Vegan peanut chocolate banana cookies

Ingredients for 1 servings:

• 130 g oat flour, gluten-free
• 50 g buckwheat flour, whole grain
• 30 g peanuts
• 1 tsp cream of tartar baking powder
• 1 pinch of salt
• 1 tsp cinnamon powder
• 35 g raw cocoa or carob powder
• 2 tbsp cocoa nibs or dark chocolate drops
• 2 tbsp banana chips, roughly chopped, if desired
• 1 banana(s), ripe
• 130 ml almond milk (almond drink), unsweetened
• 4 tbsp maple syrup, approx., to taste
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted or neutral vegetable oil
• 70 g peanut butter, unsweetened

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, gluten-free, refined sugar-free, clean eating – for approx. 14 pieces

Preheat the oven to 180°C (fan/convection oven). Line two baking sheets with parchment paper. Roughly chop the peanuts using a small hand mixer or a knife. Combine the oat flour, buckwheat flour, chopped peanuts, baking powder, cinnamon, cocoa powder, cocoa nibs or chocolate drops, and, if using, the chopped banana chips in a bowl. Then add the ripe banana to the blender along with the almond milk, maple syrup, oil, peanut butter, and vanilla extract and blend until smooth. Add the banana-peanut butter to the dry ingredients in the bowl and mix everything into a sticky dough. Let the mixture stand for 5 minutes, if necessary, so the oats can swell slightly. Scoop out a heaped tablespoon of dough for each cookie and place it on the baking sheet. Moisten the spoon with water occasionally to prevent the dough from sticking. Then, using moistened fingers, flatten the dough mounds into cookies approximately 6-7 cm in diameter. This dough will make about 14 cookies. Bake the cookies in the hot oven for about 20 minutes. Then remove from the oven and let cool completely. Store the cookies in a cool, dry place and enjoy as soon as possible.