Chewy PB Banana Chip Cookies
These five-six ingredient cookies are so easy to make and are gone just about as quick as they’re made. They’re vegan and gluten, dairy, and refined-sugar free. The dynamic duos of peanut butter and banana and peanut butter and chocolate become one in this recipe both kids and adults can contently devour!
Ingredients:
1 ripe banana
1/2 cup unsweetened creamy peanut butter
1 tbsp honey
1 cup almond flour
2-3 scoops collagen peptides (optional)
1/4 cup mini dark chocolate chips
Directions:
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Mash the banana with fork in a mixing bowl. Stir in the peanut butter and honey.
Gradually mix in the almond flour and, if using, the collagen peptides. Fold in the chocolate chips.
With a dampened spoon or ice cream scoop, form about 10 dollops of the dough on the prepared baking sheet.
Dampen a fork and lightly press it into each dollop one way then again after turning ninety degrees to create a crisscross look. I recommend dampening the fork between each dollop to prevent sticking.
Move the sheet to the oven so the cookies can bake for about 12 minutes. Let cool for 5 minutes. Enjoy!
