These are the kind of cookies you can snack on and feel good about it. They’re packed with high-protein ingredients, like peanut butter, and naturally sweetened with banana and just a bit of maple syrup. A little chopped dark chocolate is mixed in – just for good measure (you have to get those antioxidants from somewhere, right?).
These cookies also happen to be no-bake – simply combine the ingredients, form them into cookies, and chill until firm. One or two make a sweet snack any time of day. They also make a great on-the-go breakfast.
While there’s already protein in these cookies, thanks to the peanut butter, they get an extra jolt from quinoa flakes. A naturally protein-rich whole grain that’s also gluten free, quinoa flakes help make these cookies even more satisfying. Look for them in the natural foods section of your grocery store or online. If you’re unable to find quinoa flakes, swap in an equal amount of quick-cooking oats. One serving is three cookies, delivering a little less than 10 grams of protein in a sweet bite-size treat.
No-Bake Peanut Butter Protein Cookies
1/2 cup creamy peanut butter
1 small, very ripe banana, mashed (about 1/3 cup)
1/3 cup maple syrup
2 1/2 cups quinoa flakes (or quick-cooking oats)
1/4 cup milk
1/8 teaspoon kosher salt
1/2 cup chopped dark chocolate
Line a baking sheet with wax or parchment paper.
Place the peanut butter, banana and maple syrup in a medium saucepan over low heat and stir until melted and well-combined, 1 to 2 minutes.
Remove from the heat and stir in the quinoa flakes, milk and salt. Cool until no longer warm, about 10 minutes.
Stir in the chocolate. Scoop the mixture by the tablespoon onto the lined baking sheet. Use your hands to shape and flatten each scoop into a roughly 1/2-inch-thick round disc. Chill until firm, at least 1 hour.
Note: The cookies can be stored in an airtight container in the refrigerator for up to 10 days, or in the freezer for up to two months.
Yield: 18 cookies.