Gluten Free Butter Cookie Banana Bites

To make the cookie butter:

• Put the cookies in a blender and pulse until they’re finely ground crumbs.
• Add the vegetable oil and melted butter and blend until smooth, around 2 minutes.
• Add the powdered sugar and blend until combined.
• Pour the Cookie Butter in a jar or container with an air-tight seal. Refrigerate to set, around 1 hour.
• If you are not making banana bites, serve and store at room temperature, but eat within a few days.

To make the banana bites:

• Cut the bananas into 1/4 inch round slices.
• Prepare a cookie sheet with parchment paper.
• Spread a dollop of cookie butter on one side of a banana slice and sandwich it with another slice. Set the newly formed banana sandwich on the cookie sheet. Repeat until you use all the Cookie Butter.
• Freeze the banana sandwiches for 2 hours.
• Melt the semi-sweet chocolate and butter slowly in the microwave, taking it out to stir every 10-15 seconds until smooth.
• Drop one frozen banana sandwich into the chocolate. Using a fork, be sure the banana is completely covered by chocolate, and remove it from the bowl. Set it back onto the parchment paper.
• Dip each banana sandwich in to the chocolate. When they have all been dipped, return them to the freezer to set.
• Meanwhile, melt the white chocolate chips in a bowl in the microwave at 15 second intervals, stirring between, until smooth.
• Pull the banana bites out of the freezer. Drizzle the melted white chocolate over the banana bites and return them to the freezer.
• After 30 minutes pull them off the parchment and put them in a plastic, airtight container.
• Store in the freezer and eat frozen.