As you can see from the title this recipe is about cookies, chocolate and peanut butter. It is a recipe for people without allergies.
Ingredients:
- 1 ripe banana (mashed)
- 2 tablespoons peanut butter (creamy and unsweetened)
- 1/2 cup almond flour
- 1/2 cup chick peas (mashed)
- 1/2 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (or a chopped dark chocolate bar)
- 1 teaspoon coconut oil (optional, helps the chocolate melt smoothly)
- Pinch of salt
The recipe is so easy to make that you will do it as often as you can.
Instructions
- Mash the banana in a bowl until completely smooth with no large lumps.
- Stir in the peanut butter and vanilla extract until fully combined.
- Add the almond flour, chick peas, and a pinch of salt. Mix well to form a thick cookie dough.
- Shape the dough into small balls and flatten them slightly with a fork or your fingers on a piece of perforated parchment paper made for air fryers.
- Air fry at 160°C (325°F) for 10 to 12 minutes until slightly golden and set.
- Cool in the air fryer basket for 10 minutes before removing, as they firm up as they cool.
- Melt the dark chocolate with the coconut oil in the microwave in 30-second bursts, stirring until smooth.
- Dip or drizzle the melted chocolate over the cooled cookies.
- Chill in the fridge for 15 minutes to let the chocolate harden.
You can try using a mixer for all the ingredients so it goes faster. Enjoy!
Cooking Without Limits 