Banana Peanut Butter Cookies
If you’re looking for something sweet for those 3pm cravings, your week is sorted with these epic Banana Peanut Butter Cookies. Chewy, rich, naturally sweet - they’ll take you from brekky right through to 3pmsies.
Servings 12
Equipment
- Blender / Food Processor
Ingredients
Wet
- 2 ripe bananas
- ½ c peanut butter
- ¼ c water
- 1 tsp vanilla extract
Dry
- 1 c almond meal
- ½ c rolled oats
- ¼ c 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
Instructions
- 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).
Video
Notes
- Gluten free: Swap the oats for brown rice flakes, quinoa flakes, buckwheat, or extra shredded coconut.
- Nut free: Swap the peanut butter for hulled tahini or sunflower seed butter, and the almond flour for ¾ cup wholemeal spelt flour, oat flour, or regular wheat flour.
- Oil free: As is.
- Sugar free: As is.