PB&J Thumbprint Cookies

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Prep Time 5

Cook Time 10

Servings 16 cookies

1 large ripe banana (160g pre peeled weight)
1/2 cup /150g of nut butter (We use a 100% peanut smooth style)
1 cup /140g of wholemeal flour (Can substitute with plain flour)
1 tsp of baking powder (Optional)
2-3 Tbsp of chia jam or jam of choice (We mash raspberries and stirred through some chia seeds)

Preheat the oven to 180c/350f.
In a large bowl, mash the banana, then stir in the nut butter.
Add the flour and baking powder and stir to combine, then use your hands to knead into a large mass.
Pinch off around 1 tablespoon of the mix and roll into a ball in your hands, then flatten to around 0.5cm in thickness and place on a lined baking tray/sheet. Repeat for 16-20 cookies.
Use your thumb to press a dent in to the tops of each of the cookies, if they spilt around the sides just gently press them back together.
Add 1/2-1 tsp of chia jam to each thumbprint hole.
Place in the oven and cook for 9-10 minutes until lightly golden around the edges.
Allow to cool on the tray for a few minutes and then transfer to a cooling rack to cool completely.

You can make these nut free by substituting the nut butter with sunflower seed butter or tahini.

If your dough feels too dry add a splash of soy milk. If it is too sticky to roll the balls in your hand add 1-2 Tbsp of flour and check again.

Store on the bench for 2 days, fridge for 5 days, or freezer for up to 2 months.