Banana Bread Chocolate Chip Cookies

Yield: Approx. 24–28 cookies | Prep Time: 10 mins | Cook Time: 11–14 mins | Temp: 350°F

Banana bread, meet your new favorite protein cookie! Our Protein Banana Bread Chocolate Chip Cookies take ripe bananas and warm cinnamon to the next level with 2 scoops of CMM Vanilla Protein Powder, dark brown sugar, and loads of melty chocolate chips. Nut-free, 100% gluten-free, bakery-soft, and packed with feel-good fuel!

Wet Ingredients

• 1 cup ripe bananas, very well mashed (approx. 2–3 medium bananas)
• 1 large egg
• 1 cup dark brown sugar, packed
• ⅔ cup granulated white sugar
• ½ cup (1 stick) unsalted butter, melted (or vegan butter/melted coconut oil)
• 2 teaspoons pure vanilla extract

Dry Ingredients

• 2 scoops CMM Vanilla Protein Powder
• 3 cups gluten-free 1-to-1 all-purpose baking flour (with xanthan gum)
• 2 teaspoons cornstarch
• 1½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 1½ cups semi-sweet or dark chocolate chips (dairy-free if needed)
• Flaky sea salt for sprinkling before baking (optional)

Instructions:

1. Preheat your oven to 350°F and line two large baking sheets with parchment paper.
2. In a large mixing bowl, beat together the mashed bananas, egg, dark brown sugar, white sugar, melted butter, and vanilla extract until completely smooth and well combined.
3. Add the CMM Vanilla Protein Powder, gluten-free all-purpose flour, cornstarch, baking soda, ground cinnamon, and salt directly into the wet mixture. Beat or fold on low until a soft dough forms and no dry streaks remain.
4. Gently fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
5. Using a medium cookie scoop (about 1½ to 2 tablespoons), scoop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Lightly flatten each ball with your hand, as the dough holds its shape and won't spread much while baking.
6. Lightly sprinkle the tops with flaky sea salt before popping into the oven, if desired.
7. Bake at 350°F for 11–14 minutes, or until the edges are lightly golden and set, but the centers still look soft. (They will continue to firm up as they cool).
8. As soon as they come out of the oven, you can gently swirl a round cookie cutter or wide glass around each warm cookie to tidy up the edges into uniform bakery circles, if desired.
9. Allow cookies to cool directly on the baking sheet for 10–15 minutes before transferring to a wire rack to cool completely.