- 4 very, very ripe bananas
- 1 cup brown sugar
- 1 cup Pamela’s Gluten Free Baking and Pancake Mix
- 3 cups Gluten Free Oats
- 1-2 tsp cinnamon
- 2 scoops vegan protein powder, vanilla
- 2 tsp bourbon vanilla extract
- 1/2 cup slivered almonds
Mash together bananas, sugar, cinnamon and vanilla extract. Add in gluten free flour and gluten free oats. Stir together until thoroughly incorporated. Add in protein powder and mix well. Fold in slivered almonds.
Make 8 large scoops of “cookie batter”, and gently flatten with bottom of a glass or mug to about 1/2 inch thickness. Bake at 350 degrees for about 8-12 minutes or until cookies are just golden brown on top and edges. Let cool on baking sheet for 5 minutes then transfer to wire cooling rack.
Serves 8 – Enjoy as part of breakfast or as a protein packed snack!