Description
Chewy cookies centered on almond flour with soy protein and powder for a satisfying boost. Flavored with cocoa and ginger, sweetened solely by banana and inulin. Butter and egg whites create a tender bite while chickpea powder adds subtle nuttiness. Ideal grab-and-go treat baked in 15 minutes.
Cultural Background
Almond-based sweets trace back to Mediterranean and Middle Eastern traditions where ground almonds feature in pastries and confections for texture and richness, such as in marzipan or macaroons from European and North African cuisines. The use of banana as a natural sweetener draws from tropical fruit traditions in baking across Latin America and Asia for moisture without refined sugars. Modern protein-enhanced versions reflect contemporary health and fitness trends combining ancient nut flours with supplemental powders like soy and chickpea for nutrition.
Recipe Info
PREP TIME: 15 minutes
COOK TIME: 15 minutes
TOTAL TIME: 30 minutes
SERVINGS: 16
DIFFICULTY: Easy
Ingredients
- 2 cups almond flour
- 1/2 cup soy protein powder
- 1/4 cup soy powder
- 1/4 cup chickpea powder
- 1/4 cup unsweetened kokoa powder
- 2 large ripe bananas mashed smooth
- 1/4 cup inulin
- 1/4 cup butter softened
- 2 large egg whites
- 1 teaspoon ground ginger
- 2 tablespoons psyllium husk
- 1/4 cup cashew nuts chopped
- 2 tablespoons milk if needed for consistency
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl whisk together the almond flour, soy protein powder, soy powder, chickpea powder, unsweetened kokoa powder, inulin, psyllium husk, and ground ginger until evenly combined.
- In a separate bowl mash the ripe bananas until very smooth then stir in the softened butter and egg whites until the mixture is creamy and uniform.
- Pour the wet banana mixture into the dry ingredients and stir vigorously until a thick dough forms adding the chopped cashew nuts and 1 to 2 tablespoons milk only if the dough feels too dry or crumbly to hold together.
- Scoop the dough by heaping tablespoons onto the prepared baking sheet spacing them 2 inches apart and gently flatten each into a cookie shape about 1/2 inch thick.
- Bake in the preheated oven for 15 minutes until the edges are lightly set and the tops feel firm to the touch with a slight chew in the center.
- Remove from the oven and let the cookies cool completely on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling and firm up.
Tips
- Mash bananas very thoroughly to avoid lumps and ensure even sweetness and moisture throughout the cookies.
- Avoid overmixing once the wet and dry ingredients are combined to keep the texture tender rather than tough.
- For a variation substitute orange juice for the milk to add a subtle citrus note that complements the ginger.
Nutrition
Calories: 140
Protein: 7g
Carbs: 12g
Fat: 8g