Gluten-Free Chocolate Chip Protein Cookies – a delicious recipe with Banana, Natural Peanut Butter, Coconut Sugar, Vanilla, Chocolate, Oats. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
Preheat your oven to 350 F and line a cookie sheet with parchment paper.
3
Set aside 2.
4
In a large bowl, combine the mashed banana, peanut butter, coconut sugar and vanilla extract.
5
Mash together with a fork until evenly combined.
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3.
7
Add in the Protein Pancake Mix, quick-cooking oats and salt and stir until evenly combined.
8
Your dough will be wet and sticky.
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4.
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Drop the dough by heaping tablespoons onto the prepared pan leaving an inch or two between them.
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5.
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Bake until the tops of the cookies just look baked, about 8-9 minutes.
13
Be careful not to over-bake as they will dry out.
14
Remove from oven.
15
Let them cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.
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6.
17
Devour.
530
kcal
Calories
27
g
Fat
66
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cups Mashed Banana, 1/4 cups Natural Peanut Butter, 3 Tablespoons Coconut Sugar, 1/2 teaspoons Vanilla Extract, and more.
Yes, Gluten-Free Chocolate Chip Protein Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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