Ingredients
Scale
- 2 large ripe bananas, mashed (the spottier, the better)
- 2 cups old-fashioned rolled oats
- 1/2 cup creamy natural almond butter or peanut butter
- 1/4 cup vanilla protein powder (whey or plant-based)
- 1 teaspoon ground cinnamon
- 1/4 cup mini dark chocolate chips or raisins
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. This ensures easy cleanup later.
- In a large mixing bowl, peel the bananas and mash them thoroughly with a fork or a potato masher. Aim for a smooth consistency with very few lumps, as this acts as the primary binder for the cookies.
- Add the almond butter, vanilla extract, and cinnamon to the mashed bananas. Stir until well combined. Gradually fold in the rolled oats and the protein powder. Stir until the oats are fully coated and the powder is completely integrated into the dough.
- Gently fold in your chocolate chips or raisins. Using a large spoon or a cookie scoop, portion the dough into 12 even mounds on the prepared baking sheet. Since these cookies don’t spread much during baking, use the back of a spoon to gently flatten them into a cookie shape.
- Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the edges are slightly golden brown and the cookies feel firm to the touch. Remove from the oven and let them cool on the pan for at least 5 minutes before transferring them to a wire rack. Cooling helps them set and stay chewy.
- Cook Time: 17 minutes