Banana Peanut Butter Cookies
Forty Thieves
Ingredients
Wet
- 2 ripe bananas
- ½ cup peanut butter
- ¼ cup water
- 1 tsp vanilla extract
Dry
- 1 cup almond meal
- ½ cup rice flakes
- 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
Directions
- 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).
