Salted Peanut Butter Banana Cookies (Gluten Free)
These soft and gooey peanut butter, banana and choc chip cookies are like delicious bites of heaven - only sweetened by dates and ripe bananas, so no added sugar.
Ingredients
- 1 cup medjool dates pitted or dates soaked to soften for a few hours
- 3 small ripe bananas or 2 large
- 3 tbsp peanut butter or nut butter of choice
- 1 cup ground almonds
- 1 cup organic gluten-free oats
- 1 tsp vanilla extract
- 1 tsp almond essence
- 1/2 tsp cinnamon
- Pinch sea salt
- 1 tsp baking powder
- 2 tbsp sunflower seeds
- 4 tbsp raw cacao nibs
- Sesame seeds
For the tahini drizzle
- 1 tsp tahini
- 1 tsp maple syrup
- Water to loosen
Instructions
- Preheat oven to Gas Mark 4/350/180c
- Pop the dates into your food processor or high-speed blender and blitz until you get a paste.
- Next, add in the banana, nut butter, vanilla, almond essence, cinnamon and baking powder. Blitz again for a minute.
- Add in the oats, salt and ground almonds and pulse so that everything is combined.
- Finally, add in the seeds and cacao nips and pulse a couple of times to mix through.
- Grease your baking tray with a little coconut oil, then wet your hands before scooping up chunks of the mix with your hands then place on the baking tray. Continue until you have used up all the mix.
- Flatten the cookies a little and sprinkle with sesame seeds, then bake for 20 minutes.
- Allow to cool a little before drizzling.
- Add all the tahini drizzle ingredients to a small bowl and mix to combine.
- Drizzle over the cookies.
Notes
8-10 servings