Try this 5 Ingredient Protein Cookies recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 2 medium ripe bananas
- 2 scoops (60g) unf unsalted
- 2 tbsp chocolate chips, minicooking spray (i use misto)
Fresh Fruit Versus Stored Alternatives
Swapping fresh ripe bananas for dried or freeze-dried fruit puree alters both the moisture balance and the structural integrity of the final dough. Fresh fruit delivers natural starches and water content that hydrate dry powders without requiring added oils or liquids. Overripe fruit with heavily spotted yellow peels contains higher concentrations of simple sugars and less starch, yielding a softer crumb than firm, greenish fruit. Mash the bananas thoroughly with a fork until completely smooth before incorporating powders to prevent pockets of dry protein isolate from forming. Measuring powder by weight rather than volume ensures the dough maintains the correct density for shaping.
Timing and Kitchen Sequencing
Allowing the mixed dough to rest for 10 minutes before portioning lets the protein powder fully absorb the available moisture from the fruit. Portion the mixture onto a lined baking sheet using a small spring-loaded scoop to maintain uniform size, which guarantees even hydration and setting across every piece. Store the finished batch in an airtight container at room temperature for up to three days, or refrigerate them for up to one week to prevent spoilage.
