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Saturday, July 20, 2013

Peanut Butter Banana Oatmeal Cookies

Quick scan of the kitchen....beep radar detects something transformable.
Mushy bananas! Yes, something I can integrate easily into this week's round of cookies.  I don't know of many fruits that go better with PB than bananas.  Ok, apple and celery are high on the list (since when is celery a fruit?) but banana is PB's first lady.  Don't tell PB that his first lady regularly hooks up with different forms of chocolate shh!
I'm digressing.
This recipe is a tweeked version of the other PB cookie where I'm basically subbing banana and oats for ground almonds.  My goal is to keep it crunchy like a "sablée" because that seems to be the texture my entourage prefers.
Makes 46 tbsp sized cookies
240g whole wheat flour
130g mashed banana (about 2 small)
100g butter
150g cane sugar (3/4 cup)
1 tbsp maple syrup
Pinch of salt
1cup oats
200g pure peanut butter.. Smooth or chunky
1 tsp cinnamon
Some crushed peanuts for decorating
1.  Sift the flour, salt, and cinnamon together.
2. In a separate mixing bowl, cream the butter and sugar until fluffy, then add the maple syrup, peanut butter, and banana.  Mix until smooth.  Make sure you use quality peanut butter (100% peanuts) and avoid PB with extra unidentified oil.  I used to swear by Skippy, but when I realized how much palm oil and sugar it has, I switched to Dakatine.
3.  Add the dry ingredients into the wet ingredients and mix until you have a big ball of dough.  You will need to set down the utensils and use your hands to make this come together.  Add the oats and knead until fully incorporated.
4.  Heat the oven to 175°C (350°F).
5.  Make tablespoon sized balls out of the dough, dip the top into some crushed peanuts, and press them into shape onto a cookie sheet for baking.  These do not have eggs so the shape you leave them in is the shape they will be when cooked.
Bake for 13-15 minutes, then transfer to a wire rack and let cool.

Store at room temperature in an airtight container.
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