Nikki's Banana Bread Cookies ❤

Cookies without any add-ins. 

Cookies made with blueberries and glaze. 

Nikki's Banana Bread Cookies 

Soft, gluten-free banana-bread comfort—now in cookie form.

I am known for my streusel-topped banana bread. I make it for friends, family, holidays — pretty much a crowd favorite.

When I began eating mostly gluten-free and sugar-free-ish, I wanted that same cozy banana-bread energy in a healthy treat that worked better for the way I eat now. After many, many variations, I finally nailed it.

Daughter approved. Mama Bear happy.

These cookies are soft, moist, and unapologetically banana-bread-like — not crisp little hockey pucks pretending to be dessert. Give me a cup of coffee and two of these, and I am sitting pretty.

Then I saw someone make a glaze from protein powder and almond milk. Excuse me — whaaaaaat?

Naturally, I had to try it immediately. On these. It works.

Blueberries make them even better, cinnamon in the glaze is a very good decision, and diced apples are waiting in the wings for anyone feeling adventurous.

Banana bread cookies made with glaze, blueberries and peaches. 

Makes 18 cookies

About 18 standard cookies — or roughly 11 Nikki-sized cookies, because making them larger saves me a return trip to the kitchen. Efficiency.

Ingredients: 

• 1 1/2 cups fine almond flour
• 1/2 cup certified gluten free oats
• 1 scoop vanilla protein powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger or pumpkin pie spice 
• 2 teaspoons ground flax seeds (optional)
• 1 large egg
• 1 tablespoon maple syrup, honey, or monk fruit sugar
• 1 teaspoon vanilla extract
• 1 1/4 cup mashed banana

Optional Add-ins:

• 2/3 cup coarsely chopped walnuts
• 2/3 cup chocolate chips (sugar-free, if preferred)
• ½ cup frozen blueberries
• ½ cup finely diced red apple

Optional Protein Glaze:

• 2 tablespoons vanilla protein powder
• 1–2 teaspoons unsweetened almond milk or water
• Dash of cinnamon (optional, but highly encouraged)

Instructions: 

1. Place a rack in the upper third of the oven and preheat to 350°F. Line a baking sheet with parchment paper and coat it very lightly with nonstick spray.
2. In a medium bowl, whisk together the almond flour, oats, protein powder, baking soda, salt, cinnamon, ginger or pumpkin pie spice, and ground flax seed, if using.
3. In a separate bowl or large liquid measuring cup, whisk together the egg, sweetener, vanilla, and mashed banana.
4. Add the wet mixture to the dry ingredients and stir until thoroughly combined.
5. Fold in any chosen walnuts, chocolate chips, or diced apple. If using frozen blueberries, save them for the tops so the dough does not turn purple — unless purple cookies are the goal. No judgment.
6. Scoop the dough onto the prepared baking sheet in approximately 2-tablespoon portions. If using blueberries, press 3–5 gently into the top of each cookie.
7. Bake for 16–20 minutes, until the cookies are lightly puffed, set, and golden at the edges. Begin checking at 16 minutes; larger cookies may need the full 20.
8. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
9. For the glaze, stir the protein powder with 1 teaspoon almond milk or water. Add more liquid a few drops at a time until it reaches drizzling consistency. Add cinnamon if desired, then drizzle over fully cooled cookies.
   

Notes:

• For celiac-safe cookies, use certified gluten-free oats and verify that the protein powder, baking spray, chocolate chips, and all other packaged ingredients are certified gluten-free or prepared to your required cross-contact standard.
• If oats feel like too much fiber for you, leave them out. The cookies will be softer but still delicious.
• Frozen blueberries tend to bleed less than fresh berries when pressed into the tops. If a purple-blue cookie sounds delightful, mix them directly into the batter and live your truth.
• These are intentionally soft and moist, like banana bread. Let them cool fully before stacking.

Storage:

• Store the cooled cookies in an airtight container in the refrigerator for up to one week. Because they are deliciously moist, separate the layers with parchment paper so they do not merge into one enormous banana cookie — tempting, but inconvenient.

• To freeze, place parchment between the cookies and store them in a freezer-safe container. Take out one or two at a time; they thaw quickly. If patience is not currently available, microwave one for 10–12 seconds.
  

Macros:

• Per 1 of 18 cookies: approximately 84 calories | 7 g carbohydrate | 2 g fiber | 4 g protein | 5 g fat

• Source: Nikki M. Schemmel