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BANANA PALEO PROTEIN COOKIES (grain-free)

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Cookies for breakfast?  Don't mind if I do!  These banana, cassava & coconut cookies have that wonderful slightly crispy outside, soft and chewy inside. Better still, they are super easy to make; free of nuts, dairy, grains and refined sugar; and packed with fibre, healthy fats, protein, and (optional) adaptogens, too!

I actually enjoy these cookies with just a touch of Lakanto monk fruit sweetener and diced 100% cacao and/or walnut pieces.  However, if you have more of a sweet tooth, you can increase the sweetener and use chocolate chips. Here I added Enjoy Life Foods chocolate chunks, which my kids love!

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Ingredients for 10 to 12 cookies:

  • 2 extra-ripe bananas, mashed

  • 2 pasture-raised eggs

  • 1/4 cup avocado oil or melted coconut oil

  • 2 to 4 Tbsp Lakanto Golden sugar-free monk fruit sweetener or coconut sugar (optional, use 4 Tbsp if prefer sweeter cookies)

  • 1 tsp pure vanilla extract

  • pinch of sea salt

  • 1/2 cup Further Food collagen peptides

  • 1/2 cup Otto’s cassava flour

  • 1/2 cup coconut flour

  • 1/4 cup unsweetened desiccated coconut

  • 1 Tbsp maca powder (optional)

  • 2 tsp FreshCap Mushrooms reishi powder (optional)

  • 1/2 tsp baking soda

  • 1/2 cup dark chocolate chunks, chocolate chips, or walnut pieces (optional)

  • optional toppings: Maldon salt flakes and/or melted chocolate for drizzling (see photo below)

Banana Paleo Protein Cookies made by Suzanne @snackattackblog using coconut sugar and chocolate chips.

Banana Paleo Protein Cookies made by Suzanne @snackattackblog using coconut sugar and chocolate chips.

Instructions:

  1. Preheat oven to 350F and line a cookie sheet with parchment.

  2. In a medium bowl, beat together banana, eggs, oil, sweetener, vanilla, and salt.

  3. In a separate bowl, mix together collagen, cassava flour, coconut flour, desiccated coconut, maca, reishi, and baking soda. Add to wet ingredients and stir to combine. Stir in chocolate pieces or chips.

  4. Scoop spoonfuls onto prepared cookie sheet.

  5. Bake at 350F for approximately 12 minutes or until starting to brown. Cool on baking sheet for 5 minutes then remove to wire rack to finish cooling.

Banana Protein Cookies can be stored in an airtight container in the fridge for a week or frozen for up to 2 months.

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