One Bowl Choc Chip Peanut Butter Cookies

Serves: To share
DF RSF 

Ingredients:

1 extra large ripe banana
1 cup PIC’S Crunchy Peanut Butter
1/2 cup (125ml) maple syrup
3 cups rolled oats
1 cup dark choc chips

Method:

Preheat your oven to 180°C and line a large baking tray with baking paper.

Place the banana in a large bowl and mash with a whisk until smooth. Whisk in the peanut butter and maple syrup until well incorporated. Add the oats and almost all the chocolate chips, reserving a few for sprinkling on top, and stir with a wooden spoon or silicone spatula until a thick wet dough forms.

Roll heaped tablespoon amounts of the dough into balls and place on the tray, leaving space between each one for spreading. Lightly press down on each ball to flatten slightly and sprinkle on the reserved chocolate chips.

Bake for 12-15 minutes, or until the cookies are golden brown on top and crunchy around the edges. Allow them to cool slightly on the tray, then enjoy. 

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.