- Yields: 2 dozen
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Soy-free, Tree nut-free
- Each serving (2 cookies)
- 320 cal
- 21g fat (10g sat)
- 0mg chol
- 60mg sodium
- 30g carb
- 4g fiber
- 8g protein
Ingredients
- 1/2 cup coconut oil
- 1 cup peanut butter
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cup mashed bananas (ripe bananas work the best)
- 1/2 teaspoon salt
- 1 1/2 cups whole-grain teff flour
Directions
Preheat oven to 350º F.
Melt coconut oil by placing it in an oven safe dish in the preheated oven until liquid, about 5 minutes. It can also be melted in a pan on the stove top, over low heat, for about 5 minutes.
Mix together, by hand, coconut oil, peanut butter, maple syrup, vanilla, mashed bananas and salt. Add teff flour, in thirds, mixing everything together until well blended.
Drop rounded spoonfuls on a greased baking sheet. Bake for 15 minutes.
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