Peanut butter and banana. Is there a more perfect combination?
Okay well maybe with chocolate. Chocolate is life and so is peanut butter.
So peanut butter and Weetabix are on the agenda this week as these delightful cookies. Quite a fitting recipe, as I am currently watching a missed episode of the Great British Bake Off which involves making cookies and biscuits.
Unfortunately, mine didn’t come out looking as pretty. They are good though. Taste is ultimately the most important aspect 😉
Getting the fork patterns on top was a little difficult as the dough is quite sticky, so chilling it for 30 minutes and then oiling up the fork between marking them helps a lot. Also, try not to press down too hard otherwise it makes it harder to get them out.
Also, try not to press down too hard otherwise it makes it harder to get the fork out without them breaking.
After chilling, roll into balls, make the markings and then bake for 9-12 minutes and allow to cool on the baking sheet for 5 minutes before removing.
You can either serve these warm or allow them to cool down, and either one is good. The Weetabix flavour shines through, but for an added peanut flavour, replace the flour with peanut flour and use 1 tsp of banana extract.
Peanut Butter Banana Weetabix Cookies
Prep time: 40 minutes
Cook time: 10-12 minutes
Total time: 50-52 minutes
Yield: 12 cookies
Weetabix, finely crushed
- 30g / 1/4 cup
- 4g/ 1/2 tbsp
- 1/4 tsp
- 1/2 tsp
- 45g/ 3 tbsp
Peanut butter, smooth
- 80g / 1 small
- 45ml / 2 1/2 tbsp
- 60ml / 1/4 cup
- 3 tbsp
Low-calorie sweetener of choice
- 5ml / 1 tsp
Vanilla/ banana extract
- Add the crushed Weetabix, flour, cornstarch, salt and baking powder to a bowl and mix to combine.
- Melt the peanut butter in a bowl and mash the banana with it. Add the golden syrup, milk, sweetener and vanilla extract/ banana essence together until mixed well.
- Fold in the dry ingredients into the wet until just combined and then using a tablespoon, take a tablespoon of dough and roll the dough into 12 balls. Chill the dough for 30 minutes before baking.
- Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a baking tray or line with baking paper/ foil.
- Lightly oil a fork and press down on the cookies to flatten and make a criss-cross pattern on the top.
- Bake for 9-12 minutes, rotating halfway through to avoid burning the cookies until the edges are turning a slightly darker brown, and the middles are still soft.
- Leave to cool on the baking tray for 5 minutes before transferring to a cooling rack to cool completely.
Store leftovers at room temperature in an airtight container for up to 3 days or in the fridge for up to one week.
Makes 12 cookies
Serving size: 1 cookie
|Amount Per Serving|
|% Daily Value *|
|Total Fat 2 g||3 %|
|Saturated Fat 0 g||2 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 87 mg||4 %|
|Potassium 24 mg||1 %|
|Total Carbohydrate 15 g||5 %|
|Dietary Fiber 1 g||2 %|
|Sugars 6 g|
|Protein 2 g||4 %|
|Vitamin A||0 %|
|Vitamin C||1 %|
To give these a stronger peanut butter flavour, use peanut flour in place of the plain flour and increase the cornstarch to 1 tbsp and reduce the milk by 1 tbsp.
For a stronger banana flavour, use 1 tsp of banana essence instead of the vanilla.