Whilst most people may turn their nose up at overripe bananas in the supermarket, I’m grinning like a kid in a sweet shop, stuffing as many in a bag that will fit! Spotty, soft bananas mean only one thing in my eyes….. BAKING! And you know I love an excuse to bake!
It’s taken me some time, but I’ve finally got back into a serious routine of gyming and food prepping after, admittedly, losing my mojo post Christmas! Having so much time off work and travelling made blogging a little more tricky, BUT I’ve still managed to keep my eating habits clean (ish) and exercised regularly, and have been posting recipes on my Instagram page for quick, easy access in the meantime (@cookeatsquatrepeat if you don’t already follow me!).
My mojo is well and truly back after a little bit of a rocky few weeks (which I wont bore you all with!). But what I will quickly say is that I’ve found when going through these tougher times in life, it makes you come back stronger, as hard as it may seem at the time! So push through it and ride the waves, no matter how rough the sea may seem. Sometimes you have to fall in order to fly… as the saying goes!
Anyway, I am most certainly flying now, flying in protein cookie HEAVEN!!
So here you have some simple, quick, banana, oat cookies with a twist… Completely GF,sugar free, dairy free, packed with protein annnnd MAN free! (Oh, wait we were talking about the recipe weren’t we… ooops!).
These are great to snack on,as part of your food prep for the week to keep you fuelled in times of need and even make for a pretty tasty on the go breakfast! Mine have gone down a treat for a pre workout snack-a-roo!
What you will need:
- 4 medium ripe bananas, mashed
- 1/4 cup of melted coconut oil
- 2 tablespoons of almond milk
- 1 cup of almond meal/flour
- 1 cup of gluten free oats
- 1/3 cup of shredded coconut
- 2 scoops of vanilla protein powder (mine was Vegan)
- 1 tsp of vanilla extract
- 1 tsp of cinnamon
- 1 tsp of baking powder (gf)
- 1/2 tsp of salt
**I made half the above mixture into plain banana cookies and then added 1/4 cup of Cacoa powder into the remaining mixture along with 1/4 cup of raw cacoa nibs to make the other half chocolate banana cookies. This is optional but I would highly recommend!
How to make:
- Pre-heat the oven to 190 degrees and prepare a large baking tray with a baking sheet.
- Blend, or mix in a large bowl, the bananas, coconut oil, almond milk and vanilla extract.
- In a separate bowl, combine the oats, almond flour/meal, shredded coconut, baking powder, cinnamon and salt.
- Combine the wet ingredients with the dry by stirring carefully together.
- If you want to make half chocolate, half plain cookies please see above * for further instructions.
- Place the mixture onto the already prepared baking tray. I measured mine around one dessert spoon per cookie. Flatten slightly. The cookies will spread once baking!
- Bake at 190 degrees for around 20 minutes or until golden.
- Transfer to rack to cool.
This recipe should make 8-10 fairly big cookies! They should be stored in tupperware box and can last for up to 5 days. That’s if you haven’t scoffed them all by then!
PS. I am totally eating one of these babies whilst writing this blog post! NOMS!
Enjoy every last crumb!