Summary

Ingredients

• 130 g oat flour, luten-free
• 50 g buckwheat flour, whole rain
• 30 g peanuts
• 1 teaspoon tartar baking powder
• 1 pinch (s) salt
• 1 teaspoon cinnamon powder
• 35 g raw cocoa or carob powder
• 2 tablespoon cocoa nibs or dark chocolate drops
• 2 tablespoon banana chips, roughly chopped, possibly
• 1 banana (s), ripe
• 130 ml almond milk (almond drink), unsweetened
• Dose 4 tablespoon maple syrup, approx., To taste
• 1 teaspoon vanilla extract
• 2 tablespoon coconut oil, melted or neutral vegetable oil
• 70 g peanut butter, unsweetened

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Instructions

1. Preheat the oven to 180 ° C fan oven. Line two baking sheets with parchment paper.
2. Roughly chop the peanuts with a small hand mixer or knife. Mix oat flour, buckwheat flour, chopped peanuts, baking powder, cinnamon, cocoa powder, cocoa nibs or chocolate chips and, if necessary, the chopped banana chips well in a bowl.
3. Then put the ripe banana together with the almond milk, maple syrup, oil, peanut butter and vanilla extract in the blender and mix into a homogeneous, liquid mixture.
4. Add the banana and peanut cream to the dry ingredients in the bowl and mix everything into a thick batter. If necessary, let the mixture stand for 5 minutes so that the oats can swell a little.
5. Cut a heaped tablespoon from the dough for each cookie and place on the baking tray. Moisten the spoon with water in between to prevent the dough from sticking.
6. Then use your moistened fingers to spread the dough into biscuits with a diameter of approx. 6 - 7 cm. The batter is enough for about 14 cookies.
7. Bake the cookies in the hot oven for about 20 minutes. Then take it out of the oven and let it cool down completely.
8. Store the cookies in a cool, dry place and best enjoy them quickly.