Ingredients
- 1 small ripe banana
- ¼ cup golden flax seeds
- 2 teaspoons chia seeds
- 2 scoops vanilla protein powder
- 1 tablespoon powdered peanut butter
- 2 tablespoons dairy-free mini chocolate chips
Why Everyone Loves This Recipe
These cookies combine rich chocolate flavor with a boost of protein, making them a perfect treat for a quick energy lift. They satisfy your sweet tooth while supporting your fitness goals. Plus, they are easy to make and great for on-the-go snacking.
Quick Kitchen Tips
- Use room temperature ingredients for better mixing.
- Don’t overbake to keep the cookies soft and chewy.
- Add a pinch of sea salt on top before baking to enhance the chocolate flavor.
- Don’t overbake to keep the cookies soft and chewy.
- Add a pinch of sea salt on top before baking to enhance the chocolate flavor.
Directions
Lightly heat your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a bowl, mash the banana until it’s nice and smooth using an electric mixer. Stir in the flax seeds and chia seeds, then mix in the protein powder and powdered peanut butter until everything is well combined. Gently fold in the chocolate chips with a spatula. Using an ice cream scoop, drop about six dollops of dough onto your baking sheet, then press each one down slightly with the palm of your hand. Pop the cookies in the oven and bake for 8 to 9 minutes, or until the edges are golden and the centers feel set. Let them cool on a wire rack for about 10 minutes before digging in.
Creative Serving Ideas
Enjoy these cookies with a glass of milk or your favorite plant-based alternative. They also pair well with a cup of coffee or tea for a delicious afternoon snack. For an extra treat, spread a little peanut butter on top.
Storage Advice
Store the cookies in an airtight container at room temperature for up to one week. For longer freshness, keep them in the refrigerator for up to two weeks or freeze them for up to three months. Thaw frozen cookies at room temperature before serving.
