The move here is tahini standing in for butter — it gives the cookies a toasty, nutty depth that disappears into the dough so you can't name it, just crave it. Outside snaps, center stays fudgy and soft, chocolate pools in every crack.
Preheat your oven to 350°F and line a baking sheet with parchment paper. Let it come fully up to temp before the cookies go in — this is what sets the crispy edge.
Mash the banana in a medium bowl until completely smooth with no large lumps. It should look like thick baby food. The riper the banana, the more it dissolves into the dough and the sweeter the result.
Add the tahini to the mashed banana and stir vigorously until the mixture is glossy and fully combined — about 30 seconds of stirring. It will look like a pale caramel paste.
Add the protein powder, PBfit, baking powder, and fine sea salt directly into the bowl. Fold everything together until a soft, slightly sticky dough forms. It should hold its shape when pressed but feel tacky — not crumbly, not wet. If it feels too loose, let it sit 2 minutes to absorb.
Fold in the chocolate chips with a spatula, distributing them evenly so every cookie gets some.
Scoop the dough into 8 equal balls (about 1.5 tablespoons each) and place on the prepared baking sheet, spacing them 2 inches apart. Press each ball down gently with your palm to about 1/2-inch thickness — they won't spread much on their own.
Sprinkle a tiny pinch of flaky salt on each cookie if using. Bake at 350°F for 10–12 minutes, until the edges are visibly set and golden at the very rim, the tops look just barely dry, and the center still looks slightly underdone — that's your gooey center window. They will firm up as they cool.
Let the cookies rest on the baking sheet for 5 full minutes before moving — they are fragile when hot. After 5 minutes, transfer to a wire rack. The bottom should sound hollow and feel firm when you tap it.
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