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Ingredients 0/6
Why This Dish Is Hard To Resist
These cookies offer a delicious way to enjoy a sweet treat while boosting your protein intake. They are perfect for a quick snack or post-workout fuel. Plus, the rich chocolate flavor makes them hard to resist.
Helpful Chef Tips
- Use room temperature ingredients for better mixing.
- Don’t overbake; the cookies will firm up as they cool.
- Add a pinch of salt to balance the sweetness and enhance the chocolate flavor.
- Don’t overbake; the cookies will firm up as they cool.
- Add a pinch of salt to balance the sweetness and enhance the chocolate flavor.
Directions
Warm your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, mash the banana with an electric mixer until it’s smooth and creamy. Stir in the flax seeds and chia seeds, then add the protein powder and powdered peanut butter, mixing everything together well. Gently fold in the chocolate chips with a spatula so they’re evenly spread throughout the batter. Use an ice cream scoop to drop six cookies onto the prepared sheet, then press each one down slightly with your hand to flatten them. Pop the tray into the oven and bake for about 8 to 9 minutes, or until the cookies are set in the middle and the edges have turned a nice golden brown. Let them cool on a wire rack for around 10 minutes before digging in.
Serving Guide
Enjoy these cookies with a glass of milk or your favorite plant-based alternative. They also pair well with a scoop of vanilla ice cream or a dollop of Greek yogurt for a satisfying dessert.
Leftover Storage Guide
Store the cookies in an airtight container at room temperature for up to one week. For longer freshness, keep them in the freezer and thaw at room temperature before serving.
25
people cooked this recipe
