Ingredients
Dry Ingredients
- 2 cups rolled oats (gluten-free)
- 2 tablespoons protein powder (of your choice)
Wet Ingredients
- 2 large bananas (mashed)
- 1/2 cup no sugar added almond butter (or any other nut butter)
Add-ins
- 1/3 cup raspberries (fresh)
- 1/4 cup chocolate chips (optional or sugar-free)
Instructions
- Preheat: Preheat the oven to 180°C (350°F) to ensure it reaches the ideal temperature for baking the cookies evenly.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking. You might need two sheets or bake in batches depending on your oven size.
- Mix Ingredients: In a large mixing bowl, combine rolled oats, protein powder, mashed bananas, and almond butter. Once mixed thoroughly, gently fold in the fresh raspberries and chocolate chips using a rubber spatula to avoid breaking the berries.
- Form Cookies: Shape the dough into 12 small balls and place them evenly spaced on the baking sheet. Flatten each ball slightly to form cookie shapes for even baking.
- Bake: Bake the cookies in the preheated oven for approximately 12 minutes or until the edges turn a golden color, indicating they are cooked through.
- Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool completely on the tray before serving to set their shape and texture.
Notes
- Use gluten-free rolled oats to keep the cookies gluten-free.
- Protein powder type can be customized to your preference, like whey, pea, or soy protein.
- Substitute almond butter with any nut or seed butter based on dietary needs or taste preferences.
- Fresh raspberries are recommended, but frozen can be used if thawed and drained thoroughly.
- For a sugar-free version, use sugar-free chocolate chips or omit them altogether.
- These cookies store well in an airtight container for up to 3 days or can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
