Chocolate Chip Banana Bread Cookies!!! This is what happens when two of my favorites come together. If you like banana bread and chocolate chip cookies as much as I do, you will love these soft-baked macro-friendly goodies! I def recommend you eat them warm. The sweet, melty chocolate and fluffy texture are everything!!
I have been working on a couple different protein cookie recipes. Chocolate chip is naturally one the first flavors that comes to mind since I lived to lick the bowl when my mom made a batch for us kids back in the day. Today, I add chocolate chips to my oatmeal and everything else I can get away with! In fact, adding chocolate chips to my banana bread recipe is already a big hit, but I have never made the cookie counterpart before. I’m so glad I did! If you bake a batch of these babies, please tag me @lafemmevegan
Tru Supplements Banana Maple Muffin protein powder from their Dessert Line inspired me to create this combo. The flavor is a game changer! Sure, you could make these with any plant-based protein powder, but if you’re ready to level up your cookie game, I highly suggest you use this one. Tru’s dessert line is a crowd favorite anyway. It’s delicious mixed into oatmeal and tastes great even as a plain shake with water.
- 1 scoop Tru Supplements Banana Maple Muffin protein powder
- 2 Tb Bob’s Red Mill Paleo Baking Flour
- 1 Tb Truvia Brown Sugar Stevia Blend
- 1 tsp Baking Powder
- 1 tsp Pumpkin Spice
- 1/2 c Unsweetened Applesuace
- 1 Tb Bob’s Red Mill Egg Replacer mixed with 2 Tb warm water
- 1 Tb Unsweetened Almond Milk
- 1/2 tsp Vanilla Extract
Makes 6 servings
Macros per serving 6p/2f/10c
Pre-heat your oven at 350 degrees. Set aside the chocolate chips. Then start putting things together by making your flax egg (or egg replacer) in a mixing bowl. While it’s setting for a couple of minutes, mix all of the dry ingredients in a separate bowl. Go ahead and add the rest of the wet ingredients into your main bowl with the vegan egg mixture. Then add your dry ingredients to the batter a little at a time until everything is well combined, but be careful not to over mix the, or your cookies won’t rise as well.
Line a baking sheet with parchment paper. Form the dough into 6 equal-size balls. Set them on the baking sheet and press down a bit with the palm of your hand to flatten the surface. Then add an even amount of chocolate chips onto the top of each cookie. Press them into the dough a little because the cookies will fluff up as they bake. Place in the oven to cook for 18-20 minutes.