These protein cookies are an absolute sensation and guess what? They’re nut-free, gluten free, egg-free dairy-free and devoid of any artificial sweeteners! They’re seriously phenomenal and I urge you – urge you strongly – to try them. They’re really easy to make too! All you need is to blend the batter together, bake it as cookies, as you’ll end up with a great snack to have alongside your morning cup of coffee!
- 1 medium ripe banana
- 2 tbsps of vanilla pea protein
- 1 tbsp of coconut ﬂour
- 1 heaping tbsp of pumpkin seed butter
- 1 tbsp of agave syrup (or honey)
- 3 tbsp of cartoned coconut milk or rice milk
- Using a handheld blender or strongly-powered fork, blend all the above ingredients together.
- Bake as small ‘blobs’ on a cookie tray and press them down with a fork to ﬂatten them. Then, bake them at 180 C (356 F) for about 30 minutes, or until they look golden on top and are cooked through.
- Once ready, allow them to cool and… that’s it! You’re set :-)
*I like baking my cookies on a silicone cookie tray because they definitely never stick that way. If you want to use a regular cookie tray, make sure you use a nonstick one or properly coat one with PAM or low-calorie spray.
(per cookie out of the 9 small ones you get from the mix above)
- 33.4k cals
- 2.3g protein
- 3.5g carbs
- 0.38g ﬁber
- 1.2g fat
- If you want to make larger cookies, say 6, go for it :-)
- You can add some ﬂaxseed to the batter too, to up their ﬁber and omega 3 goodness.
- If you want to substitute the pumpkin seed butter, try sunﬂower seed butter! You could also try using just coconut oil or cocoa butter.
- Feel free to spice the batter too by adding some cinnamon, allspice, or vanilla essence to the batter before baking.
By Anna Sward of proteinpow.com