Imagine sinking your teeth into a cookie that's not just incredibly tasty, but also packed with nutritious goodness. These Banana Nut Protein Cookies are the ultimate game-changer for health-conscious foodies and fitness enthusiasts who refuse to compromise on flavor. Combining the natural sweetness of ripe bananas, the richness of walnuts, and the muscle-building power of protein powder, these cookies are about to revolutionize your snacking experience!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 2 ripe bananas
- 1 cup almond flour
- 1/4 cup protein powder
- 1/4 cup chopped walnuts
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, mash the ripe bananas completely until they form a smooth, creamy consistency with no large lumps.
- Add honey and vanilla extract to the mashed bananas, stirring thoroughly to combine all wet ingredients.
- In a separate bowl, mix almond flour, protein powder, and baking soda, ensuring all dry ingredients are well combined and free of clumps.
- Gradually fold the dry ingredient mixture into the wet banana mixture, stirring gently until a uniform cookie dough forms.
- Gently fold in the chopped walnuts, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Lightly flatten each cookie with the back of a spoon or your fingertips to create a uniform shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the cookies are set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Tips
- • Use VERY ripe bananas for maximum natural sweetness and better binding • Make sure to mash bananas thoroughly to avoid chunky texture • Don't overmix the dough - gentle folding preserves the cookie's tender crumb • For extra protein boost, consider using vanilla or unflavored protein powder • Allow cookies to cool completely to achieve the perfect chewy-yet-firm texture • Store in an airtight container to maintain freshness and prevent them from drying out • For a variation, try substituting walnuts with almonds or pecans • These cookies are best enjoyed within 2-3 days of baking for optimal taste and texture
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 7g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
