Instructions

1. Preheat oven to 350F.
2. Using a pencil make 3 6” round circles on 2-3 pieces of parchment paper (sized to your baking sheet). Do not let the circles touch and leave at least 2” between them. I only needed 2 sheets of paper as my pan was 15”x20” so I fit 3 circles on one sheet.
3. Place the sheets, pencil marked side down.
4. In a bowl using a fork mash the bananas until smooth.
5. Add in the oats and protein powder.
6. Using a sturdy spoon, combine.
7. Add in the cinnamon, brown sugar, baking soda, vanilla extract, raisins and coconut flakes.
8. Mix until combined.
9. Evenly divide the mixture inside the circles on the parchment paper. The mixture should be about 1/2”-3/4” thick.
10. Bake for 13-16 minutes or until the sides and top are just set. They should depress slightly when pressed.
11. Allow to cool on the pan for 3-5 minutes.
12. Using a metal spatula carefully slide underneath and remove the cookies to a cooling rack and allow to cool completely.
13. While the cookies are cooling, make the butter cream.
14. In the bowl of a stand mixer fitted with paddle attachment cream butter until light in fluffy.
15. Add in the confectioners’ sugar 1/2 cup at a time until fully incorporated.
16. Scrape down the paddle attachment, remove and replace with the whip attachment.
17. Add the cinnamon, vanilla seeds and 3 tablespoon milk and whip on high speed for five minute until very light and fluffy. Add the additional tablespoon of cream if a thinner consistency is desired.