These cookies by Christina Acevedo of Honey and Vanilla, are an amazing combination of banana bread, pumpkin muffins, and peanut butter chocolate chip cookies!! All without the addition of refined sugar.
Ingredients
SERVINGS: 20-24 Cookies
- 2 medium ripe bananas (1 1/4 cup)
- 1/2 cup pumpkin puree
- 1/2 cup natural, salted peanut or almond butter
- 1 Tbsp organic coconut oil, melted
- 1 tsp pure vanilla extract
- 1 Tbsp maple syrup (optional)
- 2 1/4 cups almond meal
- 2 Tbsp coconut flour (sifted)
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt
- 1/3 cup pecans, chopped
- 1/2 cup dark chocolate chips
Preparation
METHOD
1. Preheat oven to 350°F. Mash the bananas until well combined, and then add peanut butter, maple syrup, vanilla, coconut oil and pumpkin.
2. Add the rest of your ingredients and combine well.
3. Drop cookies by the spoonful onto a baking sheet lined with parchment paper. Push the cookies down a bit with a fork or your moistened finger, as they do expand a little.
4. Bake for 18-20 minutes or until cookies are slightly golden brown. Let rest on baking sheet for a few minutes before transferring to a cooling rack.
