I’ve been focused on eating whole foods that are lower in sugar for my health and the other day I was craving cookies. I wanted something that would help me feel full and satisfied, so I created these banana almond protein cookies. They are made with almond flour and ripe bananas and are the perfect healthy treat after a meal or just as a snack. All the sugar in this recipe comes from the bananas, especially if you're using a low-sugar dark chocolate for decorating. Not only are these cookies tasty and healthy, but they come together in 30 minutes. What's not to love about that?
About the ingredients
Almond flour: One of the main ingredients in this cookie is almond flour. Almond flour, which is also known as almond meal or ground almond, is made from ground almonds that have been blanched to remove the skins. I recommend using a super fine almond flour for this recipe because it will help with the texture and appearance.
Bananas: Ripe bananas are recommended for this recipe because of their natural sweetness and moisture. In fact, all the sugar from this recipe comes from the bananas. They also works as a binder when mixing your ingredients together.
Coconut oil: Since almond flour is dense, it soaks up a lot more moisture than wheat flour. Coconut oil adds moisture to these cookies and brings the ingredients together while mixing.
Protein powder: This is an optional ingredient. To boost the protein in this recipe, I add a scope of protein powder to the batter. To keep this recipe vegan, you can use pea protein. Or you can use what protein powder you want to use for this recipe.
Cinnamon: Want to add more flavor to this recipe? Cinnamon pairs nicely with bananas for this recipe. If you don't want to use cinnamon, you can also substitute with cloves, green cardamom, or anise.
Vanilla: For added tastiness, I use vanilla extract to give these cookies a depth of flavor.
Dark chocolate: This is an optional ingredient as well. For texture, flavor, and design, I like to finish the cookies off with dark chocolate. Chocolate and banana are a great pairing.
Flaky salt: If you're adding chocolate to the cookies after baking, I recommend sprinkling a little flaky salt on top to enhance the flavor of the cookies.
What are the benefits of using almond flour?
If you’re craving cookies but need to avoid wheat flour, almond flour could be a great alternative for you and it comes with some benefits too. It’s naturally gluten-free, and could be a perfect option for people with celiac disease or gluten sensitivity. Compared to wheat flour, almond flour is lower in carbs, making it a good choice for those following low-carb diets. Also, almond flour is a good source of protein, fiber, healthy fats, and vitamin E. This can be a great way to boost the nutritional value of your baked goods. The prebiotic fiber in almond flour promotes a healthy digestive system by feeding the good bacteria in your gut.
Almond flour baking tips
Almond flour baking requires some adjustments compared to using regular wheat flour. Here are some tips to keep your almond flour bake goods delicious.
Body density: Almond flour is denser than wheat flour, so a 1:1 substitution is not recommended. Start with ¾ cup of almond flour for every 1 cup of wheat flour in a recipe since almond flour is heavier than wheat flour.
No gluten: Since almond flour lacks gluten, you may want to use more eggs or alternative leavening agents like psyllium husk or baking soda with an acidic ingredient like cream of tartar to help your baked goods rise.
Mixing matters: Almond flour an turn crumbly fast, so over-mixing can lead to dry baked goods. Avoid over-mixing to ensure a delicate finished product.
Moisture absorption: Almond flour batter tends to thicken as it sits. Add extra liquid if the batter seems too dry.
Browns quickly: Almond flour browns faster than wheat flour. Use a slightly lower oven temperature (around 325°F to 350°F) and watch closely to prevent burning.
Higher in fat: Almond flour is already high in fat, so you might not need as much additional fat (like butter) as a recipe using wheat flour calls for.
Recipe: Banana almond protein cookies
- Makes 16 cookies
- Cooking time: 20 minutes
- Baking time: 15 minutes
- Cooling time: 15 minutes
Ingredients
- 2 ¼ cups almond flour (super fine, if possible)
- 1 cup of mashed ripe banana (about 2 medium/large bananas)
- 2 tablespoons melted coconut oil
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 scope protein powder (vanilla flavor)
- ¼ cup of dark chocolate or semi-sweet chocolate (bar or chips)
- Flaky salt (for garnish)
Instructions
Step 1
Preheat oven to 350 degrees Fahrenheit.
Step 2
Peel your ripe bananas. Using a fork, mash your bananas until they form a paste. Add your mashed bananas to a large mixing bowl.
Step 3
Pour in your almond flour and protein powder into the mixing bowl. Make sure your coconut oil is melted before adding to the rest of the ingredient. Sprinkle in your cinnamon and add in your vanilla extract. Mix your ingredients together. This will take about a minute to come together. Use a large wooden spoon to help with incorporating the ingredients. Mix until everything is combined.
Step 4
The dough should be a little sticky. Use a cookie scooper, or a tablespoon to portion out your cookie dough. Once you portioned out your individual cookies, roll each one in the palm of your hands until you form a ball and press the cookie down on a grease or lined baking sheet. You should get about 16 cookies.
Step 5
Bake your cookies in the oven for 12 to 15 minutes. You will know they are done when they are firm on the outside and have a slight, golden brown color on the bottom. Once they are done baking, take them out of the oven and let them cool for at least 15 minutes.
Step 6
When your cookies have fully cooled, start making your chocolate drizzle. Add your chocolate chips or if you’re using chocolate from a bar, chop it up, and place in a microwaveable bowl. Heat on intervals in the microwave, checking every 10 seconds to see whether the chocolate has melted.
Step 7
Once the chocolate has liquified, give it a stir with a spoon to ensure it is smooth before drizzling over your cookies. Finish with flaky salt and enjoy. If you have left over cookies, store them in the refrigerator, in an airtight container, for up to 4 days.
Did you make this recipe? Let me know what you think by adding your comments below!