1. While preheating oven at 350 F, mix the peanut butter, crushed cereal, one egg, and sugar together until everything’s well blended. It should look like a big ball of peanut-butter-coloured goo. Yeah. 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…
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 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. Or if you can’t wait, just eat them.
* Keep your eyes on the cookies as they're getting baked - you don't want them to burn (burned peanut butter tastes horrible)!
* If you’re planning to give them away to someone, store them in the fridge, because the banana would probably taste better if stored cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (74g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 38 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 31mg||10 %|
|Sodium 35mg||1 %|
|Potassium 92.7mg||2 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 30.5g|
|Protein 3.2g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 169
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