These cookies! I wanted to make a high protein cookie that could work for breakfasts or snacks. And these turned out GREAT! What's even better is that I found a way to sneak some vegetables into them. Personalize these babies with any dried fruit, chocolate chips, coconut or nuts.
I used Iron Vegan Vanilla protein powder, but any protein powder will work. They can also be school friendly for kids if you use a seed or soy butter, instead of peanut or treenut. In a pinch, coconut oil would work too.
- 1 medium banana, mashed
- 2 tbsp nut butter
- 2 tbsp water
- 1 tsp vanilla extract
- 1/3 cup flavoured vegan protein powder
- 1 cup oats
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 3/4 cup shredded zucchini
- 1/2 cup shredded carrot
Line a baking tray with parchment paper, and pre-heat the oven to 350 degrees. Shred your zucchini and squeeze out some of the water. In a large bowl, combine the banana, nut butter, vanilla extract and water. Add in protein powder and mix well to prevent any lumps. Next, add the oats, cinnamon and salt, mixing until combined. Finally, add the shredded zucchini and carrot and mix.
For small cookies, use a tablespoon to measure out your cookies. If you want a breakfast cookie, I would suggest making them a little bigger. Use a fork to flatten the cookies out slightly. Bake for about 15 minutes, or until golden brown. Let sit for 5 minutes before transferring to a cooling rack. You can store for a couple days in an air tight container, however these are pretty moist cookies so I would recommend storing in the freezer and taking them out as needed.