Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium mixing bowl, combine the vegan protein powder, rolled oats, sugar-free brown sugar alternative, baking soda, ground cinnamon, and salt. Mix thoroughly.

In a separate bowl, mash the ripe banana until smooth. Add the almond butter, unsweetened applesauce, and pure vanilla extract. Stir until blended.

Pour the wet mixture into the bowl with the dry ingredients and fold everything together until just combined.

Optional: Add in any desired mix-ins like dairy-free chocolate chips or nuts.

Spoon dough onto the prepared baking sheet, creating twelve mounds, and leave space between each cookie.

Bake for 14-16 minutes until the edges are golden brown and centers look set but soft.

Let cookies cool on the baking sheet, then transfer to a wire rack to cool completely.