Banana-doodles (breakfast cookie)

Ingredients for 6 cookies

Cookie
3 scoops vanilla protein powder (approx. 1/3 cup)
1/2 cup sifted coconut flour
1 Tablespoon ground cinnamon
1/2 teaspoon ground cardamom
1 Tablespoon baking soda
1/4 teaspoon sea-salt
2 packets Stevia
4 egg whites (or 1 cup liquid egg whites)
1 cup mashed banana
1/4 to 1/2 cup unsweetened vanilla almond milk

Frosting
3 scoops vanilla protein powder (approx. 1/3 cup)
2 packets Stevia
1/2 teaspoon pure vanilla extract
1 Tablespoon butter (unsalted), softened (or coconut oil for dairy-free)
1/4 cup unsweetened vanilla almond milk

Directions

1. Cookie
Preheat oven to 350. Line baking sheet with foil & spray with oil (I used coconut oil).

2. Whisk dry ingredients in a large bowl until well blended.

3. In a medium bowl, beat egg whites until fluffy. Slowly add mashed banana.

4. Stir the egg white/banana mixture into dry ingredients, then add almond milk until moistened all the way through.

5. Separate into 6 balls, and place on foil lined & sprayed baking sheet. Flatten slightly so they look like large cookies.

6. Bake 22-25 minutes or until tops are golden and knife inserted in center comes out clean.

7. Transfer to wire rack to cool.
Frosting

8. Stir together until mixture resembles frosting. Spread over the six Banana-doodles.

9. Store in airtight container in refrigerator for up to 4 days.

desserts, baked goods, banana, cookies, dairy-free, dessert, sugar-free, coconut flour, grain free October 04, 2012 01:09