Chocolate Chip Banana Bread Cookies


Chocolate Chip Banana Bread Cookies!!!  This is what happens when two of my favorites come together.  If you like banana bread and chocolate chip cookies as much as I do, you will love these soft-baked macro-friendly goodies! I def recommend you eat them warm.  The sweet, melty chocolate and fluffy texture are everything!!

I have been working on a couple different protein cookie recipes. Chocolate chip is naturally one the first flavors that comes to mind since I lived to lick the bowl when my mom made a batch for us kids back in the day.  Today, I add chocolate chips to my oatmeal and everything else I can get away with!  In fact, adding chocolate chips to my banana bread recipe is already a big hit, but I have never made the cookie counterpart before. I’m so glad I did! If you bake a batch of these babies, please tag me @lafemmevegan


Tru Supplements Banana Maple Muffin protein powder from their Dessert Line inspired me to create this combo.  The flavor is a game changer! Sure, you could make these with any plant-based protein powder, but if you’re ready to level up your cookie game, I highly suggest you use this one.  Tru’s dessert line is a crowd favorite anyway.  It’s delicious mixed into oatmeal and tastes great even as a plain shake with water.  If you decide to try it, please take advantage of my code JAS15 to save 15% on your total order. 



  • 1 scoop Tru Supplements Banana Maple Muffin protein powder

  • 2 Tb Bob’s Red Mill Paleo Baking Flour

  • 1 Tb Truvia Brown Sugar Stevia Blend

  • 1 tsp Baking Powder

  • 1 tsp Pumpkin Spice

  • 1/2 c Unsweetened Applesuace

  • 1 Tb Bob’s Red Mill Egg Replacer mixed with 2 Tb warm water

  • 1 Tb Unsweetened Almond Milk

  • 1/2 tsp Vanilla Extract

    Makes 6 servings

    Macros per serving 6p/2f/10c

Pre-heat your oven at 350 degrees.  Set aside the chocolate chips.  Then start putting things together by making your flax egg (or egg replacer) in a mixing bowl.  While it’s setting for a couple of minutes, mix all of the dry ingredients in a separate bowl.  Go ahead and add the rest of the wet ingredients into your main bowl with the vegan egg mixture.  Then add your dry ingredients to the batter a little at a time until everything is well combined, but be careful not to over mix the, or your cookies won’t rise as well.

Line a baking sheet with parchment paper.  Form the dough into 6 equal-size balls.  Set them on the baking sheet and press down a bit with the palm of your hand to flatten the surface.  Then add an even amount of chocolate chips onto the top of each cookie.  Press them into the dough a little because the cookies will fluff up as they bake.  Place in the oven to cook for 18-20 minutes.