Easy-peasy chocolate-dipped protein coconut vanilla cookies

I don’t know about the lot of you, but when I’m stressed there are two things I do to calm myself down: I either do something sporty (running or throwing weights around works wonders!) or I cook, and more specifically bake. Cookies are relaxing, all right?

So the night before my oral exam Italian, I was baking. I had a whole lot of desicated coconut to go through – don’t aks me why I bought that 700 gram bag, I don’t know either – and I was in desperate need of something to distract my mind.

So this is what I came up with, and thank goodness that this experiment turned out well because I wouldn’t have wanted to be a witness of whatever would have happened to my nervous system if these cookies would’ve turned out to be a complete fail.

Hope you enjoy!

Easy-peasy chocolate-dipped protein coconut vanilla cookies

  • Servings: 9-10 cookies, depending on how much of the dough you eat before baking
  • Print

For the cookies

  • 1 banana, mashed
  • 30 grams desicated coconut
  • 30 grams unflavoured protein powder* (I use the vegan blend by MyProtein)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla essence**
  • 3 teaspoon plant milk
  • 1/2 teaspoon apple cider vinegar

For toppings

  • 100 gr. of chocolate (I use the 70% chocolate by Tony’s Chocolonely)
  • 30 gr. of desicated coconut

 

Directions

  1. Pre-heat the oven for 180°C.
  2. Mix the mashed banana with the coconut, protein powder and baking powder in a bowl.
  3.  Add in the vanilla aroma, plant milk and vinegar. Stir well, make sure everything is well-combined. The mixture might foam up a bit, due to the combination of baking powder and apple cider vinegar. Don’t worry, it’s a good thing 😉 This will make the cookies fluffy.
  4. Roll balls of circa 1 heaped teaspoon of dough and press them down on a lined baking sheet.
  5. Put the cookies in the oven. Bake them for 20 – 25 minutes, or until golden-brown.
  6. While they cool down, melt the chocolate au bain-marie.
  7. Dip the cookies half-way into the melted chocolate and then straight into a bowl with the desicated coconut.
  8. Place the cookies on a with baking paper lined plate and place in the fridge to cool down.
  9. Eat them all in one sitting. Enjoy!

  • If you prefer not to use protein powder, you could sub with 30 grams of oats. Don’t add all the milk right away if you opt for oats since protein powder tends to be drier. Make the mixture without the milk and add it as needed when it seems a little dry.
  • You could use vanilla-flavoured protein powder. In that case you can just leave out the vanilla essence.

If you make this recipe and decide to shoot a pic for on da Insta, please tag me @pineapplesntea. I’d love to see your creations! Or if you don’t do the Insta-thing but still want to share your baking skills with me, hit me up through the contact form of slide into my DM’s.

With all the lovies,

Silke

P.S.: the chocolate milk you see in the pic is the Original Hot Chocolate from ElementsForLife – I’ve got a post about their products right here, discount code included!

DISCLAIMER

The links in this recipe are no affiliate links, I do not earn anything from you clicking on them. This recipe is not sponsored or anything of the sort. The links are only there for your information.

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