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Preheat oven to 325°F/160°C. Line a large cookie sheet with parchment paper or a silicon baking mat.
In a large bowl, mash the ripe bananas until very smooth and liquid.
To the bananas add the peanut butter, rolled oats, and protein powder. For super simple whey protein cookies, stop here. Mix and shape into cookies. But for better tasting cookies I highly recommend adding the next ingredients too.
Also add the chia seeds, melted coconut oil, honey, chocolate chips, raisins, vanilla extract, cinnamon, and salt.
Stir everything together with a spatula until well combined. Then shape into 20 cookies and place on the prepared baking sheet. I like to use a small cookie scoop for portioning the dough. Flatten the cookies to about ½ inch (they won't spread while baking) with the back of a spoon.
Now bake the protein oatmeal cookies for about 10-12 minutes until set and the bottoms start to brown.
I like to move the cookies to a wire rack to cool completely, before transferring to an airtight container for storage.
The protein breakfast cookies will keep at room temperature for about 4-5 days. Store in the fridge for about 1 week. Or freeze for up to 3 months.