Step 1

Preheat oven to 350 degrees F, and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

Place bananas in a mixing bowl, and mash with a fork. Whisk in the vanilla, coconut sugar, and peanut butter.

Step 3

In a medium-size bowl whisk together the pea protein, cocoa, baking powder, and oats. If using unsalted peanut butter be sure to also add about ¼ tsp fine sea salt.

Step 4

Pour dry ingredients into wet, and stir to combine. The dough will be very thick. Fold in the chocolate chips, if using.

Step 5

Scoop up a scant 3 tablespoons of dough per cookie. Using a 1.5 Tbsp cookie scoop works well. Just put two scoops of 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. Use a fork to create a criss-cross pattern on top of the cookies, further flattening them into a cookie shape.

Step 6

Bake for 12 to 14 minutes or until the bottoms are golden. Let cool on the pan for about 5 minutes, then transfer to a cooling rack. Let cool completely before storing.