Soft-Baked Protein Banana Cookies

Ingredients

2 large overripe bananas, thoroughly mashed
1 cup rolled oats (or substitute with almond flour for a strictly low-carb option)
1/2 cup vanilla protein powder
1/4 cup zero-calorie sweetener (like Monk fruit or Stevia blend)
1 large egg
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp baking powder
A pinch of salt

Instructions

Prep the Equipment: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. (Tip: If you prefer using an air fryer, simply line your air fryer basket with a fitted piece of parchment paper instead).
Mix the Wet Ingredients: In a large mixing bowl, mash the bananas until completely smooth. Whisk in the egg and vanilla extract until well combined.
Incorporate the Dry: Fold in the rolled oats, protein powder, sweetener, cinnamon, baking powder, and salt. Stir until a thick, cohesive dough forms. Let the dough rest for about 5 minutes so the oats can absorb the moisture from the bananas.
Scoop and Shape: Using a cookie scoop or a spoon, drop even mounds of dough onto your prepared baking sheet (or into the air fryer basket in small batches), spacing them about 2 inches apart. Gently flatten the tops slightly, as these soft-baked cookies won’t spread much while cooking.
Bake:
- Oven Method: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Air Fryer Method: Air fry at 320°F (160°C) for 7-9 minutes until golden and cooked through.
Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy with a cup of tea or coffee!