The banana makes these cookies come out super moist, easy to eat with a spoon!

½ cup smooth peanut butterPeanut-Butter-Banana-Cookies

½ banana, mashed – ~1/4 cup

3 Tbsp agave (or honey)

½ Tbsp baking soda

½ Tbsp ground flax mixed with enough water to egg consistency

½ tsp sugar

Pre-heat oven to 350. Mix all ingredients except sugar and chill in fridge for about 30 minutes.  Scoop tablespoon size scoops onto cookie sheet lined with parchment paper. Flatten with fork dipped in sugar. Bake for 7-8 minutes and let cool on baking sheet. Makes about one dozen small cookies.


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