Who loves chocolate, nut butter and banana? Well put them altogether and what do you have? Chocolate, nut butter and banana cookies! To boost up the nutrient profile further, I have added protein powder too, though you can substitute with almond or coconut flour.
I love sharing a pile of these freshly baked with a glass of oat or almond milk; a lovely weekend healthy snack with the family, perhaps while playing board games or watching movies. When freshly baked, they are crisp on the outside with melty chocolate chips and a soft nutty middle. They cookies are highly portable too, so are fab on hiking trips or in your lunch box or make perfect pre/ post work out fuel for gym lovers.
These cookies are packed with goodness; cacao powder, hemp seeds, protein powder, optional maca powder with healthy fats from nut butter (any nut or seed butter works). They can be made refined sugar-free using coconut sugar or stevia. They are flour-free too, so idea for coeliacs. You can keep these cookies vegan by using a flax or chia egg.
I love to use sugar-free or dark chocolate chips to make these even healthier. If you prefer, you can use chocolate protein powder for an extra-cacao protein boost.
These cookies are quick and straightforward to make (no special equipment needed!), making them great fun to make with the kids. You can rustle up a batch in under 20 mins and they bake in under 14 mins!
These cookies also freeze well, so sometimes I make a double batch; some to eat and share now and some for later (though the defrosted ones are more soft and chewy). This makes them super-convenient as grab and go snacks or for lunch-box ideas during the working week.
Makes: 12 cookies
Preparation time: 16-20mins
Baking time: 12-14 mins
1 egg or 1 chia or flax egg
- 100g coconut sugar or 35g stevia
- 25g cacao powder
- 1 tsp. baking powder
- Pinch of salt
- 50g protein powder (vegan if required; chocolate protein powder works too!)
- 1 tsp. (approx. 10g) maca powder (optional)
- 4 tbsp. hemp seeds
- 45g dark chocolate chips
- 1 mashed banana
- ½ tsp. vanilla extract
- 3 tbsp. milk of choice
- 275g nut butter of choice: peanut butter/ almond/ cashew/ sunflower seed
- If making a vegan egg, make it first: combine 1 tbsp. (approx. 25g) chia or flax seeds with 3 tbsp. water. Mix well and set aside while you measure out the remaining ingredients.
- Line and grease a large baking sheet with greaseproof paper. Preheat the oven to 170°C.
- In a medium sized bowl, mix together the dry ingredients. If you wish, you can save a few of the chocolate chips to decorate the cookies with later.
- In a small bowl, mask up the banana with the back of a fork until no lumps appear. Add the vanilla extract, milk of choice and nut butter. Mix.
- Add the wet ingredients to the dry. Mix together to combine.
- Using a tablespoon to scoop up the batter and your hands, roll into even shaped balls and place on the lined baking sheet. Flatten with your fingers into round cookie shapes and stud with any leftover chocolate chips.
- Bake for 12-14 mins, until the edges become slightly brown. Allow to cool before removing to a wire rack to fully cool (though I do love to eat these warm!). Enjoy.
Don’t forget you can find my favourite recipes in my FREE eBook here.