powdered pb cookies; low fat & sugar with banana

How To Make powdered pb cookies; low fat & sugar with banana

• 
  Step 1
  In a medium bowl whisk together the flour, peanut powder, soda, and salt. Set aside.
• Step 2
  In a large bowl beat together the bananas and sugar.
• 
  Step 3
  Add in egg and vanilla. Beat until well blended. It's ok if there's s few small chunks of bananas that haven't blended in.
• Step 4
  Gradually STIR in the flour mixture. I split it into thirds to be sure it all got mixed in.
• Step 5
  Optional: refrigerate for about an hour. I found the dough much easier to work with this way and the cookies were a bit more moist. I did also make some without refrigerating first and they still came out delicious!
• Step 6
  When ready to bake: preheat oven to 350. Cover cookie sheet with parchment paper.
• 
  Step 7
  Drop dough by rounded teaspoons onto the cookie sheet
• 
  Step 8
  Now to make the classic peanut butter cookie checker marks! Lightly spray the top of each cookie with cooking spray. Grab a fork and spray it too. Then you'll press the fork down onto the cookie and then pick up the fork and rotate it to cross the first lines and press down. Voila! Checkers! **This dough is very sticky so you may have to spray the fork a few times.**
• Step 9
  Bake at 350 for 6-8 minutes. If you are topping with Hershey's kisses, now is a good time to unwrap them (no one will see if one accidentally jumps into your mouth).
• 
  Step 10
  Once the cookies come out of the oven, immediately move them from the cookie sheet to paper towels. Once you have them all on the paper towels (do that as quickly as possible!) place a Hershey's kiss in the middle and gently push down.
• Step 11
  This is important! The Hershey's kisses will *almost* melt at first. So don't touch them! They will hold and keep their shape as long as they don't get touched. Once the cookies have completely cooled and the chocolate has solidified you are safe to move the cookies to a container....or your mouth
• 
  Step 12
  Enjoy!
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