Protein Chocolate Chip Banana Bread Cookies

Ingredients:

•  3 tbsp (42 grams) butter, melted

•  3 tbsp (63 grams) raw honey

•  1 medium ripe banana, mashed

•  1 large egg yolk

•  1 tsp (4 grams) vanilla extract

•  ⅓ cup (40 grams) cassava flour

•  ¼ cup (28 grams) cinnamon toast whey protein powder*

•  3 tbsp (24 grams) collagen peptides

•  ¼ tsp (1 gram) baking soda

•  ½ tsp (1 gram) ceylon cinnamon

•  ½ tsp (3 grams) salt

•  ½ cup (85 grams) semi-sweet chocolate chips

Directions:

1. In a large bowl, mix butter, honey, banana, egg yolk and vanilla extract until fully combined and smooth.

2.  Add in cassava flour, whey, collagen, baking soda, cinnamon and salt. Stir until a soft dough forms — don't overmix.

3. Fold in chocolate chips and reserve a few to press on top.

4. Cover the bowl and refrigerate for at least 45 minutes (optional but recommended).

5. Preheat the oven to 325°F and line a baking sheet with parchment paper.

6. Scoop dough into small balls and place on the baking sheet, and then flatten them down with your hand.

7. Press a few extra chocolate chips on top of each cookie.

8. Bake at 325°F for about 10–11 until the edges start to brown. You want the center slightly underdone.

9. Let cool for about 10 minutes, then enjoy!

*I used a custom blend from True Nutrition for the whey protein, which I highly recommend.  Just customize the following:

•  Choose New Zealand Grass Fed Whey

•  Increase to 100%

•  Add cinnamon toast flavor, I went with the light option.

•  Add collagen to boost it.

You can save 20% with this link or use the code AMANDA20 at checkout.