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Banana-and-almond-topped Peanut Butter Cookie
This was the very first baking adventure I’ve had in my life. I was so glad it turned out to be successful (edible and delicious)! I hope you enjoy these cookies, too, but just make sure there’s no one with peanut allergies anywhere close!
1 cup peanut butter (I used crunchy one)
1 1/2 cup crushed cereal (plain is best – I used Special K Original)
1/2 cup sugar or alternative (I used cactus honey powder for healthier cookies!)
2 eggs (or one double-yolked egg)
1. While preheating oven at 350 F, mix the peanut butter, crushed cereal, one egg (if using a double-yolked egg, egg whites and one yolk), and sugar together until everything’s well blended. It should look like a big ball of peanut-butter-coloured goo. (Very attractive.)
2. Chill the batter for half an hour.
3. Remove from the refrigerator and roll the dough into little balls. How many? I made 12, but if you want them to be smaller, do as you please. Smaller cookies probably require less baking time, too, so if you’re really hungry, opt for smaller!
4. Place the little balls on a cookie sheet, and push them down gently with a spoon to flatten them a little - squish!
5. Use the yolk of the other egg (or the leftover from the double-yolked egg) to put thin coats on the cookies.
6. Slice banana and place them on the cookies, and stick in some almonds, too.
7. Into the oven! Bake until the cookies turn light brown-ish. Approximately 25 minutes, but it depends on the size of your cookies.
8. Let them cool for about ten minutes.