Jodie used the Original Base Recipe of Anna’s Protein Cookie and added Banana, Peanut Butter and Chocolate chips.

These Low Carb Banana Peanut Butter Cookies would be perfect for a Breakfast-on-the-Go option.

Prep Time: 10 minutes

Cook Time: 15 minutes

Makes 20 Cookies

Ingredients:

  • 1 pack Low Carb Cookie Base Mix
  • 30g melted Butter
  • 1 tsp vanilla Essence
  • 125ml milk of choice – we used unsweetened almond milk
  • 1 x large VERY ripe banana mashed
  • pinch of salt
  • 4 Tbs crunchy peanut Butter
  • 100g of dark chocolate (we used Lindt)

Method

  1. Preheat the oven to 160°C and line a baking tray with baking paper
  2. In a large mixing bowl, combine the dry ingredients (cookie mix and chopped chocolate)
  3. In a separate bowl whisk together wet ingredients – (melted butter, mashed banana, peanut butter and vanilla), then pour into dry ingredients.
  4. Mix with a fork until all combined and a dough forms.
  5. Roll mix into approx. 4cm balls and place on the tray, pressing down lightly with a fork.
  6. Pro tip: wet the fork if it starts sticking to the cookies!
  7. Bake for 15 minutes, or until the tops start to brown.
  8. Remove and place on a cooling rack.

STORAGE

These Cookies can be enjoyed for up to 10 days – keep refrigerated to ensure freshness

Cookies can be frozen for up to 6 months.

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