Ingredients:

  • 2 Large Ripe Bananas (approx. 225g)
  • 1 cup Natural Peanut Butter (250g)
  • 1/2 cup Rolled Oats (45g)
  • 2 Scoops Whey or Casein Protein Powder (60g)

Instructions:

  1. Preheat your oven to 350°F (180°C). In a large bowl, mash the bananas until they reach a liquid, soup-like consistency with no visible lumps.
  2. Stir in the natural peanut butter until the mixture is a uniform, mahogany-colored paste.
  3. Fold in the protein powder and the oats. Use a spatula to smush the dough against the sides of the bowl to ensure no pockets of dry powder remain.
  4. Scoop tablespoon-sized mounds onto a baking sheet lined with parchment paper.
  5. Use a fork to press a cross-hatch pattern into the top of each cookie to increase surface area for browning.
  6. Bake for 12 minutes until the bottoms are deeply golden and the tops feel dry to the touch.
  7. Let the cookies cool on the tray for at least 10 minutes to allow the proteins to firm up before moving.