Soft and delicious Gluten Free Banana Bread Cookies made with rolled oats and coconut flour and topped with a sweet protein powder icing. Healthy, easy and the perfect breakfast cookies that taste just like a freshly baked banana bread.
Ingredients
1mediumOverripe Banana, ½ cup mashed, 120
1Egg
2TbspPeanut Butter, 32g
2TbspMaple Syrup, sugar-free recommended
1tspVanilla Extract
1cupInstant or Rolled Oats, 90g
⅓cupCoconut Flour, about 42g
½tspBaking Soda
½tspCinnamon
Protein Powder Icing:
½scoopVanilla Protein Powder, about 2½ Tbsp, 15g
1TbspAlmond Milk or Water
Instructions
Preheat oven to 350°F.
In a bowl, mash the banana with the back of a fork until smooth.
Add egg, peanut butter, maple syrup and vanilla and whisk.
Place oats in a small food processor and process until it gets a rough flour-like consistency.
Add oats, coconut flour, baking soda and cinnamon and mix.
Place bowl in the fridge for about 10 minutes to chill.
Scoop out about 2 Tbsp mixture at a time, roll into balls using your hands, and place on a cookie sheet. Flatten or shape as desired (cookies will not spread).
Bake for 11 min or until golden brown. Let rest on pan for about 5 minutes to firm up. Transfer to wire rack to cool completely.
To make protein frosting, stir together protein powder and water in a small bowl. If it’s too thick, add more water, a teaspoon at a time.