Popular Conditions & Diets
Ingredients
11
Time
20m
Serves
9
Recipe by Megan Horsley
Ingredients
11
Time
20m
Serves
9
Breakfast
Gluten-Free
Kid-Friendly
1 med
Banana
mashed
1 cup
Gluten-Free Oats
1/2 cup
Almond Butter
1 tsp
Vanilla Extract
1 tsp
Baking Powder
1 tsp
Cinnamon
1/2 tsp
Sea Salt
1/4 cup
Vegan Chocolate Protein Powder
3 Tbsp
Maple Syrup
1/4 cup
Mini Dark Chocolate Chips
1/4 cup
Slivered Almonds
1
Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
2
In a large bowl, add the banana, oats, almond butter and vanilla extract. Mix well.
3
Then, add the baking powder, cinnamon, salt and protein powder. Mix well. Then, add the maple syrup, mixing until the batter is sticky and there are no dry, powdery lumps.
4
Add the chocolate chips and almonds.
5
Use a 2-tablespoon cookie scoop or two teaspoons to scoop out the cookie batter. Place the cookies on the baking sheet and gently press down. Bake for 10 minutes.
6
Let the cookies rest for five minutes. Enjoy!
7
Substitutions: No almond butter? Use peanut butter or tahini instead. No chocolate protein powder? Use another flavour.
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
