• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• In a large mixing bowl, stir the dry ingredients together: rolled oats, plant-based protein powder, salt, and cinnamon. Stir until all the dry ingredients are evenly combined. Set aside.
• In another bowl, add cooled, melted coconut oil, unsalted peanut butter, maple syrup, vanilla extract, and mashed banana. Whisk all the wet ingredients together until smooth and well combined.
• Pour the wet ingredients into the bowl with the dry ingredients.
• Stir to bring the ingredients together into a moist cookie dough.
• Fold in chocolate chips and stir again to evenly incorporate..
• Use a cookie dough scoop to grab some of the cookie dough.
• Use the palm of your hand to press and pack firmly the batter in the scoop.
• Release the cookie dough on the prepared baking sheet.
• Repeat until you form 9 large cookies, leaving half a thumb of space between each cookie.
• Use your fingers to press down and lightly flatten the cookies. If the sides crack, use your hands to smoothen the edges and pack the cookies.
• Bake at 350°F (180°C) on the center rack of your oven until golden brown on the edges - about 17-19 minutes.
• Cool down on the baking sheet without touching the cookies for 15 minutes. They need to rest on the cookie sheet to firm up, don't touch them, or they may fall apart when warm.
• Slide a spatula under each cookie to gently transfer it to a cooling rack. Let them cool completely at room temperature before storing.

Storage

• Store the protein oatmeal cookies in a cookie jar or airtight sealed container in the fridge for up to 4 days. Freeze for up to 1 month. Thaw at room temperature.