Ingredients:
- 4 tablespoons very full of peanut cream
- 4 eggs
- 2 tablespoons of coconut flour
- Half table of black chocolate with a high percentage of cocoa (I use a 81% cocoa)
- 2 small bananas or a very mature big bananas
- 1 yeast
- sweetener that endures the temperature (optional)
Preparation
Machar the bananas, mix with the eggs and the peanut cream until it is well mixed.I used the mixing rods to make it more comfortable but you can also.
Add the coconut flour (another type of flour can be used although more quantity is needed, the coconut absorbs a lotThey are not very sweet).Mix everything well.
Add chocolate chopped in pieces and mix well with the rest of the mixture.
Growing a baking sheet (with oil or butter, I used olive oil), place the cookie -shaped mixture with the help of a spoon.It is quite sticky so it costs a bit to shape, they are somewhat irregular but it doesn't matter.I helped myself with my fingers to shape it.Bake at 180 degrees until golden brown (about 20 minutes).If you see that the temperature can be lowered.I do this to eye because my oven does not mark the temperature well but it is more or less 180.
Let cool in a rack.
I did not calculate the amount of hydrate but it is easy to weigh the ingredients and looking at the peanut butter and flour.Anyway it has little hydrate and is very slow.
It is suitable for gluten intolerant since it does not carry flour and for lactose intolerant because it does not carry either.In the case of lactose use to grease oil instead of butter.
They are very rich and they know enough to peanut.I did them without sweetener so they don't know just sweet but I like them more like that.For those who like the sweet with sweetener suitable for oven they will look good.
