Peanut Butter & Coconut Cookies

 

*Recipe intended for babies*

 

Ingredients

· One 15.5-ounce can chickpeas, drained and rinsed

· 1 banana, peeled and sliced

· 1/2 cup peanut butter

· 1/4 cup desiccated coconut, plus more to decorate

· 2 tbsp. coconut oil, melted

· 2 tbsp. milk of your choice

 

Steps

1) Preheat the oven to 350°F and line a baking sheet with parchment paper.

2) Put all the ingredients in a blender and blend until smooth. Spoon the mixture onto the parchment paper (you need about 1 1/2 tablespoons per cookie, to make 24). Use a fork to flatten and shape each cookie (they don’t spread when cooking so try to get them to the shape you want now). Sprinkle a little more desiccated coconut on top.

3) Bake for about 30 minutes until the cookies are crisp and golden on top.

4) The cookies are best (and crunchiest when they are first cooked. They become softer as you leave them. They’ll keep for 2-3 days in an airtight container.

 

From: Veggie from the Start: Easy Vegan and Vegetarian Foods for Babies and Up

By: Rachel Boyett