Now, to the important part: cookies. I know I said that I have been hoarding recipes to try, so it may come as a surprise that I decided to make up my own recipe the next day, but… well, here I am with a kitchen experiment!
I had two very ripe bananas left, and rather than repeating a recipe, I took a look through the ones I had just bookmarked, but none of them matched the ingredients I had on hand. I took some ideas from a few different flourless banana cookie recipes and decided to see what happened if I tried to make a take on Banoffee Pie in cookie form.
Now, if I were in England, what I did in my kitchen tonight might get me deported, and calling these Banoffee Cookies most definitely would. Since I am safely in New Jersey, I present you with super duper moist and tasty Banoffee Cookies! I made these gluten-free, however you could stay much truer to the namesake by subbing in crushed biscuits and some biscuit spread (Biscoff or Trader Joes) for a portion of the oats and peanut butter. I will be trying that on the next go, and will update once I do, but please let me know in the comments if you try it before I do.
I love mystand mixer, but since I already give it a good workout, and I wanted the oats to all but disappear, I made this dough in my trusty . If you don't have a similarly heavy duty blender, throw the oats in a food processor until they are almost fine, but not quite powder; if you don't have a food processor either, the texture will be a bit different, but they should still be good–I would suggest throwing them in whatever blender you do have to break them up a bit, though, since they aren't supposed to be the star here.
Oh, yeah, and since there are no eggs, feel free to undercook them a little and/or eat the remaining batter with a spoon.
What you'll need:
• 2 ripe bananas
• 1 1/2 Tbsp raw honey (or your preferred liquid sweetener)
• 1 cup natural no-stir creamy peanut butter
• 1/2 cup oats
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup toffee pieces
What to do
Pre-heat oven to 350F
Break the bananas into quarters and blend until mostly smooth. Add in peanut butter and honey, blending until fully combined. Add baking soda, salt, and oats, blending until smooth (it will look kind of like peanut butter pudding). Stir in toffee pieces, then put in refrigerator for 15 minutes.
On a parchment-lined baking sheets, place by heaping spoonfuls about 2" apart. Bake for 15-18 minutes until they've started to brown; let cool on pan for 5 minutes before fully cooling on rack. Try not to devour immediately. Remind yourself that they're pretty much just peanut butter, bananas, and oats, so you don't need to feel too guilty.
If they're anything like the other cookies I've made with bananas, they freeze really well, and taste good frozen–mine just came out of the oven a little bit ago, so I can't confirm this just yet.
Makes approx 16 medium-sized cookies. After eating a few of them, I think they might make good mini muffins as well. Also, after eating a few of them, I ate a few more. These are so moist and delicious!