Banana Bread Cookie Dough Balls
Banana Bread Cookie Dough Balls
Ingredients
For the Cookie Dough Balls
- 1 ripe banana, mashed
- 1/4 cup peanut butter
- 1/4 cup oat flour, made from blended oats
- 1/4 cup mixed nut flour, made from blended pistachios, walnuts, and cashews
- 1 scoop vanilla protein powder, optional; if omitted, add 2 tablespoons more oat flour
- 2 tablespoons agave syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
For the Chocolate Coating and Toppings
- 4 ounces dark chocolate, chopped
- 1 ounce vegan white chocolate, melted, for drizzling
- 1 tablespoon cacao nibs
- 1/8 teaspoon salt, flaky sea salt, for sprinkling
Instructions
- 1
In a medium bowl, mash the ripe banana with a fork until it is smooth and free of large lumps.
⏱️ 2 min
- 2
Add the peanut butter to the mashed banana and mix well to combine.
⏱️ 1 min
- 3
If not pre-made, blend 1/4 cup of rolled oats into a fine flour to create oat flour. Separately, blend 1/4 cup of mixed nuts (pistachios, walnuts, cashews) into a fine flour to create mixed nut flour.
⏱️ 5 min
- 4
Add the oat flour, mixed nut flour, vanilla protein powder (if using), agave syrup, cinnamon, and 1/4 teaspoon of salt to the banana mixture. If omitting protein powder, add an additional 2 tablespoons of oat flour to maintain consistency.
⏱️ 2 min
- 5
Mix all ingredients thoroughly with a spoon until a cohesive, dough-like consistency is formed. The dough should be firm enough to roll into balls.
⏱️ 3 min
- 6
Take portions of the dough (about 1 1/2 tablespoons each) and roll them into smooth balls. This recipe should yield approximately 6 balls. Place them on a parchment-lined baking sheet.
⏱️ 5 min
- 7
Melt the chopped dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or over a double boiler until smooth.
⏱️ 3 min
- 8
Dip each cookie dough ball into the melted dark chocolate, ensuring a thick and even coating. Use a fork or a dipping tool to help coat and allow any excess chocolate to drip off before returning the ball to the parchment-lined baking sheet.
⏱️ 4 min
- 9
While the dark chocolate is still wet, melt the vegan white chocolate. Drizzle the melted white chocolate over the dark chocolate-coated balls. Immediately sprinkle with cacao nibs and the extra pinch of flaky sea salt.
⏱️ 3 min
- 10
Place the baking sheet with the coated balls into the refrigerator for at least 30 minutes, or until the chocolate has fully set.
⏱️ 30 min
- 11
Once chilled and set, serve and enjoy your banana bread cookie dough balls, perhaps with a hot cup of tea.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Bread Cookie Dough Balls
For the Cookie Dough Balls
- 1 ripe banana, mashed
- 1/4 cup peanut butter
- 1/4 cup oat flour, made from blended oats
- 1/4 cup mixed nut flour, made from blended pistachios, walnuts, and cashews
- 1 scoop vanilla protein powder, optional; if omitted, add 2 tablespoons more oat flour
- 2 tablespoons agave syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
For the Chocolate Coating and Toppings
- 4 ounces dark chocolate, chopped
- 1 ounce vegan white chocolate, melted, for drizzling
- 1 tablespoon cacao nibs
- 1/8 teaspoon salt, flaky sea salt, for sprinkling
Instructions
- 1
In a medium bowl, mash the ripe banana with a fork until it is smooth and free of large lumps.
⏱️ 2 min - 2
Add the peanut butter to the mashed banana and mix well to combine.
⏱️ 1 min - 3
If not pre-made, blend 1/4 cup of rolled oats into a fine flour to create oat flour. Separately, blend 1/4 cup of mixed nuts (pistachios, walnuts, cashews) into a fine flour to create mixed nut flour.
⏱️ 5 min - 4
Add the oat flour, mixed nut flour, vanilla protein powder (if using), agave syrup, cinnamon, and 1/4 teaspoon of salt to the banana mixture. If omitting protein powder, add an additional 2 tablespoons of oat flour to maintain consistency.
⏱️ 2 min - 5
Mix all ingredients thoroughly with a spoon until a cohesive, dough-like consistency is formed. The dough should be firm enough to roll into balls.
⏱️ 3 min - 6
Take portions of the dough (about 1 1/2 tablespoons each) and roll them into smooth balls. This recipe should yield approximately 6 balls. Place them on a parchment-lined baking sheet.
⏱️ 5 min - 7
Melt the chopped dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or over a double boiler until smooth.
⏱️ 3 min - 8
Dip each cookie dough ball into the melted dark chocolate, ensuring a thick and even coating. Use a fork or a dipping tool to help coat and allow any excess chocolate to drip off before returning the ball to the parchment-lined baking sheet.
⏱️ 4 min - 9
While the dark chocolate is still wet, melt the vegan white chocolate. Drizzle the melted white chocolate over the dark chocolate-coated balls. Immediately sprinkle with cacao nibs and the extra pinch of flaky sea salt.
⏱️ 3 min - 10
Place the baking sheet with the coated balls into the refrigerator for at least 30 minutes, or until the chocolate has fully set.
⏱️ 30 min - 11
Once chilled and set, serve and enjoy your banana bread cookie dough balls, perhaps with a hot cup of tea.
⏱️ 1 min