Chocolate chip protein cookies
Soft cookies made with oats, banana and peanut butter, studded with chocolate chips. These are not crunchy bakery cookies: they stay soft and cakey. No added sugar.
- Mix
- Shape
- Bake
- Cool
At a glance
- Prep10 min
- Cooking13 min
- Waiting10 minto cool
- Total35 min
- Makes12 cookies · 12 servings
- DifficultyVery easy
- Oven175 °C conventional160 °C fan
Before you start
- Heat the oven to 175 °C conventional (160 °C fan) so it is hot when the dough is ready.
- Line the tray with baking paper.
Step by step
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Step 1: Mash the banana
In the bowl, mash the banana with the fork until it is an almost smooth purée.
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Step 2: Mix the dough
Add the protein, oats and peanut butter. Mix with the spoon until there is no powder left.
It’s right if… A wet, sticky dough, softer than a normal cookie dough.
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Step 3: Add the chocolate
Fold in the chocolate chips with a couple of turns.
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Step 4: Shape the cookies
Put 12 heaped tablespoons (about 35 g each) on the tray, 3 cm apart. Flatten them with the back of a wet spoon to 1 cm thick.
It’s right if… The cookies already have their final shape: they hardly spread in the oven.
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Step 5: Bake
Bake on the middle shelf for 12-14 minutes.
It’s right if… The edges are firm and the top is no longer shiny. The centre is still soft.
If it goes wrong… If you want them a little firmer, give them 1-2 more minutes, but no more than 16 in total.
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Step 6: Cool
Leave them on the tray for 5 minutes, then move them to a rack or plate until warm.
It’s right if… As they cool they set and can be picked up without breaking.
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How to tell it’s going well
- Before baking: soft, sticky dough.
- When done: firm edges, matt top and soft centre.
- Once cool: soft and easy to pick up.
If this happens…
- They are dry
- Shorter baking time, and use very ripe bananas.
- They fall apart when picked up
- Give them the full 5 minutes on the tray before moving them. If they are still fragile, flatten them less.
- They are thick and raw in the middle
- Flatten them to 1 cm before baking: they will not spread on their own.
How to store it
- In the fridge, in a sealed container, for up to 1 week.
- They freeze for up to 1 month. Thaw at room temperature.
Approximate nutrition
Per serving (12 cookies · 12 servings). Excluding optional ingredients.
- Energy
- 85 kcal
- Protein
- 6 g
- Carbohydrate
- 10 g
- Fat
- 3 g
Calculated by Nutri Gains from the Gourmet Isolate Protein label and the USDA food database (FoodData Central). These are guide values: they vary with the brands you use.
Allergens
Contains: gluten (oats or wheat), milk, soya, peanuts. Check the label of each ingredient: traces vary by brand.
Make this recipe with…
Gourmet Isolate Protein · chocolate flavour · 1 kg
60 g in this recipe · €48.90
See the proteinRelated recipes
Recipes adapted by Nutri Gains to our protein from published recipes. The quantities have been checked, but every oven, microwave and ingredient brand is different: go by the cues in each step.
Recipe from nutrigains.es: https://nutrigains.es/es/recetas/cookies-proteicas-chocolate/
