[vegan, grain-free, gluten-free, palm oil-free, soy-free, no added sugar]
Cookie dough is hands down my favorite dessert. Its place as such is yet to be threatened. I love eating it slowly, taking one spoonful at a time and trying to make it last as long as possible. It’s too bad that traditional cookie dough made from brown sugar and wheat has such a high calorie content. It’s not really something to have every day. That’s why I’m incessantly planning and creating cookie dough recipes with more more protein, less sugar, but an equally yummy taste. This banana protein cookie dough is one of my latest creations and a fascinating addition to the recipe collection!
The Very Versatile Banana
Banana is such a superfood! It’s energy-rich and keeps you going. It contains plenty of potassium, magnesium, and iron, and more protein than many other fruits. It’s ideal for anyone with a sensitive stomach. It helps with symptoms of constipation, heartburn, anemia, PMS, and even depression.
Banana is a very versatile ingredient. It’s handy to take with you as a snack, excellent in smoothies, and deliciously nutritious in a breakfast sandwich. When you freeze it for a couple of hours, it makes for absolutely amazing home-made nice cream.
Mashed banana is amazing in all kinds of baking. In these past few months of the coronavirus pandemic, it seems that everybody has been baking banana bread. It has made quite the comeback. All around the world, people have been bonding over images of loafs and slices of sticky, soft, and sugary sweet banana bread. Of course I, too, had to join in on the fun. I posted a picture of my banana bread on my Instagram in early May.
When it comes to cookie dough, mashed banana is a pretty nifty ingredient. It’s got that natural sweetness that doesn’t call for much additional sweetening. It’s sticky and solid enough to give the dough firmness and a nice texture. As an ingredient, banana has several useful properties that are similar to those of flour, plant-based drinks, and sweeteners.
This Is What You Need to Make Banana Protein Cookie Dough
Banana (surprise!) – You get the softest and most even end result, when you use an overripe, slightly browned banana.
Pea protein powder (or vegan protein powder of choice) – Foodin’s pea protein powder are my favorite ones to use, because they contain very little carbohydrates and no sugars at all. By adding them to your baked goods, you get just the benefits of the protein, nothing unnecessary. The unflavored or vanilla powder works best here. Lately, I’ve also discovered the brand Women’s Best and their vegan protein powder. I’m telling you, their flavors are next level! So yummy. Cookies and cream is my definite favorite.
Coconut flour – To get just the right kind of texture for your banana protein cookie dough, it’s a good idea to use coconut flour. Its taste is mild, soft, and not overly coconutty. It binds a lot of moisture and holds the dough together. In this recipe, quite a small amount of coconut flour is enough. The only thing that’s perhaps not so great about coconut flour is the saturated that it contains. If you’d like, substitute almond or oat flour for the coconut flour. It’s likely, though, that you need to use at least double the amount, if not more, to reach the same consistency.
Sugar-free pancake syrup (or maple syrup) – My number one sugar-free syrup is the pancake syrup from Walden Farms. It’s guilt-free, delicious, and, unlike many other low-carb alternatives, doesn’t have a weird texture or side taste. If adding some carbs to your cookie dough isn’t a problem, you can use regular maple syrup or agave syrup in place of the sugar-free syrup. It’s even a pretty good alternative skip the additional sweetener altogether and rely entirely on the sweetness of banana!
Unsweetened almond drink – My absolute favorite is Alpro’s roasted unsweetened almond drink. There’s only 13 calories per 100 ml, and still decent amounts of vitamins B and D, as well as calcium, fiber, and protein.
Cacao nibs (or dark chocolate chips) – I made the banana protein cookie dough pictures here with organic untreated cacao nibs I ordered from KoRo. I enjoy the natural, chocolatey taste of cacao nibs. They’re also nice and crunchy, and as such, fun to eat. If you want to make your cookie dough slightly sweeter, you can substitute vegan dark chocolate chips for the cacao nibs. Mini chocolate chips work best here, I think. The nutrition information for this recipe, however, has been calculated with cacao nibs.
Going More Bananas
I can honestly say that banana protein cookie dough is quickly becoming another one of my doughy favorites. It might not be quite as sweet as my chocolate chip cookie dough, but I really like the thick and somewhat squishy consistency. The taste and feel of banana is clearly there.
The only con, if there ever is such a thing with cookie dough, is that the banana protein cookie dough doesn’t store too well. It’s best eaten the same day, or the following day at the latest. It’s meant to be consumed right after it’s made.
Banana is great for so much more. My favorite breakfast sandwich is wholewheat bread with home-made peanut butter, sliced banana, and sunflower seeds. You can most definitely expect to see more banana recipes on here. Until then, go bananas with this one:
Healthy Banana and Carrot Muffins – These deliciously guilt-free muffins are great for breakfast, afternoon snack, or a late-night bite!
Banana Cookie Dough
- 1 overripe banana
- ½ dl pea protein powder unflavored or vanilla
- ½ dl coconut flour
- ½ dl sugar-free pancake syrup or maple syrup for less low-carb
- ½ dl unsweetened almond drink
- 2 tbsp cacao nibs or dark chocolate chips
- In a small bowl, mash the banana with a fork. Add the protein powder, coconut flour, and sweetener and mix to combine.
- Add the almond drink and mix well. Fold in the cacao nibs or dark chocolate chips.
- Scoop into four even balls and place in a small dessert bowl or ramekin. All done! This cookie dough is meant to be eaten the same day and doesn't store very well, no more than two days in the refrigerator.