Get the Recipe: Chocolate Protein Cookies
Soft, fudgy, and intensely chocolatey. These protein cookies use ripe bananas and peanut butter for a moist, cake-like texture. They’re flourless, loaded with dark chocolate chips, and taste like a rich dessert while fueling your body. Simple and delicious!
Ingredients
- 1 cup mashed ripe bananas
- ¼ cup dark cocoa powder
- ½ cup all natural creamy peanut butter
- ½ cup chocolate protein powder
- ½ cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the mashed bananas, cocoa powder, peanut butter, and protein powder. Stir together. The dough will be a little looser than regular cookie dough.
- Fold in the chocolate chips.
- Use a spoon to scoop balls of dough onto the lined pan. They will be a little runny and gooey.
- Bake for 10 to 12 minutes, or until the edges of the cookies are done.
- Finally, remove from the oven. Cool on the pan for 10 minutes before eating.
Notes
- Use brown spotted bananas for the best flavor and texture.
- I use black cocoa powder to achieve the super dark color.
- The dough will be more similar to brownie batter than traditional cookie dough.
- These cookies do not spread or rise much in the oven.
- Do not over bake! They are meant to be gooey.
- Store leftovers in an airtight container for up to 4 days at room temperature.
Calories: 155kcal, Carbohydrates: 14g, Protein: 7g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 6mg, Sodium: 78mg, Potassium: 200mg, Fiber: 3g, Sugar: 3g, Vitamin A: 10IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 1mg