Banana Peanut Butter Cookies
Category
BakingPrep: 10 minutes Baking: 16 minutes Serves: 12
Ingredients
Wet
- 2 ripe bananas
- ½ cup peanut butter
- ¼ cup water
- 1 tsp vanilla extract
Dry
- 1 cup almond meal
- ½ cup rolled oats
- ¼ cup shredded coconut
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp sea salt
To top
- 1 tbsp peanut butter smooth
- 1 tbsp roasted peanuts chopped
Method
Preheat the oven to 160°C fan bake and line a baking tray with paper.
Blend the wet ingredients in a blender until mostly smooth, then stir through the dry ingredients until combined. Dollop and gently flatten heaped tablespoons into 12 cookies, then bake for 16 minutes or until golden.
Leave to cool for 5 minutes on the tray, peel off, and if desired, drizzle with smooth peanut butter and sprinkle with chopped roasted peanuts just before serving. Will keep 4-5 days in a sealed container – give them a refresh in the toaster to get them warm and crispy again (just skip the peanut butter drizzle if so).
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