Go Back
–+ servings
Fruit Sweetened Protein Cookies
Print Recipe
5 from 4 votes

Fruit Sweetened Protein Cookies

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: back to school snack recipes, breakfast ideas for school, dairy free snack recipes, gluten free breakfast ideas, gluten free snack recipes, healthy breakfast ideas, healthy snack ideas, molasses breakfast protein cookie recipe, protein breakfast, protein breakfast cookies, protein ideas, protein snack
Servings: 15 cookies
Author: Renee Kohley - Raising Generation Nourished

Ingredients

  • 4 small ripe bananas or 3/4 - 1 cup applesauce
  • 1/2 cup nut or seed butter of choice I used peanut butter
  • 2 cups pitted Nour Dates **If your dates are not super soft, soak them in hot water for 5 minutes so they blend easier. If using Medjool, use 1 cup
  • 1 tbsp vanilla extract
  • 1/2 cup whole flaxseeds
  • 2 1/2 cups rolled oats I use sprouted oats for best digestion
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup vanilla protein powder of choice
  • 1/2 tsp sea salt

Instructions

  • Preheat the oven to 350 degrees and line 2 sheet pans with unbleached parchment paper.
  • Put all of the ingredients into your food processor or high speed blender. It is important to add them into the blender in the exact order of the ingredient list so that the more liquidy ingredients will incorporate first and help the rest to blend and combine.
  • Blend the protein cookie ingredients until you get a sticky, cookie dough batter. You will have to scrape the sides down once or twice.
  • Use a cookie scoop to scoop 15 cookies onto your cookie sheets. Use the palm of your hand or the back of a measuring cup to press the cookies down into a disk. You may want to wet the palm of your hand with a little water so that the cookie dough doesn't stick to your hands. The cookies will not spread, so you want to press them down into the size cookie that you want.
  • Bake the cookies at 350 degrees. Depending on the texture that you prefer, you can bake the cookies for about 15 minutes for soft baked cookies, or 20-25 minutes for a crispy cookie texture. Either way look for a golden brown outer edge. I like these cookies a little crispier, so I bake them around 25 minutes and go for a dark golden color.
  • Let the cookies cool before handling. Store the protein cookies in an airtight container in the refrigerator for 2 weeks, or in the freezer for months. They thaw on the counter for breakfast overnight, or can be packed frozen for a lunchbox or snack and will thaw by lunchtime.