Banana & Peanut Butter Cookies
Recipe & photography by Kelly Gibney
1 very ripe All Good Fairtrade banana – roughly mashed
¾ cup good quality peanut butter
1 ½ cups desiccated coconut – use organic to avoid preservatives
1 tablespoon maple syrup (could also use honey)
1 teaspoon good quality vanilla essence
pinch sea salt
Preheat oven to 170 degrees Celsius.
Place all ingredients into a food processor and run for two minutes until even in consistency.
Roll heaped teaspoons of cookie dough into balls. Use a moistened fork to slightly press down each cookie.
Bake for 15 minutes until lightly golden. Do not move cookies for 15 minutes.
Store in the fridge for up to 4 days. Will freeze well for up to 2 months.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.