| Yields | Preparation Time | Cooking Time |
|---|---|---|
| 9 | 5 mins | 15 mins |
| 1. | Preheat oven to 220 ºC. |
| 2. | Combine all of the ingredients together adding in the chocolate chips last, your batter should be runny, however this will be dependent on your ripeness of the bananas. |
| 3. | Spoon the mixture onto a baking tray that has been cover in baking proof paper, creating little cookie shaped circles. |
| 4. | Bake for 15 minutes and allow to cool on a cooling rack for 5 minutes before eating. |
| 5. | Note: they keep up to 2 weeks in the fridge and 1 month if frozen in an airtight bag in the freezer. When defrosting, use the microwave as this will ensure the cookies stay moist. |
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There are 161 calories in 1 serving of Protein Cookies.
Calorie Breakdown: 41% fat, 39% carbs, 20% prot.
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