Gluten-Free Chocolate Chip Protein Cookies

1. Preheat your oven to 350 F and line a cookie sheet with parchment paper. Set aside
2. In a large bowl, combine the mashed banana, peanut butter, coconut sugar and vanilla extract. Mash together with a fork until evenly combined.
3. Add in the Protein Pancake Mix, quick-cooking oats and salt and stir until evenly combined. Your dough will be wet and sticky.
4. Drop the dough by heaping tablespoons onto the prepared pan leaving an inch or two between them.
5. Bake until the tops of the cookies just look baked, about 8-9 minutes. Be careful not to over-bake as they will dry out. Remove from oven. Let them cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.
6. Devour.