Bake 350 c on greased pan 15 minutes until golden and crispy
2 ripe bananas, mashed
1.5 c peanut butter or 2 cups without ground peanuts
1 egg beaten
2 c flour, ( home milled mix of: buckwheat, coconut, sorghum, milled flax, millet & amaranth) if gluten free add 1 T psyllium husk & 1T tapioca starch
½ tsp baking soda
1 tsp baking powder
dash sea salt
1 tsp vanilla
1/4 c coconut sugar
½ c melted coconut butter
1/2 c choc chips
Add egg, sugar and butters to mashed bananas, mix well.
Mix in the dry ingredients until well blended.
Drop onto lightly greased cookie sheet about 2″ apart.
Bake 15 minutes until golden.
Let cool on cooling racks before storing in air tight container.
Great eaten frozen!!