I always said I was more of a salt than sugar kind of gal but then my husband and I got hitched and he loves cookies so naturally I nibbled on the odd cookie here and there because they were in the house. I quickly noticed that I enjoyed homemade cookies far more than I did the store bought ones. I still can’t consume too much sugar without feeling like I’m about to slip into a diabetic coma and the store bought ones tend to have way more than I can handle. So I started trying my hand at cookies. Then I can across peanut butter cookies and my world has not been the same since. I started off with a recipe from The Lunchbox Bunch and went from there. This is what I ended up with.
1 cup of organic peanut butter
1 very ripe and mashed up banana
1 cup plus 1 tbsp of flour
1/2 cup of organic cane sugar
3 tbsp of honey
Note: The original recipe calls for garbanzo flour, I used unbleached flour once and spelt flour another time. Note that different flours will make different types of cookies. Just play around with different types to find what you like most.
Start by placing a sheet of parchment paper onto a baking tray. Preheat oven to 350F/180C. Make sure the peanut butter is even by stirring it in a bowl. Add the sugar and beat followed by the mashed banana and honey, then the flour. When the ingredients are mixed into a cookie dough, roll a tablespoon of dough into a ball and then place on a sheet of parchment paper and press down with a fork. When this has been done to all of the cookie dough, cook for 10-13 minutes. Allow to cool before enjoying.
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