Today I wanna let you guys in on one of my all time favourite flavour combinations - it's nothing new, I admit, but it's a classic that cannot be left untold. Banana and peanut butter for me are like two sides of the same coin. The salty and the sweet. The crunchy and the chewy. It's just something I can't get enough of.
So not only did I use this combination in the making of the cookies I also added some instant banana ice cream on top. Whilst shooting this recipe I must have eaten at least 4 or 5 of those ice cream sandwiches. Those of you, who have ever taken the time to photograph ice cream will understand. You got to be fast, and even when you are, the ice cream still runs faster - literally. So I had no choice but to eat it all. Let me tell you, I felt slightly queasy afterwards, but I don't feel sorry for one second.
But first things first. The Cookies. For this recipe I specifically set out to make a soft, chewy cookie, as when you combine it with ice cream you don't want it to be too hard, because then it will be really hard to eat it without all of the lovely ice cream being squeezed out.
Peanut Butter Cookies
- 270 g chunky peanut butter (organic)
- 1 large ripe banana, mashed
- 100 g oats (gluten-free if you prefer)
- 70 g coconut blossom sugar
- optional: chocolate chips, cinnamon, or any other flavours you feel like experimenting with
1. Toss the oats in a food processor and pulse until you get a fine flour-like powder.
2. In a bowl, combine the peanut butter with the mashed banana, the oat flour, and the sugar.
3. Wrap the dough in cling foil and place in the fridge for 30 minutes. Preheat the oven to 180°C and line a baking tray with parchment paper.
4. Form little tablespoon-sized balls of dough, place them on the baking sheet and, using a fork, flatten the cookies (mine were about 0.5 cm thick). In case the fork gets a little sticky, it helps to occasionally dip it in water.
5. Bake for about 8 - 10 minutes. The cookies will still be soft when you take them out of the oven but once they start cooling down they will solidify. This is crucial if you want that chewy, soft texture. If you leave them in longer you will get crispier (still really yummy) cookies.
These cookies are a great treat just by themselves already. The other night I had some with a cup of warm honey-ed almond cinnamon milk. Pure bliss and a great bedtime treat. There is a great word for bedtime sweets in German: Betthupferl. Let me tell you, these cookies make for a great Betthupferl. Slept like a baby and woke up wanting more. :-) And yes, of course you can have cookies for breakfast!
With all that being said you might as well stop here. But let's be honest. Ice cream makes everything better! I mean literally everything. So that brings me to the second part of this recipe.
Instant Banana Ice Cream
- 3 previously frozen bananas (about 3 hours in the freezer suffice)
- a splash of almond milk (or any other liquid, even water will do the trick)
- optional: vanilla essence/ vanilla bean seeds, cinnamon, chocolate chips, coconut butter, or even more peanut butter
- you will need a high speed blender - I use an Omniblend
1. Break up the frozen bananas into chunks and put them in your food processor.
2. Add liquid and any other optional add-ons. And mix.... :-)
3. ... until you get a soft, slushy ice cream like consistency.
4. Now all you gotta do is spread some banana ice cream on your freshly baked cookies - and eat it fast :-)
Ever since I discovered it was so easy to make ice cream without an ice cream machine and without heavy cream and tons of sugar I never looked back. This is so easy and to be honest, you don't even have to feel guilty having this ice cream. I mean it's just bananas, right? So scoop generously :-)
Thank you to my dear friend from Kilda Nordic Interior for providing this beautiful marbled chopping board. So pretty!