Name: Banana Walnut Chocolate Chip Protein Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Vegan
Ingredients: 1 flax egg (1 TBSP golden flaxseed meal + 3 TBSP filtered water); 2 large or 3 medium ripe bananas, mashed; 1/2 cup vanilla protein powder (I used Tone It Up); 1/2 cup gluten-free old-fashioned oats; 1/2 cup superfine almond meal; 1/2 cup dark chocolate chips; 1/2 cup Grandy Pantry Organic Walnuts Halves & Pieces

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Easy banana protein cookies packed with dark chocolate and walnuts. Bake them for a portable protein rich snack for all your adventures!

The moving count down is ON, friends.

In just five sleeps I’ll be slumbering in a new state!

Right now life feels really busy.

When I’m not working on stuff for F&V, I’m working on the loaded logistics of moving.

Scheduling U-haul rentals, final cleaning, and key exchanges in their appropriate order.

Bribing friends and family to pretty please come help me move in exchange for pizza and vegan treats.

So, would you come for Banana Walnut Chocolate Chip Protein Cookies?

I’m hopeful these cookies get me through my moving week and I know they’ll sustain whatever adventures you have going on right now.

They’re totally vegan, gluten-free, and refined-sugar-free with a banana-oat base and plenty of dark chocolate and walnuts.

Mix and bake them for a protein-packed snack that’s perfect for an outdoor adventure, moving day, or workday snack.

What You Need to Make Banana Walnut Chocolate Chip Protein Cookies

Here’s what you need:

flax egg
ripe bananas
vanilla protein powder (I used Tone It Up)
gluten-free old-fashioned oats
superfine almond meal
dark chocolate chips
Grandy Pantry Organic Walnuts Halves & Pieces

That’s it!

How to Make Banana Walnut Chocolate Chip Protein Cookies

These cookies are so easy to mix up with ripe banana, oats, almond flour, and some killer mix-ins.

First, preheat the oven to 350°F and line a baking sheet with parchment paper for easier clean up.

In a medium to large mixing bowl, smash up your ripe bananas with a fork.

The number of bananas is forgiving; I like to use 2 large bananas or 3 smaller bananas.

You can start with 2 bananas and add a third if the mixture is too dry.

Next, add in the vanilla protein powder, oats, almond meal, and cinnamon and stir to combine everything.

The mixture should be thick, sticky, and very scoopable.

My Favorite Pantry Staples

Once the batter is ready, mix in the dark chocolate chips and walnut halves.

I used Grandy Pantry Organic Walnuts Halves & Pieces to add some serious nutty flavor, crunch, and extra protein to these cookies.

You might have heard me talk about Grandy Oats before; they make some of my favorite grain-free granola!

My personal favorite is the Chocolate Chunk Coconola; it’s made with toasted coconut and chunks of dark chocolate…yum!

What you might not know is that Grandy Oats also sells staple pantry items from their Grandy Pantry.

These high quality, organic ingredients are perfect to stock up on and use in your favorites recipe and meals.

I used the Grandy Pantry Organic Walnuts Halves & Pieces in this cookie recipe.

These delicious walnuts are also found in Grandy Oats Honey Nut Granola, Antioxidant Trail Mix, and Classic Granola.

Keep them on hand for throwing into snacks, trail mix, cookies, and anywhere you need a handful of walnuts!

Make the Cookies Yours

I left my Grandy Pantry Organic Walnuts in their original halves and pieces, but you can also crush them first for a finer consistency, if you prefer.

Once the dark chocolate chips and walnuts are well distributed, you can start creating the cookies!

With a 1- 1.5 TBSP cookie scoop, portion out heaping tablespoons of cookie dough and place them on the baking sheet.

You can leave the cookies domed like I did, or slightly flatten them with your hands.

Choosing one or the other won’t impact the bake time; just the aesthetics!

Notes on Meal Prep

Transfer the cookie sheet to the oven and bake them for 12-13 minutes.

You’ll know the cookies are down when the bottoms are golden brown and the top is set and lightly browned, too.

I know it’s hard to wait one you see melty chocolate and toasted walnuts, but I recommend allowing the cookies to cool for about 10 minutes before serving.

When the cookies are completely cool, you can store the leftovers in an airtight container in the refrigerator.

How to Serve Banana Walnut Chocolate Chip Protein Cookies

Enjoy these Banana Walnut Chocolate Chip Protein Cookies as a portable breakfast, sturdy snack, or healthy dessert.

They’re a fantastic healthy snack that’s vegan and gluten-free with no added sugars.

I love mine for an easy mid-morning or afternoon snack.

They’re perfect to throw in your purse, backpack, or gym bag for a healthy snack for adventuring.

The cookies keep at room temperature for 3-5 days and refrigerated up to one week.

Make sure to store them in an airtight container so they don’t get dried out!

You can also freeze them for long term storage and heat them up on long days.

Enjoy!

More Protein Cookies

I Want to Hear From You

If you make this Banana Walnut Chocolate Chip Protein Cookies recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren