There's peanut butter and bananas. What's not to love? 

DIRECTIONS: Preheat oven to 350 degrees F. Line 2 sheet pans with parchment or silicon baking mats. Move oven racks to the second from top and second from bottom slots. In a medium bowl, mash the bananas. Add the oats, protein powder, egg, cinnamon, salt, vanilla, and peanut butter and chocolate chips and mix with a fork until combined. Scoop ¼ cup of mixture and place on a baking sheet, flatten the top slightly with the back of the measuring cup. Repeat with remaining mixture, adding 4 cookies to each sheet. Bake for 16 to 20 minutes, rotating pans ½ through bake time to allow for even browning. Allow to cool 5 minutes on the pan then transfer to a wire rack to cool completely. 

Notes: Store in an airtight container in the refrigerator for up to 4 days. Can be eaten warm, cold, at room temperature or warmed in the microwave for 10 seconds. 

NUTRITION INFO: 2 cookies, Calories: 304 kcal, Carbohydrates: 39 g, Protein: 12 g, Fat: 14.5 g, Saturated Fat: 4 g, Cholesterol: 47 mg, Sodium: 140 mg, Fiber: 8.5 g, Sugar: 9 g

(Recipe and photo courtesy of Skinnytaste)