Preheat oven to 180°C

Whisk the vegan butter, peanut butter, coconut sugar and sweetener in a bowl

Mash the bananas (reserving half of one for the topping) with vanilla essence in a separate bowl

Add the banana mixture to the butter/sugar mixture and whisk until combined

In a separate bowl, combine the sifted flour, oats, bicarbonate soda, baking powder, salt, corn flour and cinnamon. The add to the wet ingredients- stir with a spoon or use your hands if it needs some extra work.

If the mixture is looking too think then add a bit of plant milk but it should be looking like a cookie dough mixture now.

Line a baking tray with baking paper then use a ice cream scoop to scoop the mixture into balls (leaving enough space between each cookie to expand)

Press down the cookie with a spoon to flatten slightly (around 1-1.5cm thick). Slice the remaining half banana that was leftover from step 3 and place on top of each cookie

Bake for 12-15 mins until lightly golden and cooked at the bottom.

Leave to cool on a drying rack

Optional: Melt some vegan chocolate in the microwave on medium heat for 2 mins (stirring in between). Once the cookies have cooled drizzle the chocolate on top using a teaspoon.

Enjoy with a cuppa or vegan ice cream!