections in notes below
½teaspoonsalt
¾teaspooncinnamon
¾teaspoonbaking powder
¼cuphemp seeds
1 ½cupold fashioned oats
¾cuppeanutsalmonds (sliced or slivered), or cashews
¾cupraisins
¾cupchocolate chipsoptional but encouraged
Instructions
Preheat oven to 350 degrees and line 2 large baking sheets with parchment paper or a silpat mat.
In a large bowl, mix together all the wet ingredients with a large fork or whisk until well combined, creamy, and the banana is mashed.
Add in the oat flour through hemp seeds and whisk until combined.
Add in oats, nuts, and chips and/or raisins (if using) and turn in with rubber scraper until all are evenly distributed throughout the batter.
Scoop cookies onto the baking sheets in about 2 tablespoon drops (they will be a larger cookie) and pat the tops down lightly to shape the cookies. Bake for 10-12 minutes, or until the cookies are just starting to turn golden brown around the edges.
Remove the cookies from the oven and let cool on a wire rack until cool enough to serve.
Video
Notes
3 tablespoons honey can substitute for the protein powder, though it will impact the amount of protein in the recipe.
To make oat flour, just blend old fashioned oats in a blender for 15-45 seconds, or until the oats are blended into a fine flour.
The batter will be stiff when you scoop them out onto the sheet. They also shouldn't spread as they bake so re-shape so pat down the cookies and reshape before baking.
These cookies keep covered in an airtight container in the fridge for 3-5 days or in an airtight freezer-safe bag in the fridge for 6-8 weeks.
If you don't have hemp seeds you can substitute in pumpkin seeds or sunflower seeds.