Part of being a frugal person is not wasting food. I really love bananas, but I’m super picky about their ripeness when I eat them plain. I never eat a plain banana unless there’s a little green on it, which you can guess causes me to have a lot of extra bananas lying about the place. The fun part of this is I get to experiment with baking! This morning I was kind of in a funk about what I wanted to have for breakfast. I had one lonely banana near to rotting on my countertop, which isn’t enough to make banana bread, sadly. I knew I could make breakfast cookies without leavening and if I used a vegan protein powder I could have a nice pop of protein for breakfast. I also had some plain nonfat Greek yogurt in the fridge, and I knew I could bake with that also. And thus a recipe is born!
I started with the two ingredients I needed to use up, then added dry ingredients for texture, and topped it off with good old chocolate chips, because who doesn’t want chocolate chip cookies for breakfast sometimes?!
These cookies were VERY moist, and probably don’t store well, but since all 3 cookies were 325 calories total, they didn’t last long enough to store! For an invent-as-you-go recipe, this one turned out quite well. In the future I’ll skip the PB2 and use cocoa powder and boost the firmness of the cookies with some old fashioned oats. They were sweet from the banana, tangy from the Greek yogurt and ooey gooey from the still warm chocolate chips, yum!
Banana Chocolate Chip Protein Breakfast Cookies
Super moist high protein breakfast cookies that are gluten free.
Never use whey protein powder in baked goods as it makes the texture like a 50 year old pencil eraser.
NUTRTITION: 322 cal, 40g protein, 10g fat, 42g carbs, 7g fiber
- 1 small overripe banana, about 85 grams after peeling (and I mean OVERRIPE)
- 1/2 cup plain nonfat Greek yogurt (I used Powerful brand)
- 2 tbsp powdered peanut butter (I used PB2)
- 25 grams vegan protein powder (I used Piping Rock Organic Brown Rice Protein Powder)
- 1 serving dark chocolate chips (I used Ghirardelli 60% Chocolate Chips)
- Preheat oven to 400 degrees.
- In a small bowl, mash banana and stir in yogurt.
- Stir in PB2 and protein powder until thoroughly combined.
- Gently fold in chocolate chips.
- Scoop batter out onto a parchment lined cookie sheet. I made 3 cookies.
- Bake 18-20 minutes. Allow to cool at least 10 minutes before consuming.
These cookies are VERY moist, so they won’t last long. Honestly, I couldn’t taste the PB2 at all, so next time I’ll try cocoa powder to see if I can get really fudgy cookies. What’s your go-to recipe for using up leftovers, other than soup? Let me know in the comments!