Raw Protein Cookies

Posted by: Rhonda Price on Monday, August 06, 2012

Vanilla Raw Protein Pancakes were a huge hit in my household when I made them earlier this month, so that led me to try to make my son’s favorite cookies with Raw Protein. The cookies are a favorite addition to his lunch box for summer camp, and with healthy ingredients such as bananas, unsweetened applesauce, oatmeal and walnuts, I was eager to see if adding protein would yield a “super cookie.” As it turned out, pumping up the cookies with Vanilla Raw Protein kept them just as delicious, and even more nutritious!

If your kids like to help in the kitchen, this is a good recipe for them to work on. My son enthusiastically mashed the bananas and stirred in the peanut butter while I chopped omega-3 packed walnuts and measured out the other ingredients. I used an individual packet of Vanilla Raw Protein for the batter, but you can use one scoop if you have purchased it in a tub. For the peanut butter, I like organic brands and low sodium JIF Natural, but you can also use what you have on hand.

Here are in the ingredients if you’d like to give it a whirl:

Vanilla Raw Protein Cookies

2 ripe bananas, mashed until smooth & mushy

1/3 cup peanut butter, creamy or chunky

2/3 cup unsweetened applesauce

1 scoop Garden of Life Vanilla Raw Protein (or one individual packet)

1 tsp. vanilla extract

1 1/2 cups quick-cooking oatmeal

1/4 cup chopped nuts (I used walnuts for an omega-3 boost!)

1/4 cup semi-sweet organic chocolate chips (I use 365 brand, but you can also use carob chips if you prefer)

Heat oven to 350 degrees.

In a large bowl, mash bananas and stir in peanut butter until combined. Add applesauce, Vanilla Raw Protein, and vanilla extract. Mix until combined.

Add oats, nuts and optional chocolate chips to the banana mixture and combine.

Let the batter sit in the bowl for 10 minutes. It will seem mushy and wet, but that’s okay!

Drop cookie dough by spoonfuls onto a parchment paper lined cookie sheet and flatten into rounds.
Bake cookies about 25-27 minutes or until golden brown. Remove from oven and cool on cookie sheet for 5 minutes. Move cookies to a cooling rack and store in a covered container when they are completely cooled.


Melissa Bartow commented on Monday, August 06, 2012
What an interesting idea! I've never thought of adding more protein to cookies. My mother is 77 years old and is supposed to be consuming more protein, but she doesn't like drinking it. This could be perfect for her!
Ashley commented on Tuesday, August 07, 2012
I can't wait to make these! They look yummy & most importantly, I won't feel guilty eating them ;)
Patricia Thompson commented on Tuesday, August 07, 2012
So making this recipe this weekend. Looking forward to indulging in a healthy cookie.
cindy b commented on Wednesday, August 08, 2012
OOh these look delicious! I totally want to make em! :)
Alex P commented on Tuesday, August 28, 2012
Made the cookies, ate the cookies, liked the cookies, ran out of cookies..... : (
Gonna make more cookies !
Thanks for the great flour free recipe
Caitlinmulhall@gmail.com commented on Saturday, November 16, 2013
How many servings/ nutrition info?

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