CHOCOLATE CHIP BANANA BREAD PROTEIN COOKIES
SERVES 12 COOKIES
2 tbsp chia seeds or ground chia seeds
1 cup whole wheat flour
1⁄2 cup almond flour
1⁄2 cup flaxseed meal
2 tbsp protein powder
1⁄2 tsp baking soda
1⁄2 tsp salt
3⁄4 cup dairy-free butter
2⁄3 cup coconut sugar
1⁄3 cup organic light brown sugar, packed
1 tsp vanilla extract
1⁄2 cup banana, mashed (1 medium banana)
1 cup dairy-free chocolate chips
NUTRITIONAL VALUES
Calories: 47kcal
Fat: 2.9g (1.9g S.Fat)
Carbs: 3.7g
Protein: 1.8g
Sugar: 0.8g
Sodium: 272mg
METHOD
Preheat the oven to 350°F (180°C, or gas mark 4). Cut parchment paper to fit on a baking sheet. Set aside.
Set aside the chia seeds and 6 tbsp water.
In a large mixing bowl, combine both flours, the flaxseed, protein powder, baking soda, and salt. Place aside.
In the bowl of a stand mixer, combine the butter and both sugars. For 5 minutes, mix on medium speed. Turn off the mixer and add the chia seed mixture, vanilla extract, and banana. On medium speed, thoroughly combine all ingredients. Mix in the dry ingredients until they are just combined. Remove the mixing bowl from the oven and fold in the chocolate chips.
Place heaping tablespoons on a cookie sheet 2 inches apart and flatten with the bottom of a glass to about 1/2 inch thickness.
Bake for 12 minutes. Cool on a wire rack.
Set aside the chia seeds and 6 tbsp water.
In a large mixing bowl, combine both flours, the flaxseed, protein powder, baking soda, and salt. Place aside.
In the bowl of a stand mixer, combine the butter and both sugars. For 5 minutes, mix on medium speed. Turn off the mixer and add the chia seed mixture, vanilla extract, and banana. On medium speed, thoroughly combine all ingredients. Mix in the dry ingredients until they are just combined. Remove the mixing bowl from the oven and fold in the chocolate chips.
Place heaping tablespoons on a cookie sheet 2 inches apart and flatten with the bottom of a glass to about 1/2 inch thickness.
Bake for 12 minutes. Cool on a wire rack.
