Chow down on these deliciously crunchy gluten-free cookies from resident foodie Luke Hines. They’re good served with a shot of espresso very first thing within the morning!
Substances
- 2 ripe bananas, sliced
- 125 g (½ cup) chunky peanut butter
- 3 tbs filtered water
- 1 tsp vanilla bean paste, extract or powder
- 100 g (1 cup) almond meal
- 1 tsp gluten-free baking powder
- 1 tsp floor cinnamon
- ½ tsp sea salt
- 3 tbs cacao nibs or roughly chopped darkish chocolate
- 3 tbs shredded coconut
- 3 tbs roughly chopped pecans or walnuts
- 3 tbs roughly chopped macadamia nuts
- Clean peanut butter, for drizzling (optionally available)
Methodology
Step 1.
Preheat the oven to 180°C and line a baking tray with baking paper.
Step 2.
Add the bananas, peanut butter, water and vanilla to a big bowl and beat with an electrical whisk or whiz with a hand-held blender till largely easy. Add within the almond meal, baking powder, cinnamon and salt and beat once more till rather well mixed.
Step 3.
Utilizing a spoon, gently fold within the cacao nibs or chopped chocolate, shredded coconut and nuts.
Step 4.
Dollop the sticky dough into 12 equal mounds on the ready trays. Place within the oven and bake for 15–18 minutes, or till the bottoms are agency and the sides are golden.
Step 5.
Take away the cookies from the oven and depart them to chill barely on the tray. Drizzle over the sleek peanut butter (if utilizing) and revel in.
Makes 15-18
