Recipe of the Week - Peanut Butter Banana Oat Protein Cookies

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INGREDIENTS

  • 2 medium very ripe bananas

  • 1 cup old fashioned oats, or quick oats (check labels for gluten-free)

  • 1 scoop vanilla protein powder, I like Orgain

  • 1 large egg, lightly beaten

  • ¼ teaspoon cinnamon

  • Pinch kosher salt

  • ½ teaspoon vanilla extract

  • ¼ cup peanut butter, or nut butter, or seed butter

  • ¼ cup sugar free chocolate chips, such as Lily's

INSTRUCTIONS

  • Preheat oven to 350 degrees F. Line 2 sheet pans with parchment or silicon baking mats.

  • Move oven racks to the second from top and second from bottom slots.

  • 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.

  • Scoop ¼ cup of mixture and place on a baking sheet, flatten the top slightly with the back of the measuring cup. Repeat with remaining mixture, adding 4 cookies to each sheet.

  • Bake for 16 to 20 minutes, rotating pans ½ through bake time to allow for even browning.

  • Allow to cool 5 minutes on the pan then transfer to a wire rack to cool completely.

NOTES

  • Store in an airtight container in the refrigerator for up to 4 days. Can be eaten warm, cold, at room temperature or warmed in the microwave for 10 seconds.

Nutrition Information

  • Serving Size: 2 Cookies

  • Calories: 304

  • Carbohydrates: 39g

  • Protein: 12g

  • Fat: 14.5g

  • Saturated Fat: 4g

  • Cholesterol: 47mg

  • Sodium: 140mg

  • Fiber: 8.5g

  • Sugar: 9g