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Ingredients
- 1/2 cup mashed banana
- 1/4 cup peanut butter
- 1/2 cup rolled oats
- 2 tbsp coconut sugar
- 2 tbsp chopped peanuts or almonds
- 20 grams dark chocolate optional
Ingredients
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Instructions
- Preheat oven to 165C and line a tray with baking paper.
- Mash the banana, then add peanut butter and sugar, and mix well.
- Fold through the oats and almonds.
- Place 6 spoonfuls of mixture onto the tray and flatten slightly with the back of a fork.
- Cook for 20 minutes or until golden.
- Once cooked, allow to cool on a wire rack.
- Melt chocolate using your preferred method, then drizzle over each cookie. Place in the fridge for 10 minutes to set.
- Store in an airtight container in the fridge for 2-3 days.
Recipe Notes
172 calories per cookie