I’ve been experimenting with making cookies without refined sugar. The main issue with reducing the sugar content in cookies is it changes the crispy nature of a biscuit so these are really somewhere between a pancake and a cookie as they don’t have the crispy outside that normal cookies have but they are moist in the middle and rich in flavour so a very satisfying snack.
A while ago I made some banana cookies and I’ve been tweaking the recipe and this is the improved version! They really are a delicious and a great after-school snack. As peanut butter is a source of protein they will help keep you and your children feeling full as protein is digested slower than carbohydrates.
They are really quick to whip up. I made this batch while we were getting ready for our zoo outing on Saturday. I knew we’d be having a late lunch and wanted to give the kids a snack that would keep them full of energy and having fun. Which we did even if it was raining HEAPS!
1/2 cup peanut butter
1/2 cup oats (or if you can not tolerate oats another 1/2 cup peanut butter)
1 1/2 tbsp maple syrup
1 medium very ripe banana
Optional 45 carob chips or cacao nibs – they are still yummy without. 3 per cookie
Place the banana in a bowl and the maple syrup. Combine until you create a smooth paste.
Stir in the peanut butter and oats.
Spoon onto a lined baking tray – the mixture is very runny but don’t worry they firm up when cooking and don’t run into each other.
If using add the carob chips.
Cook at 160 ‘C for 20 minutes until golden. Allow to cool on the baking tray if they last that long… there’s nothing yummier than warm cookies and they smell so good it’s hard resist!