Peanut Butter & Banana Cookies Recipe

Ingredients

2 ripe bananas
200g dried, pitted dates
2 tbsp coconut oil
5 tbsp peanut butter (smooth or crunchy – up to you)
2 tsp vanilla extract
½ tsp ground cinnamon
75g sprouted buckwheat flour
1 tsp baking powder
15 big chocolate buttons

Prep: 15 mins + chilling | Cook: 10-15 mins

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Method

1. Peel your bananas. Pop them in a food processor and add the dates, coconut oil and peanut butter. Blend to make a purée. Add the vanilla, cinnamon and a pinch of salt and blend again to combine.

2. Sift your flour and baking powder into a large mixing bowl. Add the puréed fruit mix and fold together to mix well. Chill in the fridge for 30 mins (this will make the mixture easier to shape).

3. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line 1-2 baking trays with greaseproof paper.

4. Scoop out rounded tablespoons of the mixture. Roll into rounds, then press to flatten to a 1cm thickness. Pop on the baking tray, then press a chocolate button into the centre of each cookie.

5. Bake on the top shelf of your oven for 10-15 mins, or till set and a little golden around the edges. Transfer to a wire rack to cool before eating. They will keep for 3 days in an airtight container.

6. Make Ahead
The dough can be frozen, defrosted and then baked as per the recipe above. Or you can freeze the dough in a log shape, then cut into 1cm-thick slices and bake from frozen – just add a few mins to the cooking time.

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Rating

Great yummy recipe. It’s awesome to find a decent GF and DF recipe. And no added refined sugar to boot!

Bohobobo

Fabulous recipe. Swapped the peanut butter for almond crunchy butter. Very easy to make, very quick to prepare, all very healthy. The cookies were fluffy, perfectly sweetened and soft. The chocolate centre is the perfect addition. Watch the baking time otherwise the cookies are dry when they cool down.