.png)
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 banana
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
This looks really good!
ReplyDeleteBTW I really like your Protein Pow smybol it's amazing!
Anna, these are amazing! Mine didn't turn exactly like cookies but still the taste and texture were very nice. Instead of coconut milk I used almond milk and I didn't use roasted wattleseeds because I didn't have any and I don't really know what they are :) I baked them in muffin silicon molds for about 20 minutes in a weird little oven thing that we have and they turned out fIne. There texture was similar to your raspberry protein cheesecake.
ReplyDeleteHehe I didn't know what wattleseeds were either before I got sent some :-) and yay about your cheesecake cookies hehe :-)))
Delete