Vanilla Protein Cookies
I don't know about you, but I am constantly looking for ways to use up brown bananas. We do smoothies often, and I've got some favorite muffin and bread recipes, but it was time to add a new recipe to the arsenal. Entre: Banana Vanilla Protein Sticky Cookies (or Vanilla Protein Cookies for short)! These cookies are somewhat customizable as you will see in the ingredients. Once you make the base Paleo flour blend for the cookies (make a double batch of it to save time later!), it's quick and easy.
Ingredients
Instructions
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Step 1
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
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Step 2
Mash the bananas on a plate until they form a soft puree. Pour them into a medium mixing bowl, add the maple syrup, and stir until well-combined.
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Step 3
Add the dry ingredients to a large mixing bowl and whisk to combine. Pour the wet ingredients into the large mixing bowl and stir until the batter is smooth with no powder clumps. Allow the batter to sit for 5 minutes to allow the flour to absorb the liquid.
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Step 4
With a tablespoon, drop spoonfuls of batter onto each parchment paper lined sheet pan, aiming for about 24 cookies per sheet. Bake for 15 minutes, checking for doneness and adding 3-4 more minutes if the cookies are still soft.
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Step 5
Remove the sheet pans from the oven and allow the cookies to cool on the pan for 10 minutes. Transfer the parchment paper liners with cookies on them to cookie cooling racks to finish cooling. The cookies will be sticky when removing them from the parchment paper, so you may need to use a hand on the bottom of the parchment paper to support the transition. Store in the refrigerator and consume within 3-4 days.
Note
*See Tasty Thin's Paleo flour blend (https://tastythin.com/paleo-flour-blend-gluten-free/)
*See Delightful Mom Food's Paleo baking powder blend (https://delightfulmomfood.com/homemade-baking-powder-formula-paleo/)
*For MRT, replace 1 tsp baking powder with 1/4 tsp baking soda + 1 tsp vinegar
