1 1/8 Banana (ripe)
1/4 cup Egg Whites
1 1/2 tbsps Tahini
1/3 cup Vanilla Protein Powder (plant-based)
1/3 cup Oats (rolled or quick)
1/3 tsp Cinnamon
3 tbsps Raisins
3 tbsps Ground Flax Seed
Preheat the oven to 350oF (177oC) and line a baking sheet with parchment paper.
Mash the bananas in the bottom of a mixing bowl. Add in the egg whites and tahini, and mix everything well.
Add in the remaining ingredients and mix well again.
Scoop the batter onto the baking sheet to form cookies. Use the lid of a wide-mouth mason jar as a mould.
Bake the cookies in the oven for 18 to 22 minutes, or until bottoms are golden brown.
Remove from oven, let cool completely on the baking sheet and enjoy!
Protein Powder: This recipe was developed and tested using a plant-based protein powder. Results may vary if using a different type of protein powder.
Leftovers: Store in the fridge up to 4 days, or in the freezer for up to 6 months.
No Tahini: Use sunflower seed butter, almond butter or peanut butter instead.
No Raisins: Use dried cranberries, chocolate chips or cacao nibs instead.
Total time: 30 minutes