Ingredients
Scale
- 2 cups Rolled oats (old fashioned)
- 2 scoops Vanilla or Chocolate protein powder (approx. 60g)
- 1/2 cup Creamy peanut butter (or almond butter)
- 2 large Ripe bananas, mashed
- 1/4 cup Maple syrup or honey
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Ground cinnamon
- 1/4 cup Mini dark chocolate chips
- 1 tablespoon Chia seeds (optional for extra crunch)
Instructions
- Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. In a large mixing bowl, mash the ripe bananas until they reach a smooth, liquid-like consistency. Whisk in the peanut butter, maple syrup, and vanilla extract until the wet mixture is well combined and creamy.
- Add the rolled oats, protein powder, cinnamon, and chia seeds to the wet ingredients. Fold everything together with a spatula until no dry pockets of protein powder remain. Gently stir in the mini chocolate chips. Use a large cookie scoop or a rounded tablespoon to drop mounds of dough onto the prepared baking sheet. Since these cookies do not contain eggs or baking powder, they will not spread much. Press each mound down slightly with the back of a spoon to create a thick cookie shape.
- Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the edges are slightly golden brown and the cookies feel firm to the touch. Remove them from the oven and let them cool on the baking sheet for at least 5 minutes. This cooling period is crucial as it allows the cookies to set and firm up. Once cooled, serve immediately or store them in an airtight container for the week ahead.
- Cook Time: 17 minutes