Dessa Jordnötssmör Banankakor are easy, healthy 4-ingredient cookies with a delicious peanut flavor and 7 grams of protein per serving.
I love making simple peanut butter cookies (use the search to see all my different variations!) but these ones are probably the easiest I’ve ever done! While I’ve put the full recipe just below, don’t miss my ingredient selection tips, baking tricks, and step-by-step pictures further down!
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Jordnötssmör Banankakor
Dessa Jordnötssmör Banankakor are easy, healthy 4-ingredient cookies with a delicious peanut flavor and 7 grams of protein per serving.
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Serveringar: 12 Cookiepolicy
Kalorier: 164 kcal
Innehållsförteckning
- ⅓ kopp Mosad banan - 1 small ripe banana (note 1)
- ⅓ kopp Peanut Butter - (anteckning 2)
- 2 matskedar Lönnsirap - (anteckning 3)
- 2 koppar Mandelmjöl - (anteckning 4)
Valfritt för extra smaker
- 1 tesked Vanilj extrakt
- ½ tesked Kanel
- ¼ tesked Salt
Instruktioner
- In a mixing bowl, mash the banana, pack in a measuring cup to make sure you get 1/3 cup not more. Return to the bowl.
- Stir in the peanut butter, maple syrup, vanilla extract if used until creamy and smooth.
- Fold in the almond flour, salt, and cinnamon if desired.
- Stir until it forms a thick, sticky cookie dough. Press and stir firmly to bring all the ingredients together.
- Lightly oil your hand and roll 12 cookie dough balls.
- Place the balls onto the prepared baking sheet leaving an inch between them.
- Oil the back of a fork, and press each cookie dough ball with the fork to form a crisscross pattern on top of the cookies.
- Bake the cookies for 12-14 minutes at 350 °F (180 °C) until lightly golden brown on the edges.
- Let the cookies cool down for 10 minutes on the baking sheet then gently transfer to a cooling rack to fully cool down.
Anmärkningar
Anmärkningar 1: Make sure you pack the mashed banana in a measuring cup, if you add too much, the batter will be too wet. Freeze any extra mashed banana to use in a smoothie later.
Anmärkningar 2: Natural peanut butter has no added sugar and no added oil. You can swap it for sunflower seed butter for a nut-free option or almond butter or cashew butter.
Anmärkningar 3: Any liquid sweeteners works like agave syrup or brown rice syrup.
Anmärkningar 4: For a nut-free option, try sunflower seed flour or sesame flour. Cashew flour works as well. You can probably use oat flour, but you will need way less as oats contain more fiber and the cookies would be super hard and dry if you used the same amount.
lagring: Store the cookies in the fridge in an airtight container for up to 4 days.
Kostrådgivning
Tjänande: 1boll | Kalorier: 164kcal | kolhydrater: 9.3g | Protein: 5.6g | Fett: 12.9g | Mättat fett: 1.4g | Fleromättat fett: 0.9g | Enkelomättat fett: 1.8g | Natrium: 79.6mg | Kalium: 71.2mg | Fiber: 2.5g | Socker: 4.2g | Vitamin A: 4.2IU | C-vitamin: 0.5mg | Kalcium: 47.6mg | Järn: 0.9mg | Magnesium: 14.6mg | fosfor: 25.7mg | Zink: 0.2mg
Ingredienser och ersättningar
Det här stycket ger dig alla mina tips om hur du väljer rätt ingredienser. För hela receptet med mått, scrolla till receptkortet längst ner i inlägget!Gå till fullständigt recept
You only need 4 ingredients to make these delicious cookies. Here’s how to pick them.
- Mosad banan – The natural sweetener and binder. Be precise in measuring, as too much banana can make the dough too wet. If you have extra mashed banana, freeze it for smoothies. Measure after mashing!
- Peanut Butter – To add richness, protein, and healthy fats. Use natural peanut butter (no added sugar or oil) for the best results. Swap with almond butter, cashew butter, or sunflower seed butter for a nut-free option.
- Lönnsirap – Lightly sweetens the cookies while keeping them refined sugar-free. You can replace it with agave syrup or brown rice syrup.
- Mandelmjöl – The base flour that gives the cookies a soft, slightly chewy texture. For a nut-free version, use sunflower seed flour or sesame flour. Cashew flour also works well. Oat flour can be an alternative but requires a much smaller amount, or the cookies may turn dry and hard.
