Healthy Chocolate Cookies (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 cup mashed bananas, 2 large bananas
02 - 1/3 cup natural creamy peanut butter, can use almond butter
03 - 1/4 cup pure maple syrup, can use honey
04 - 1 large egg, can use a flax egg
05 - 2 teaspoons vanilla extract
06 - 3/4 cup oat flour
07 - 1/4 cup chocolate protein powder*
08 - 3 tablespoons unsweetened cocoa powder
09 - 1 tablespoon chia seeds, optional
10 - 1/2 teaspoons baking soda
11 - 1/2 teaspoon sea salt
12 - 1 cup old fashioned oats, plus 3 tablespoons
13 - 1/3 cup chocolate chips
14 - Flaky sea salt, for sprinkling on top

# Instructions:

01 - Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup. Set the prepared baking sheet aside.
02 - In a large mixing bowl, combine the mashed bananas, natural peanut butter (or almond butter), pure maple syrup (or honey), egg, and vanilla extract. Stir everything together until the mixture is smooth and well incorporated.
03 - To the same bowl with the wet ingredients, add the oat flour, chocolate protein powder, unsweetened cocoa powder, chia seeds (if using), baking soda, and sea salt. Stir gently until just combined, being careful not to overmix. Then fold in the old fashioned oats and chocolate chips until evenly distributed throughout the dough.
04 - Allow the cookie dough to rest in the bowl for 10 minutes. This resting time is important as it gives the oats and chia seeds time to absorb some of the moisture, helping the dough thicken and set up properly.
05 - Using a cookie scoop or spoon, portion out the dough onto your prepared baking sheet. Each cookie should be about 2 tablespoons of dough. Leave some space between each cookie to allow for spreading during baking.
06 - Place the baking sheet in the preheated oven and bake the cookies for 10 to 14 minutes. The cookies are done when they appear set around the edges but still soft in the center. Be careful not to overbake, as they will continue to firm up as they cool.
07 - Remove the cookies from the oven and immediately sprinkle the tops with a little flaky sea salt if desired. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely. The contrast of the sweet chocolate with the hint of salt creates a wonderful flavor balance.

# Notes:

01 - If you don't have chocolate protein powder, you can substitute with unflavored collagen powder.
02 - Alternatively, omit the protein powder and add 2 more tablespoons of oat flour and 2 more tablespoons of cocoa powder.
03 - For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
04 - Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

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