3 Tbsp mini semi-sweet morsels, optional, for garnish
In a medium saucepan over medium heat, add sugar, cocoa, milk and protein powder. Stirring constantly heat until mixture starts to bubble slightly. Remove from heat and stir in the peanut butter, banana and espresso powder. Fold in oats until fully combined.
Spoon onto parchment paper using a 2 Tbsp scoop. Using bottom of scoop (or spoon) make a small indentation and sprinkle a few mini morsels on top, pressing lightly with fingertips. Allow cookies to set, about 30 minutes.
Store cookies in airtight container in refrigerator for up to one week.
If you want to skip the protein powder, add in an extra ¼ cup cocoa powder during step 1.