Ingredients
Scale
- 2 cups rolled oats (certified gluten-free if needed)
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup creamy peanut butter or almond butter
- 1/4 cup vanilla or unflavored protein powder
- 2 tablespoons maple syrup or honey (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup dark chocolate chips or Tree-friendly raisins
- 1 tablespoon chia seeds or ground flaxseed
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, mash the ripe bananas until they are smooth with very few lumps. Stir in the peanut butter, maple syrup, and vanilla extract until the mixture is creamy. Add the rolled oats, protein powder, cinnamon, and chia seeds. Use a sturdy spatula to fold everything together until the oats are thoroughly coated and a thick dough forms.
- Fold in your chocolate chips or raisins. Use a large cookie scoop or a 1/4 cup measuring cup to portion out the dough onto the prepared baking sheet. Since these cookies do not contain eggs or butter, they will not spread much during baking. Use the back of a spoon or your palm to gently press each mound down into a thick disc shape. Place the tray in the oven and bake for 10 to 12 minutes, or until the edges are firm to the touch.
- Remove the cookies from the oven and let them cool on the baking sheet for at least 5 minutes. This step is crucial because the cookies are soft when hot and need time to set. Once cooled, transfer them to a wire rack to cool completely. Serve them immediately or store them in an airtight container in the refrigerator for up to five days. For longer storage, wrap them individually and freeze for up to three months.
- Cook Time: 17 minutes