PEANUT BUTTER OATMEAL APPLESAUCE COOKIES RECIPES

Steps:

• 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. 

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
• Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto parchment-lined baking sheets, spacing about 2" apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly. DO AHEAD: Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.