Servings: 4 Total time: 30 min
Ingredients
Banana, very ripe
1 cup Oats, old-fashioned or quick oats
1 Egg, lightly beaten
1 scoop Vanilla Protein Powder
1/4 cup Peanut Butter
1/4 tsp Cinnamon
1/2 tsp Vanilla Extract
2 ozs Dark Chocolate Chips, Sugar-Free (such as Lily's)
Directions
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
In a medium bowl, mash the bananas.
Add the oats, protein powder, egg, cinnamon, salt, vanilla, and peanut butter, and chocolate chips and mix with a fork until combined.
Form the cookie dough into 8 balls, approximately 1.5 inches in diameter. Then, place them on the prepared cookie sheet and press into a flat cookie shape.
Bake for 16 to 20 minutes, until golden. Allow the cookies to rest for five minutes on the cookie sheet before transferring to a cooling rack to cool completely. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to five days or store in the freezer for up to three months.
Serving Size: One serving is equal to two cookies.
Optional Ingredients: Add chopped almonds, walnuts, or pecans.
Gluten-free: Use gluten-free oats.
Vegan: For each egg, combine 1 Tbsp. flaxseed meal with 3 Tbsp. water with a fork or whisk. Let the mixture sit for 5 minutes until it resembles a thick, gel-like consistency.
