These cookies are like fluffy banana pillows laced with peanut butter, chocolate and oats. They are light and are not too sweet.
I had a bag of peanut butter easter eggs in the pantry (which the easter bunny delivered a little early to the discovery of my daughter who knows that shiny packaged candy store treats don’t come home with me often) and some over ripe bananas on the counter, the combo was obvious and the elvis cookie was born! Apparently the king loved PB & banana sandwiches and therefore every time I combines these things I think he deserves some props!
I remember back when I was opening my second bakery, testing endlessly vegan banana cookie recipes, none of them really hit the mark. Bananas by nature make for fluffy-cake-y baked goods… so if you like a crunchy flat cookie, this recipe might be more to your liking with an extra 1/2 cup of butter added to make them more flat, and spread-y with a crisp bottom. I however like the occasional muffin top style of cookie, and this one I would make again for sure. Mmmabey even with some nuts thrown in for good measure!
Start by creaming
1/2 cup of butter
1/3 cup of almond butter (or peanut butter)
1/2 cup dark cane sugar
1/2 cup light cane sugar
2 over ripe bananas
splash of vanilla
2 1/4 cup spelt flour
1/2 cup oats
1/2 tsp bs
1 tsp bp
pinch sea salt
1.5 cup of chopped up chocolate peanut butter cups
Chill dough for 20 minutes then portion and top with a piece of peanut butter cup and bake on baking sheet at 375º 12-15 minutes.