These come together quickly and store well. Toss a couple in a baggie, then into your bag for those days when you’re on the run. They’re a tasty source of energy with a solid kick of protein.
Recipe by Chelle Stafford
Makes 12 large cookies
1 medium banana, mashed
1 cup quick oats (unsalted, plain)
2 Tablespoons coconut butter (coconut butter is NOT coconut oil – the butter is the ground flesh of the coconut, while the oil is pure oil)
½ cup Coconut flour
1 teaspoon baking powder
6 ounces sweet potato – microwaved/baked then skin removed (wash potato, poke with holes all over, then microwave on high for 3-4 minutes. Let rest 1 minute, stick a knife in it to test for doneness – if it goes easily in, it’s done. Allow to cool, then peel off skin.)
½ cup chocolate chips
½ cup chopped walnuts (optional)
4 scoops vanilla protein powder (my scoop = 1/3 cup)
¼ teaspoon sea-salt
2 Tablespoons pumpkin pie spice
1 cup zucchini, shredded (includes skin) – about 1 medium zucchini makes 1 cup of shredded.
¼ cup pure maple syrup
Preheat oven to 350.
Mix together the dry ingredients (oats, flour, baking powder, sea-salt, protein powder, pumpkin pie spice).
In separate bowl (large), with a hand mixer, blend sweet potato, banana, zucchini, coconut butter, maple syrup.
Stir the dry ingredients into the 2nd bowl (mix until it looks like cookie dough). Add nuts (if using) and chocolate chips.
Drop onto foil lined baking sheet and bake 24 minutes. Allow to cool slightly, then remove to wire rack to cool completely. Store in airtight container on counter for up to 2 days, in fridge for up to a week.
Makes 12 large cookies or 24 smaller. Nutrition info is for 1 large cookie (divide by two if you make the 24 smaller cookie batch). 214 calories. 9 g protein, 25 g carb, 9 g fat, 4 g fiber, 10 g sugar.