Banana Bread Protein Cookie Dough Balls
Banana Bread Protein Cookie Dough Balls
Ingredients
- 1 banana, mashed
- 1/2 cup peanut butter
- 1/3 cup maple syrup
- 1 cup oats, blended into flour
- 1 pinch salt
- 1 splash vanilla extract
- 1 packet chocolate peanut butter protein powder
- 1 dash cinnamon
- 1 cup dark chocolate chips, for coating
Instructions
- 1
Peel and mash the banana in a large bowl using a fork until it is smooth.
⏱️ 3 min
- 2
To the mashed banana, add the peanut butter and maple syrup. Mix well to combine.
⏱️ 2 min
- 3
Pour the oats into a blender cup and blend until they reach a flour-like consistency.
⏱️ 2 min
- 4
Add the blended oat flour, a pinch of salt, and a splash of vanilla extract to the bowl with the wet ingredients.
⏱️ 2 min
- 5
Mix all ingredients thoroughly with a fork until well combined. Then, add the chocolate peanut butter protein powder and continue mixing until the mixture comes together and resembles cookie dough in consistency.
⏱️ 5 min
- 6
Sprinkle a dash of cinnamon into the mixture and mix again to incorporate.
⏱️ 1 min
- 7
Line a baking sheet with parchment paper. Use a cookie dough scooper to portion the mixture, then roll each portion into a smooth ball by hand. Place the rolled balls on the parchment paper. This recipe yields about 12 balls.
⏱️ 10 min
- 8
Place the rolled balls in the freezer for 15 minutes to firm up while you prepare the chocolate coating.
⏱️ 15 min
- 9
Pour the dark chocolate chips into a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
⏱️ 3 min
- 10
Take the hardened balls from the freezer. Using a spoon and fork, dip each ball into the melted chocolate, ensuring it's fully coated. Let any excess chocolate drip off.
⏱️ 5 min
- 11
Place the chocolate-coated balls back on the parchment paper and return them to the freezer for 30 minutes to allow the chocolate to set.
⏱️ 30 min
- 12
Once the chocolate is set, the banana bread protein cookie dough balls are ready to be enjoyed. Store any leftovers in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Banana Bread Protein Cookie Dough Balls
- 1 banana, mashed
- 1/2 cup peanut butter
- 1/3 cup maple syrup
- 1 cup oats, blended into flour
- 1 pinch salt
- 1 splash vanilla extract
- 1 packet chocolate peanut butter protein powder
- 1 dash cinnamon
- 1 cup dark chocolate chips, for coating
Instructions
- 1
Peel and mash the banana in a large bowl using a fork until it is smooth.
⏱️ 3 min - 2
To the mashed banana, add the peanut butter and maple syrup. Mix well to combine.
⏱️ 2 min - 3
Pour the oats into a blender cup and blend until they reach a flour-like consistency.
⏱️ 2 min - 4
Add the blended oat flour, a pinch of salt, and a splash of vanilla extract to the bowl with the wet ingredients.
⏱️ 2 min - 5
Mix all ingredients thoroughly with a fork until well combined. Then, add the chocolate peanut butter protein powder and continue mixing until the mixture comes together and resembles cookie dough in consistency.
⏱️ 5 min - 6
Sprinkle a dash of cinnamon into the mixture and mix again to incorporate.
⏱️ 1 min - 7
Line a baking sheet with parchment paper. Use a cookie dough scooper to portion the mixture, then roll each portion into a smooth ball by hand. Place the rolled balls on the parchment paper. This recipe yields about 12 balls.
⏱️ 10 min - 8
Place the rolled balls in the freezer for 15 minutes to firm up while you prepare the chocolate coating.
⏱️ 15 min - 9
Pour the dark chocolate chips into a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
⏱️ 3 min - 10
Take the hardened balls from the freezer. Using a spoon and fork, dip each ball into the melted chocolate, ensuring it's fully coated. Let any excess chocolate drip off.
⏱️ 5 min - 11
Place the chocolate-coated balls back on the parchment paper and return them to the freezer for 30 minutes to allow the chocolate to set.
⏱️ 30 min - 12
Once the chocolate is set, the banana bread protein cookie dough balls are ready to be enjoyed. Store any leftovers in an airtight container in the refrigerator.