Banana & Peanut Butter Cookies

Recipe & photography by Kelly Gibney

INGREDIENTS

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

METHOD

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.

About Kelly

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.