cookie - 3 ingredient gluten free cookie

By ctozzi

Ingredients

• 3 very ripe bananas, mashed until smooth
• 1/2 cup natural (unsweetened) creamy peanut butter. Substitute almond butter for paleo or Whole30 compliance.
• 1/2 cup good quality cocoa powder
• Small handful of course sea salt, for garnish

Details

Servings 1
Adapted from acleanbake.com

Preparation

Step 1

Preheat the oven to 350F.
In a large mixing bowl, use a fork to thoroughly combine the first three ingredients until it reaches a smooth and uniform consistency.
Scoop heaping tablespoons of dough and roll into balls. Press down gently with a fork to flatten slightly. Place dough balls on a cookie sheet, about 1 inch apart. Sprinkle the tops of the cookies with a pinch of sea salt.
Bake for 8-9 minutes until cookies lose their sheen. Allow to cool and set on the cookie sheets for 3-5 minutes before transferring to a wire rack to cool completely.

Notes
Store in an airtight container at room temperature for up to 5 days.