It probably would look better with chopped chocolate but I was a bit lazy and used chocolate chips.
Ingredients
3 large over ripe mashed bananas
1 teaspoon vanilla extract
1/4 cup macadamia oil
1 1/2 cups rolled oats
1/2 cup hazelnut meal
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
2/3 cups crushed peanuts
1 cup choc chips
1 1/2 cups popped corn
Method
Preheat the oven to 180C. Line two baking sheets with baking paper.
In a large bowl, combine the bananas, vanilla and macadamia oil. Set aside. In another bowl, whisk together the oats, hazelnut meal, baking powder, cinnamon, salt and mixed spice. Add dry ingredients to wet ingredients. Mix to combine. Fold in the chocolate, peanuts and popped corn.
The dough might appear looser than most cookies, but that is alright. Heap 1 tablespoon worth of cookie dough on to your palm and shape small balls. Place about 1 inch apart on baking sheets. Bake for approximately 15-18 minutes until golden, swapping the baking sheet back to front once during the baking process. Remove from oven and cool on a wire rack. Will stay just fine in the fridge for a week in an air-tight container.
