Oatmeal protein cookies
Instructions
Questions about oatmeal protein cookies
Make a batch of our oatmeal protein cookie treats to satisfy your sweet tooth. Explore our FAQs for tips on personalising your cookies, advice on storage for lasting freshness, and adding spices.
Ingredients
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Bananas, ripe
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2 |
|---|---|
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Coconut oil
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32 ml |
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Peanut butter
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90 g |
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Salt
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1 pinch |
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Coarsely rolled oats
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150 g |
Other recipes
Choose overripe bananas for this oatmeal protein cookie recipe
Struggling to find a use for some older bananas in your fruit bowl? Good news! Ripe bananas are best for making these cookies because their natural sweetness enhances the flavour, reducing the need for additional sugar. Their soft texture also makes them easy to mash and incorporate into the dough, ensuring a smooth, even consistency. The increased moisture content also helps keep cookies soft and chewy.
No hand blender? No problem
While access to a hand blender will make preparing the cookies easier, it’s still possible to do by hand and produce great results. Start by mashing the ripe bananas thoroughly with a fork or masher in a bowl. Melt the coconut oil gently, then gradually mix the melted coconut oil and peanut butter into the mashed bananas, stirring continuously with a whisk or wooden spoon to ensure they are well combined. Finally, add the salt and continue mixing until the mixture is smooth and free of lumps.
How to shape sticky oatmeal protein cookie dough
If you’re experiencing problems shaping the cookies due to stickiness, try chilling the dough for at least 30 minutes to make it easier to handle. Lightly grease your hands or use a small amount of flour to prevent the dough from sticking to your fingers. Use a spoon or cookie scoop to portion the dough and roll it into balls between your palms. You can also flatten the balls slightly with a dampened fork or the back of a spoon.
The art of balancing flavours
Mastering the balance of flavours is essential for making cookies that satisfy your tastebuds. Ripe bananas provide a subtle sweetness that blends well with the savoury taste of peanut butter. Rolled oats add texture and a nutty flavour that anchors the overall taste.
It's important to consider the distinct qualities of each ingredient. Use bananas at their peak ripeness for the sweetest flavour. When selecting oats, think about their texture; larger flakes add chewiness, while ground oats make the cookies softer.
Presentation and serving ideas
The presentation of oatmeal protein cookies matters as much as their flavour. For an elegant touch, press the tops with a fork before baking to create a traditional pattern. After baking, present the cookies on a rustic plate to highlight their homemade charm.
Add fudgy protein balls with dates, salted caramel protein bars, or warm-from-the-oven banana protein muffins for a protein-packed snack platter celebration of textures, flavours, and indulgence.
Nuanced tips for oatmeal protein cookie perfection
To excel in baking oatmeal protein cookies, try these extra tips. Place your cookies on parchment paper or a silicone mat to avoid sticking and achieve even cooking. Consider gently warming your coconut oil and peanut butter before adding them to the blender; this helps them incorporate more smoothly with the bananas.
Also check the consistency of your dough. If it feels to dry, add a small amount of water until you have achieved the perfect texture. Lastly, watch your cookies in the oven, and if they start to brown too much, lightly cover them with foil. This prevents them from burning and ensures they bake evenly. These careful touches will help perfect your cookies, making them a delightful treat for any time of the day.
