1. Preheat the oven to 350°F (180°C)
2. Use parchment paper on cookie sheet/pan and set aside 
3. In a large mixing bowl, mash the banana into a smooth (no lump) puree using a fork, or let your inner child play, and use your hands. 
4. Put the banana puree into a 1/2 cup measuring cup (to make sure it equals ½ cup) and then scope back into the bowl.
5. Add and stir all dry ingredients together, the ¾ cup gluten-free flour, 1 tablespoon of vegan protein powder, 2 teaspoons of cinnamon, 2 tablespoons of coconut sugar, 1 tablespoon of brown sugar (optional) mix until blended well.
6. Add in the 1 teaspoon of vanilla paste or extract and 2 tablespoons of coconut oil melted and the banana
7. Mix all the dough together. If you are using your hands to knead the dough, you’ll want to brush it with the remaining 1 tablespoon of coconut oil (or optional vegan butter) Your hands and the dough will be sticky. The dough is not traditional cookie dough as it will resemble pizza dough and be moist and stickier.
8. Using a tablespoon, scope the dough into small golf-size balls then place on the parchment paper prepped cookie sheet about an inch apart on the pan. You should make about 6 cookies. 
9. Bake in oven at 350°F (180°C) for 7-10 minutes.
10. While the cookies are baking, you can prep the cinnamon sugar topping. Melt 2 tablespoons of coconut oil (or 2 tablespoons of vegan butter) and pour into a bowl
11. Mix the ¾ cup of coconut sugar and1 a teaspoon of ground cinnamon
12. Add the melted coconut oil or vegan butter and using a whisk, spoon or fork blend until all ingredients are combined. 
13. When you remove the cookies from the oven, place them on a cookie sheet. Using a pastry brush, brush the warm cookies with the melted oil or vegan butter cinnamon sugar glaze.
14. Enjoy the cookies warm and go Bananas ‘b-a-n-a-n-a-s’

Other topping options: 

• Melted dark chocolate
• Nutella 
• Greek Yogurt