One day, a protein cookie met a loaf of banana protein bread. They quickly fell in love. They moved in together and, before long, they had offspring: banana bread protein cookies. These are them, say hello! They are wonderful - crunchy on the outside and cakey on the inside. They are vegan and I made them using Sunwarrior's Warrior Blend which means that they contain organic cranberry protein, pea protein, organic hemp protein, and MCTs. Now, while it is marketed as a 'raw' protein powder, I like to cook with Sunwarrior anyways - mostly because I think denaturing is irrelevant (see my first newsletter for a discussion of this, if you haven't signed up to receive it, sign up here) and, in the context of protein baking, I consider Sunwarrior to be superb!
Ingredients - blended together and baked on a cookie tray at 170 C (338 F) for about 25-35 minutes:
1/2 cup of sunwarrior protein powder (natural)
2 tbsp of coconut flour
3/4 cup of coconut milk
1 tsp of banana flavdrops
1 tsp of roasted wattleseeds (courtesy of the great Viviane from ChocolateChilliMango!)
This yielded eight cookies which I pressed down with a fork before throwing inside the oven (just to give them an extra touch of personality). When they were nice and browned (and my entire house smelled of banana heaven), I took them out, let them cool, and walked myself over to the gym where I had an annoying workout (thanks to a clown who kept getting in the way of my supersets). When I got home, I proceeded to pointlessly stick the cookies in a plastic bag before realizing I wanted to just eat them so I ripped the bag open and munch munch much :-D
They were 100% like banana bread cookies, i.e. crunchy on the outside and cakey on the inside. The wattleseeds added this terrific extra flavor dimension - a kind of roasted nuttiness that totally managed to capture the umph of the cookies, rouding their character with gusto.
Macros per cookie: 52lkcals, 6g protein, 3.8g carbs (2.4g sugars), 1.2g fat (0.7g sat), and 1.6g fiber