Peanut Butter and Banana Cookies
Ingredients
- 1 cup salted roasted peanuts, chopped
- 2 Tbsp coconut sugar
- 1 cup unsweetened smooth peanut butter
- 1/2 cup coconut sugar
- 2 Tbsp tapioca
- 1 mashed banana
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
Preparation
Preheat the oven to 180C and line a baking sheet with parchment paper.
Place half the chopped peanuts in a small bowl with the sugar, and set aside.
In a large bowl, mix together the rest of the ingredients and add the other half of the peanuts.
Chill the dough for 30 minutes.
Roll heaped tablespoon of dough into a ball and roll them in the bowl of peanuts and sugar.
Place on a baking sheet leaving 5cm between cookies as they will spread while baking.
Bake for 8 to 10 minutes, until the edges begin to look golden and crispy.
Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
The perfect simple Sunday morning bake. These are gluten, dairy and grain free. Crispy on the outside and chewy in the centre. The perfect cookie really.
