Directions

Make the dough

1. Preheat the oven to 260°F (130°C). Keep ready baking tray with the silicon baking sheets.

2. In a medium mixing bowl, whisk together the ragi and wheat flour, cocoa powder, aluminium-free baking soda, dry dates powder and salt.

3. In another bowl mix peanut butter and water until well combined. Stir in the vanilla.

4. Lightly mix your wet and dry ingredients together to form a mostly uniform dough, add a little bit more water if needed. You are looking for a stiff dough that's easy to shape. Don't overmix it.

Make the filling

1. In a small bowl, stir the peanut butter and smashed banana together until smooth. With floured hands, roll the filling into 1-teaspoon portions.

Shape the cookies

1. Take 1 large tablespoon of the dough, and make an indentation in the middle with your finger. Bring the dough up and over the filling, pinch it closed. Repeat with the remaining dough and filling.

2. Spread some dry powder dates/peanut powder on a plate. Dip the top of each cookie in the powder and place it on the prepared baking sheets about 2 inches (5 cm) apart. Wet the fingers and gently press it to flatten each cookie to about 1/2-inch (12-mm) thick.

3. Bake the cookies until they’re set, 25 to 30 minutes. Remove them from the oven and cool them completely on a rack.