Step 1

Place sugar and coconut oil in a bowl, using a fork work oil into the sugar. Alternatively, you could also use a food processor if you don't mind more washing up. If not using coconut oil, replace it with the same volume of peanut butter.

Step 2

Once evenly distributed, add peanut butter and mashed up banana and work it into the mixture.

Step 3

Next, add in vanilla extract and soy milk unless you are making these with maple syrup, in which case skip the milk. Mix well.

Step 4

Using a spatula, fold in almond and rice flour, cornflour / cornstarch, salt and baking soda.

Step 5

Once you obtain a nice uniform batter, chill the batter in the fridge for a few hours - the longer the better but 1-2 hrs at least.

Step 6

Before you are ready to bake the cookies, preheat the oven to 190° C / 375° F and line a large baking tray with a piece of greaseproof paper.

Step 7

Divide the batter into 12 equal size pieces, place them apart on the baking tray leaving a lot of space around each - you may need to bake them in two batches. Decorate the tops with chocolate chunks and roasted peanuts.

Step 8

Bake for 12 minutes depending what combination of ingredients you've used. I found that maple syrup and all peanut butter versions need a bit longer (14 minutes).

Step 9

Allow the cookies to cool off completely before eating. Store in an air-tight jar for a few days.