After three attempts on this recipe it finally came out good. I think the trick is to not get a too ripe banana otherwise it will be a flatter cookie. If you do use really ripe banana’s chill the dough just a little before baking. There is no flour in these, also no sugar, so really you can enjoy these cookies any time of the day quilt free!
Kind of makes you happy doesn’t it? Well how about the fact that it tastes just like a peanut butter chocolate cookie? Or perhaps it only takes 4 ingredients? It’s a win no matter what honestly it uses very little, bakes in under 15 minutes and there’s no reason to kick yourself for eating 7 of these , not that I ate 7.
I ate 8, anyways….
Can you blame me?
6 tablespoons peanut butter
2 tablespoons almond butter
1 small banana, mash it, mash it good
¼ tsp ground cinnamon
Preheat oven to 350 degrees.
Mash banana in a bowl. You can make it smooth or leave tiny banana lumps of heaven in there. It’s up to you. Add in butters, spice and blend till combined. If the mixture looks thin you can chill it a little. It won’t hurt anything if it is a little thin, it’ll just make a flatter cookie. If it’s more firm go ahead and take tablespoons of the mixture and place on a greased cookie sheet.
Bake for 12-14 minutes or until edges or slightly golden, barely that even. They are meant to be very soft cookies so don’t over cook them, and don’t be shocked if you eat them all ten minutes after they came out of the oven.
It makes about 12-15 cookies depends on how big you drop them to the baking sheet.
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