Chocolate chip, peanut butter and banana cookies recipe

Ingredients for Chocolate chip, peanut butter, and banana cookies

• 90 g plain flour

• 2.5 ml kosher salt

• 2.5 ml baking soda

• 1 banana, thinly sliced

• 30 g all-natural peanut butter

• 120 ml unsweetened applesauce

• 5 ml pure vanilla extract

• 180 g old-fashioned rolled oats

• 110 g semisweet chocolate chips

How to make Chocolate chip, peanut butter, and banana cookies

1. Preheat the oven to 180°C (fan oven 160°C). Line two baking trays with baking parchment.

2. In a medium bowl, whisk together the plain flour, salt, and bicarbonate of soda.

3. In a large bowl, mash the banana, peanut butter, applesauce, and vanilla extract together using the back of a fork. Whisk in 80 ml of water, scrape down the sides, and mix well.

4. Add the flour mixture to the banana mixture and stir until just combined. Fold in the oats and chocolate chips.

5. Use a small ice cream scoop or spoon to drop ping pong ball-sized dollops of cookie dough onto the prepared baking trays, leaving about 1.5 cm between each cookie as they don’t spread much.

6. Bake for 10 minutes, or until lightly browned on the bottom. Allow the cookies to cool on the baking tray for 10 minutes before enjoying.

7. Store any baked cookies in a freezer bag for up to 3 months if desired.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.