Optional add-ins: pinch or two of kosher or sea salt; raisins, dried cranberries or dried fruit of choice; shredded coconut; sprinkle of cinnamon or pumpkin pie spice; chocolate chips; chopped nuts or seeds
Pre-heat the oven to 350 degrees F, and line a baking sheet with parchment paper (or lightly grease it).
In a mixing bowl, mash the bananas (peel first!) with a fork until mostly smooth.
Mix in the protein powder until it’s fully combined and not clumpy. Stir in the oats. I like to add a pinch or two of salt and about 1/4 cup of dried fruit.
Spoon mounds of the mixture onto the prepared baking sheet. (I use a large ice cream scoop and level it off for 8 evenly sized cookies.)
Use the back of a spoon to shape them into nice circles if you aren’t using an ice cream scoop, and then flatten to desired thickness as the cookies will not spread during baking. Bake for approximately 12 minutes, give or take a few minutes, depending on thickness of cookie and individual oven.
Remove from the oven and cool. Once cool, transfer to an airtight container and store at room temperature for several days or refrigerate for extended freshness.