Ingredients
- 3/4 cup banana about 1 1/2 medium bananas, mashed
- 1/4 cup natural peanut butter
- 3 tablespoons coconut sugar or brown sugar
- 1/2 teaspoon vanilla extract
- 1 cup gluten-free chocolate chip protein pancake mix
- 1/3 cup quick-cooking oats
- Pinch of salt
Instructions
- Preheat your oven to 350°F and line a cookie sheet. Set aside.
- In a large bowl, combine the mashed banana, peanut butter, coconut sugar, and vanilla extract. Mash together with a fork until evenly combined.
- Add in the protein pancake mix, quick-cooking oats, and a pinch of salt and stir until evenly combined. Your dough will be wet and sticky.
- Drop the dough by heaping tablespoons onto the prepared pan.
- Bake until the tops of the cookies just look set, about 8-9 minutes. Let cool on the pan for 5 minutes, and then transfer to a wire rack to cool completely.
- Serve.
