These are semi-healthy cookies at their finest. Filled with yummy vegan protein goodness, sweet banana and studded with colorful sprinkles, these little chewy protein cookies will make you smile.
And probably be gone faster than you can say Banana Funfetti Protein Cookies.
So…does my blog seem super speedy to you?
Even if you don’t notice it…I feel like it’s a bazillion times faster. When a blog is 4 years old and contains as many pictures as mine (and as many things as I like to cram into the sidebar/footer), it tends to run a bit slower.
I was having a hard time even responding to comments on my blog because just scrolling down and waiting for the page to refresh when I would submit each comment took forever. It was super frustrating because I LOVE chatting with you guys so I finally decided to hand my troubles over to the professionals. (<-affiliate link because I’ve had an amazing experience) Sorry if I never responded to certain comments because it got to the point some nights where I just had to close the laptop and walk away.
For some reason I thought switching my theme would help the slowness issue, but not so much.
Don’t get me wrong, I’m all about this new look and I’m so happy I was able to customize so much with the Foodie theme (<-affiliate link. it’s seriously awesome.) such as colors, fonts, layout, archives, etc, but I finally realized I was spending too much time being frustrated and not enough time doing what I love—creating content and socializing with all of you!
But more on that later because I have some yummy cookies to chat with you about!
Like seriously yummy. Like these were gone in 48 hours yummy.
Banana Funfetti Protein Cookies.
Not only were they so delicious they were extinct in two days, they were also semi-healthy so we didn’t have to feel too guilty over the amount of cookies consumed.
Okay, I ate most of them..so I guess I should say I didn’t feel too guilty. Plus the recipe makes a relatively small batch. Relatively being the key word.
I’ve been making recipes in sets of twos lately. I will pick two things I want to make, completely devastate my kitchen with flour, beans, sugar, pots, pans, baking sheets etc. Then I will assemble said food to take pictures really really fast [because natural lighting in an apartment facing a courtyard happens in a very short window (<-ha!) of time].
I will then spend the next hour complaining to Dave I have so. many. dishes. to do! Boo hoooo.
I’m such a baby sometimes. But these mad kitchen tornadoes bring about things like Berry Swirl Oat Bread and this amazing Taco Chili and Corn Muffin recipes that I still need to share, so overall it’s not too bad.
This foodie excursion happened the Friday Dave’s parents were getting into town. You know because I didn’t have enough cleaning to do. LOL. I apparently love creating chaos for myself.
If you know me, you know I LOVE cookies. If it were possible to live off the little beauties, I totally would. I have a whole Pinterest board full of the dessert. Cookies make me all nostalgic and think of baking with Mama Sue when we were little.
I am even 90% sure that cookies are going to be the topic of one of my ebooks. The other is going to be how I eat dessert every day. Seriously guys, I love cookies.
My goal this time was to make a yummy protein cookie using Skoop (because Maddie suggested it in my last cookie post) and let me tell you..it was successful! I was thinking about my Chewy Almond Funfetti Cookies and my Banana Chocolate Chip Confetti Bars and the ideas swirled into one winner of a cookie. The texture is like a sugar cookie and banana muffin top had a baby. Plus who doesn’t like sprinkles?? So soft, sweet and fun!
- 1/2 cup butter
- 1/3 cup sugar
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 banana, pureed or mashed
- 1/4 cup vegan protein powder*
- 1/2 cup all purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 + 1/2 tsp cornstarch
- 1/4 tsp salt
- 1/8 cup sprinkles
- Preheat oven to 350 degrees F.
- Cream together butter and sugar. Add in banana and extracts.
- In a separate bowl, whisk together dry ingredients.
- Slowly add in dry ingredients to wet and mix (in thirds works best for me).
- For easier to manage dough, refrigerate at least an hour before rolling into balls.
- Bake 8-10 minutes at 350 degrees F on a greased baking sheet.
- *I use Skoop B Strong Vanilla, but you could substitute with another vanilla protein powder or even flour if you add some other sweetener or extra vanilla.
If you like, you can link-up any healthy or semi-healthy or healthified recipes here! I know I only mentioned it in yesterday’s Did You Know post, but I decided I’d do a sort of soft reveal of my Semi-Healthy Saturday Link-Up.
What’s your favorite cookie?
How do you “healthify” foods?
PS I’m all about Pinterest this year, so I would LOVE IT if you could pin one (or two!) of these images!
Pin with me!
Linking up to:
(All of the lovely link-ups I participate in here.)
Disclaimer: I am a Skoop affiliate because I completely back their product and use it myself. The discount I get is pretty sweet too…if you want to sell Skoop yourself, head over here and click SELL SKOOP!