Directions
- 1Pre-heat oven to 350F and line a small baking sheet with parchment paper.
- 2Add oats, vanilla protein powder, peanut butter, maple syrup, almond milk, vanilla, baking powder, and salt to a large mixing bowl.
- 3Mix together with a fork until a thick batter forms and all ingredients are fully incorporated.
- 4Roughly chop the high-quality baking chocolate.
- 5Fold in chopped chocolate and walnuts until fully incorporated.
- 6Gently fold in the diced banana, trying not to mash it.
- 7Using an ice cream scoop, scoop the dough into three large cookies on the prepared baking sheet.
- 8Smoosh the cookies down slightly with your hand, leaving room between them so they don't bake into each other.
- 9Bake for 10-12 minutes until the cookies are set and golden brown.
- 10Enjoy immediately or store in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days.
Ingredients
- 0.5 cup vanilla protein powder
- 3 tbsp oats
- 4 tbsp peanut butter
- 2 tbsp maple syrup
- 2 tbsp almond milk
- 1 tbsp vanilla
- 0.25 tsp baking powder
- 0.25 tsp salt
- 0.25 banana, diced
- 1 tbsp chopped walnuts
- 3 squares high quality baking chocolate, roughly chopped
Equipment
small baking sheetparchment paperlarge mixing bowlforkknifeice cream scoop
Tips
- If the cookies aren quite set when you remove them from the oven, place them in the fridge for 5 minutes instead of baking longer than 12 minutes to help them set.
- This recipe works best using Be Well By Kelly protein powder or a whey isolate protein.
- If using a vegan protein powder, the consistency will be thicker and crunchier.
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