Allergy Friendly PB Banana Cookies *recipe testing*

 These peanut butter banana cookies were really good! Here’s the link to the recipe I used Click HERE

Combine 1/4 cup mashed banana 

    1 cup crunchy peanut butter 

    2/3 cup coconut sugar

    2 Tbsp maple syrup 

    2 tsps vanilla extract 

    1/2 tsp baking soda. 

    1/2 tsp salt 

    Coarsely chopped peanuts (opt)

    Granulated sugar (opt) 

Preheat the oven to 375 degrees F. 

You can choose to roll the dough in granulated sugar and chopped peanuts if desired.

Stir together all the other ingredients in a medium bowl. The dough will be thick and sticky. Let it sit for 15 minutes. It will thicken as it sits. Roll the dough in the peanuts and sugar and place on a baking sheet. Leave 2” between the cookies. They spread a lot! Bake for 8-10 minutes until the edges begin to look crispy. They will dry out as they cool, so don’t overbake (guilty).  They’re crisp on the outside and chewy on the inside. They are so good!! 

Note: I don’t know if the issue was me…but the dough never seemed to actually thicken (there was no way I could roll it). I just kinda plopped it onto the baking stone and sprinkled peanuts on top. They also seemed like they took longer to bake, but I did slightly overbake a batch. I definitely will be trying this recipe again, so we’ll try again. But, they still taste really good!