I’m sure you’re already aware of this, but a large portion of my recipes are typically plant based anyway, but since adopting a more plant based diet, I’ve been trying to focus on getting more creative with veggie and vegan alternatives and have really been enjoying it! Typically when making protein based desserts, I would usually bake with eggs because these not only help to up the protein content, but I also find baking with them a little easier because that’s just what I’m used to. However, I’m trying to take a step out of my comfort zone and practice my vegan baking stills!
This cookie dough turned out to be everything that I wanted it to.. and more! I was originally aiming for a cookie dough, blondie kinda texture, but once they were out of the oven I soon discovered that they were waaaay too gooey for slicing into blondies. That’s quite often the nature when it comes to recipe testing; things don’t always turn out how you envisaged them in your mind, but that can be a blessing! For example: at times like this when you create an epic batch of COOKIE DOUGH! This is SO gooey, soft and sweet with the delicious hint of banana flavour! Literally, once you try one spoonful, you will just want to park yourself on the sofa and devour the whole dish! The written recipe states that this serves two people, but I think you could definitely share each of these, so it could stretch to four, depending on how hungry you are of course!
One of my favourite things about this recipe is just the simplicity and how quick is actually is to make! I think it would be the ideal dessert to serve to friends if you’re hosting a dinner or for a girly night in in front of a chick flick. It looks like you’ve spent ages in the kitchen getting your bake on, when in fact the whole thing takes about 20 minutes of less! This also requires fairly minimal equipment, so you won’t even need a blender or food processor to make this one! AND.. it’s completely plant based, which means that you can still tuck into these little dishes of delight if you’re taking part in Veganuary or just generally eat a plant based diet. Similarly, if you’re making dinner for someone who’s vegan or is trying it out for this month, then I would definitely recommend making them this for dessert.. I’m sure they will very much appreciate it!
Like lots of the recipes on here, this epic dessert is gluten, dairy and refined sugar free; as I’ve used a combination of the banana, protein and agave to sweeten and then gluten free oat flour in place of regular plain flour. If you are very sensitive to gluten, then do make sure to use GF oat flour or simply make your own by blending up your oats to create a fine texture. This method can often be a little more cost effective as well and it’s super quick and simple to do, so you could whiz up a large batch ready to have on hand for any future baking extravaganzas. Not only does the banana provide a beautifully mellow sweetness, but it’s a great vegan egg replacement and is what really helps to achieve that soft cookie dough-esque texture in this recipe!
Vegan Protein Baked Cookie Dough
- Yield: 2 servings
- 1 ripe banana
- Tbsp smooth peanut butter
- 28g oat flour
- 3 tbsp agave/maple/brown rice syrup
- 22g vanilla vegan protein
- Pinch sea salt
- handful chopped dark/raw chocolate
- Preheat the oven to 180c.
- Mash the banana with the back of a fork until smooth.
- Add in the sweetener and peanut butter and mix again so that everything is well combined.
- Pour in the dry ingredients (apart from the chocolate) and fold the mixture together to create a smooth batter.
- Pour this into your baking dishes (I used two small dishes, which I greased lightly with some coconut oil) and add in the chopped dark chocolate pieces.
- Pop these into the oven to bake for around 12 minutes. Allow to cool slightly (just so you don’t burn yourself!) then serve and enjoy!