The Quiet Rise

I found a way to take protein and use up overripen bananas. Banana protein cookies!

These cookies check all the boxes for me; easy to make, a great way to use up frozen bananas, practically guilt free and, at least for me, bloat free! I freeze them right away after I bake them and eat them when I want something sweet.

Ingredients:

• 2 ripe bananas
• 1 cup of almond flour
• 1 pinch of salt
• 1 scoop of vanilla protein (I use paleo)
• 1/2 bar dark chocolate, chopped

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Peel and mash the bananas in a bowl.
• Stir in the almond flour, protein powder, and a pinch of salt until combined.
• Scoop the dough onto the prepared baking sheet using a heaping tablespoon. For larger cookies, use about 2 tablespoons of dough.
• Press 5–6 pieces of chopped dark chocolate into the top of each cookie.
• Bake for 20–25 minutes.
• Let cool before serving.

Baking tip: These cookies are soft and cake-like rather than crispy. I freeze them and eat them frozen. But, If you don’t want to freeze them and prefer a firmer texture, leave them in the oven for 5 – 7 min longer. They will become darker, dryer and will hold their shape better.

Macros:

The whole batch (16 cookies):

• Calories: 1360 kcal
• Protein: 58 g
• Carbs: 116 g
• Fat: 79 g

Per cookie:

• Calories: 85 kcal
• Protein: 3.6 g
• Carbs: 7.3 g
• Fat: 4.9 g