👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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2
In a large mixing bowl, mash the ripe bananas thoroughly until smooth. Add the nut butter, maple syrup, and vanilla extract. Stir until well combined and creamy.
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3
Add the rolled oats, plant-based protein powder, baking powder, cinnamon, and salt to the wet ingredients. Mix well with a spatula until just combined and no dry streaks remain.
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4
Gently fold in your optional mix-ins, such as vegan chocolate chips.
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5
Spoon about 1.5 to 2 tablespoons of dough per cookie onto the prepared baking sheet. Gently flatten and shape them into rounds, as they will not spread much during baking.
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6
Bake for 12-15 minutes, or until the edges are lightly golden brown and the cookies feel set. Baking times may vary.
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7
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up.
💡 Notes
For best results, use very ripe bananas. If the dough seems too dry, add a teaspoon of plant milk. For a nut-free version, use sunflower seed butter. Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
🥗 Nutrition (per serving)
Calories
160 kcal
Protein
8g
Total Fat
7g
Saturated Fat
1g
Carbs
20g
Fiber
3g
Sugar
7g
Sodium
100mg
Cholesterol
0mg
