¼cupa mix of currents and cranberries(I use the Australian variety)
1tbsphoney
Instructions
Preheat oven to 180°C (360°F)
Soak the cranberies and the currents in hot water, set aside.
Place quinoa flakes, coconut flakes and pepitas in a large mixing bowl
In a separate bowl mash the bananas. Add peanut butter and a teaspoon of honey and mix everuthing to combine.
Add the banana peanut butter mixture to the dry ingredients and combine gently. Do not over-stir the dough, you don't want the quinoa and coconut flakes to break.
Divide the dough into 10 equal balls using a spoon and place the balls on a baking tray lined with the parchment paper. Flatten them with a spatula or a fork.
Bake cookies for about 12 minutes. Take them out, turn them to the other side and bake for another 8 minutes. They will be nice and golden when cooked through.
Take the cookies out and let them cool for a couple of minutes. Now transfer them onto a cooling tray and let them cool off completely.
If you have any leftover cookies at the end of the day, which is very unlikely, put them in an airtight container or cookie jar and keep them in the fridge for up to 4 days.
Video
Notes
Use peanut butter at room temperature. It will make it much easier to integrate the ingredients.
For the extra crisp edges, turn the cookies around a second time and bake them for additional 5 minutes.
Do not use a food processor to make the cookie dough. The quinoa and coconut flakes are very delicate. You will achieve the best results by mixing the dough with a wooden spoon.
Keyword banana and peanut butter cookies, gluten-free cookies