Banana Cluster Kind Cookies
Protein
and fiber filled, these cookies lend energy while getting you past
those mid-afternoon "what can I eat?" moments without guilt. Liv tucks a
few of these in her dance bag as she head off to long rehearsals, and
frequently comes home with request to bring some for her friends
tomorrow. Enjoy!
1/2 cup mashed banana
1/2 cup natural peanut butter (either smooth or chunky)
1/3 cup honey (we used a generous 1/3 cup)
1 tsp vanilla
1 cup Kind Clusters (we used the Banana Nut Clusters, but I'm eager to try with the Cinnamon Oat Clusters with Flaxseed)
1/2 cup spelt flour (may use all-purpose or whole wheat)
1 tsp ground cinnamon
1/4 tsp baking soda
1 handful raisins (optional - on occasion we've been known to add chocolate chips)
Preheat oven to 350ยบ. Line baking sheets with parchment paper or a silicone mat (or coat with cooking spray) and set aside.
Place the mashed banana, peanut butter, honey and vanilla in a large bowl and whisk to combine. In a small bowl whisk together flour, clusters, cinnamon and baking soda. Add the raisins to the wet ingredients if you are using them and give a little stir to combine. Add the flour mixture and gently stir the dry ingredients into the peanut butter banana mixture, stirring only just until combined.
Using a spoon, drop about 2 Tbs of dough onto the prepared baking sheet. Flatten slightly to about 1/2 of an inch thick.
Bake one sheet at a time until lightly browned, 12-14 minutes. Transfer to a wire rack to cool and store in an airtight container for up to 4 days.
Liv Life Note: We found the cookies to be very good on the first day, but enjoyed them even more on the 2nd and 3rd days! We've never had any last long enough to taste test on day 4...
