2  overripe bananas 

2 teaspoons vanilla extract

50 g coconut sugar

80g natural peanut butter, salted 

80g Profusion Organic Peanut Cacao Protein Powder

20 g cocoa powder

1 teaspoon baking powder

40g rolled oats

70g mini vegan chocolate chips

  1. Preheat the oven to 180C (160C fan-assisted), and line a baking sheet with baking paper.
  2. Place bananas in a mixing bowl, and mash with a fork. Whisk in the vanilla, coconut sugar, and peanut butter.
  3. In a medium-size bowl whisk together the Peanut Cacao Protein Powder, cocoa, baking powder, and oats. If using unsalted peanut butter be sure to also add about ¼ tsp fine sea salt.
  4. Pour dry ingredients into wet, and stir to combine. Mix in the chocolate chips.
  5. Scoop up about 3 tablespoons of dough per cookie, put dough in your palm, squeeze them together, and roll into a smooth ball. Use your palms to gently flatten each cookie into a thick patty shape. Place on the baking sheet. 
  6. Bake for 12 to 14 minutes or until the bottoms are golden. Let cool for about 5 minutes, then transfer to cooling racks. Allow cookies to cool completely before storing.
  7. Serve and enjoy!

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