Ingredients
Equipment
Method
Baking Process
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mash the ripe bananas in a large bowl until smooth.
- Add almond butter and mix until creamy and well blended.
- Stir in protein powder, ground cinnamon, baking powder, and salt.
- Fold in chia seeds and rolled oats until a thick dough forms.
- Mix in mini dark chocolate chips.
- Scoop 12 equal portions onto the baking sheet and gently flatten.
- Bake for 12-14 minutes, until edges are golden and tops are set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Nutrition
Notes
These cookies store well in an airtight container for up to a week or can be frozen for longer storage. Reheat in the microwave for a few seconds for a warm treat.
