cookie - Peanut Butter Banana Sandwich Cookies

By tinathorn

Nutritional Facts (makes 10 sandwiches, 20 cookies, per cookie 1/20th of recipe): Calories: 60, Total Fat: 3.6g, Sodium: 24.1mg, Potassium: 48.7mg, Total Carb: 6.2g, Dietary Fiber: 3g, Sugars 1.8g, Protein: 2.6g

Ingredients

• For the cookies:
• 1.5 large, ripe bananas, mashed
• 1/4 c. unsalted, peanut butter ( I used reconstituted PB2 powdered peanut butter)
• 1/2 t. pure vanilla extract
• 1 T. melted coconut oil
• 2 T. granulated stevia
• 1 1/4 c. ground flaxseed meal (you could also substitute almond flour)
• 1/2 t. baking powder
• pinch of salt
• For the frosting:
• 1/2 ripe banana
• 1 T. unsalted peanut butter (I used reconstituted PB2)
• 2 T. unsweetened, vanilla almond milk
• 1 t. granulated stevia

Details

Adapted from mangiablog.com

Preparation

Step 1

For the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the bananas, peanut butter, vanilla, and coconut oil until smooth and evenly distributed.
Stir in the flaxseed meal, baking powder, and salt and mix until a dough begins to form.
Roll the dough into 1-inch sized balls, place on the prepared baking sheet, and flatten using the tines of a fork.
Bake for 10-12 minutes or until slightly golden. Let cool completely.
For the frosting, use a blender (I used my magic bullet) to puree the ingredients until smooth. If you don’t have a blender, feel free to mash the banana and stir well with the rest of the ingredients. It will be a bit chunkier frosting.
Spread the frosting on the bottom side up of one cookie and place another cookie on top, creating a cookie sandwich.