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Peanut Butter & Banana Cookies
These moreish treats are a deliciously healthy twist on Rachel’s favourite American peanut butter cookies.
Ingredients
- 2 ripe bananas
- 200g pitted dates*
- 2 tbsp coconut oil
- 5 tbsp peanut butter (smooth or crunchy – up to you)
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- A pinch of sea salt
- 75g spelt or buckwheat flour
- 1 tsp baking powder
- 15 big chocolate buttons
Prep: 15 mins | Cook: 10-15 mins | *Go for the dark, toffee-ish Medjool dates if you can.
Method
1. Heat your oven to 200°C/Fan 180°C/Gas 6.
2. Peel your bananas. Blend or purée (or chop them and really mash them up) with the dates, coconut oil and peanut butter. Beat the vanilla, cinnamon and salt in.
3. Sift your flour and baking powder together. Gently fold it through the puréed fruit mix.
4. Chill in the fridge for 30 mins (this will make the mixture easier to shape). Line a baking tray with greaseproof paper.
5. Scoop out rounded tablespoons of the mixture. Roll into rounds, then press to flatten to a 1cm thickness. Press a chocolate button into the centre of each.
6. Bake on the top shelf of your oven for 10-15 mins, or till set and a little golden around the edges. Leave to cool before eating. They will keep for 3 days in an airtight container.
7. Make ahead tip: 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 slices and bake from frozen – add a few mins to the cooking time.
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