3 ripe bananas
1 cup quick oats
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1 packet (30 grams) chocolate whey protein powder
1 teaspoon vanilla extract
1 tablespoon agave nectar
½ cup dark chocolate chips
¼ cup raw almonds
Heat oven to 370 degrees. Line a cookie sheet with parchment paper.
Mash bananas with a fork, or purée them in a food processor or blender. Hand mix the pureed bananas with oats, protein powder, agave, and vanilla extract. The batter will be very soupy, but it will firm up while it bakes. Add the chocolate chips and almonds liberally, folding them into the dough. Use a large spoon to scoop them onto a prepared pan. Bake 12-14 minutes.
Makes 16 cookies.