Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mash the banana. Stir in almond butter and egg.
Add vanilla extract, protein powder, almond flour, baking powder, and salt. Mix until a thick dough forms.
Fold in the chocolate chips if using.
Scoop dough into tablespoon-sized balls and place them on the baking sheet.
Gently flatten each cookie slightly with a spoon.
Bake for 10–12 minutes, or until the edges are set and centers still soft.
Allow to cool for 5 minutes on the tray before transferring to a wire rack.
Store in an airtight container at room temperature for up to 5 days.
