Gluten Free breakfast cookies under 100 calories that can easily be made vegan and dairy free are officially on the menu! These Protein Breakfast Cookies are low fat, Refined sugar free, and is simple to make.
It’s time to whip out those brown spotted bananas you’ve been eyeing for the last week, waiting for the perfect time to put them to good use!
If you can’t tell this was me when I woke up on Saturday morning eyeing my bananas thinking about what to make to the point where I thought they were taunting me and asking “when are you going to use me”? And after an hour of deliberation the Protein Breakfast Cookies were born!
So, how spotted and brown are we talking? A brown speckled peel that is on the softer side would be ideal. Remember, don’t fear the spots! The spottier the better as they will make the cookies even sweeter!
You’ve got the bananas, what about everything else?
Well, my friends that was the hardest part! Now, you’ll need the following items below that are likely already in your pantry waiting and begging to be used:
Oats (and oat flour if you have some on hand)
Powdered peanut butter
Whey or vegan protein of choice (I used Ripple’s chocolate vegan protein powder)
Chocolate chips of choice (I used Lily’s no added sugar chocolate chips, but feel free to use whatever you have on hand)
Natural drippy peanut butter (the drippier the better)
Honey (or sweetener of choice)
With only 6 ingredients you’ll be surprised what little work there is involved in this recipe.
To bring these Protein Breakfast Cookies to life all you’ll need to do is throw everything in a bowl after mashing the bananas to a pulp and in a matter of minute you’re…
D O N E !
Aside from putting them in the oven of course.
When it comes to storing these cookies I recommend you place them in an airtight container in the fridge for a max of 3 days (if they’ll last that long).
Let’s start turning those taunting bananas into Protein Breakfast Cookies that will power your day!
Protein Breakfast Cookies
Simply delicious, quick Gluten free Protein Breakfast Cookies that are refined sugar free and can easily be made vegan.
Mash the bananas to a pulp on a cutting board and set aside.
Add all dry ingredients into a large bowl and mix until combined. Then add in the bananas and mix until there is no visible dry ingredients in the batter.
Add in the chocolate chips and mix them evenly throughout the batter.
Preheat the oven to 350 degrees and spray parchment paper with nonstick spray. Then set aside.
Use your hands to form 1-1/2 inch dough balls. You should get about 12, but feel free to make them as big or as a small as you like.
Bake at 350 for 15 minutes and add a dash of se salt after you take them out of the oven to add an additional level of saltiness to complement the sweetness of the cookie. Let cool for 10 minutes and enjoy!