These banana chocolate chip cookies are ideal for a post-workout treat or a midday energy boost. By combining the natural sweetness of apple bananas (also known as the Latundan banana) with Sweet Spigot maple syrup and the rich flavor of vegan dark chocolate chips, these cookies are naturally sweetened. Plus, they’re enhanced with Kodiak Cakes pancake mix, making them a wholesome snack option that provides a good balance of protein and whole grains. Enjoy these nutritious and delicious banana chocolate chip cookies as a satisfying snack or a nutritious dessert.
Key Ingredients & Their Health Benefits
- Apple Bananas: Rich in dietary fiber, supports digestive health, and provides essential vitamins like vitamin C and B6
- Kodiak Cakes Pancake Mix: Made with 100% whole grains, this mix is high in protein, which offers sustained energy release
- Coconut Oil: Contains medium-chain triglycerides (MCTs), may support metabolism, and provides healthy saturated fats, which support brain function
- Vegan Dark Chocolate Chips: High in antioxidants, may improve heart health, and provides a dairy-free alternative to traditional chocolate chips
Recipe for Banana Chocolate Chip Protein Cookies
Yields: Approximately 24 cookies
Serving size: 1 cookie
Nutritional Information Per Serving
- Calories: 150
- Protein: 2g
- Carbohydrates: 15g
- Healthy Fats: 10g
- Fiber: 2g
Ingredients
- 1.5 cups Kodiak Cakes pancake mix
- 3 apple bananas, mashed (or any type of banana)
- 1 whole egg
- 1 egg yolk
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 3/4 cup coconut oil, melted and cooled
- 3/4 cup vegan dark chocolate chips
- 1 tbsp. The Sweet Spigot maple syrup
- 3/4 cup coconut sugar
Instructions
*See Recipe Tips section below*
- Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare Wet Ingredients: In a large bowl, combine the mashed apple bananas (or banana of choice), coconut sugar, maple syrup, and vanilla extract. Mix until well combined.
- Add Eggs: Add the 1 whole egg and 1 egg yolk to the banana mixture; mix thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together Kodiak Cakes mix, cinnamon, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Incorporate Coconut Oil: Slowly pour in the melted coconut oil, mixing until the batter is smooth.
- Fold in Chocolate Chips: Gently fold in the vegan dark chocolate chips.
- Chill Dough: Cover the dough and chill in the refrigerator for 10–15 minutes.
- Scoop Dough: Using a tablespoon or cookie scoop, drop heaping tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are golden brown.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Storage & Shelf Life
- Store these cookies in an airtight container at room temperature for up to 3 day, or refrigerate them in an airtight container for up to a week
- For longer storage, freeze cookies in a single layer on a baking sheet; once frozen, transfer to a freezer-safe container or bag for up to 2 months
Recipe Tips
- Ensure the coconut oil is cooled before adding to prevent cooking the eggs
- Chilling the dough helps prevent the cookies from spreading too much during baking
- For added texture, consider mixing in chopped nuts, such as walnuts or pecans