How to Make Peanut Butter Banana Cookies
Det här receptet är riktigt enkelt att göra, här är hur det går till på bilderna.
Mash the banana in a mixing bowl before measuring the quantity needed.
Add the other ingredients and stir the mixture with a spatula until sticky.
Roll 12 cookie dough balls and place them on a baking sheet lined with parchment paper.
Flatten the cookies dough balls with a fork in a crisscross pattern and bake them for 12-14 minutes at 350 °F (180 °C) .
Carines baktips
Låt mig dela med mig av några fler tips för perfekta kakor.
- Use the right peanut butter texture – Natural peanut butter can sometimes be very runny or too dry depending on the brand. Stir well before measuring, or if it’s too thin, refrigerate it for a few minutes before using.
- Avoid overmixing the dough – Once the almond flour is added, mix only until combined. Overmixing can lead to denser cookies.
- Chill the dough if too sticky – If the dough feels too soft to shape, refrigerate it for 10-15 minutes before rolling. This makes handling easier and helps maintain the cookie shape while baking.
- Measure banana precisely – Too much banana makes the cookies overly soft and sticky. Make sure to pack the mashed banana into the measuring cup, scraping off any excess.
- Experiment with mix-ins – Stir in ⅓ cup mini chocolate chips, chopped nuts, or dried fruit for extra texture and flavor.
- Make thicker or crispier cookies – For a softer cookie, keep them thicker when flattening with a fork. For a slightly crispier cookie, bake for an extra 2 minutes.
- Don’t skip cooling – Let the cookies rest on the baking sheet for at least 10 minutes before transferring them to a rack. They’re delicate when hot and firm up as they cool.
- Öka proteinet – Mix in a tablespoon of hemp seeds or chia seeds to increase the protein content without changing the texture much.
- Use parchment paper – This prevents sticking and ensures even baking. Oiling the pan is unnecessary with these cookies.
I like these!! I would make again, but I would add more cinnamon (I love cinnamon, can’t help myself) and use better peanut butter. Skippy was all I had! (hangs head in shame). And definitely use chunky peanut butter. Or like your baking tips suggest, add more chopped nuts…..thx for the recipe!!!
I am so happy you love them! all your idea will make them even better next time.
These cookies look absolutely delicious! Can I replace the syrup with honey, though? Not too fond of syrups. Thanks!
Sure, same amount.
Αγαπητή μου φίλη ή συνταγή σου είναι τέλειο
We have nut allergies. So definitely sunflower seed butter. Also, oat flour, but how much less should be used?
Start with a 1/4 cup less. Rest the dough 10 minutes before adding more oat flour. Oat flour is high fiber and needs time to absorb the moisture and form the dough. Add more gradually until it form a dough that you can roll into balls.
These were pretty good. I used agave because I didn’t have any maple syrup, and I thought they could be a bit sweeter.
That’s interesting as agave is already 40 % sweeter in taste. You can always stir in extra crystal sweetener, like 2-3 tablespoons coconut sugar. You can’ add more liquid sweetener or the dough will be too soft.
I made these cookies twice and both times it was a hit!! Everyone loved it ! Second time I made it with almond butter which was great as well! I wanted know is there a way to increase the sweetness level without changing the consistency of the dough? Thank you again for a wonderful recipe !
Absolutely! You can’t add more maple syrup, because more liquid sweetener will change the batter consistency and ability to firm up. However, you can stir in 1/4 cup of sugar, or coconut sugar along with the almond flour. Let me know how it goes.
Where is the recipe?
Above this comment section. You can also click the jump to recipe button on top of the page to see it immediately.
Made these for mother’s day, they were a major hit, and I made them again the next day. Soo yummy and healthy. The first batch I made my own almond flour the cookies were super moist, second batch used almond flour, they were drier but just as delicious.
Thank you so much for your feedback! I am so happy you made my cookie recipe twice, and love it.
Great tasting, very easy recipe to make! I substituted the peanut butter for homemade almond butter (I always have it on hand) and they were really good-not dense and soft. I think I might try natural peanut butter and add walnuts next time I make them. I can’t eat sugar so finding ‘sweets’ that I can tolerate has been a challenge. My husband loved them as well. Thank you so much for this great recipe Carine!!!
Thank you so much for the lovely feedback, almond butter and banana sounds delicious!
This is a delicious recipe!! I added a drop of natural almond extract, because I like the marzipan taste! Thank you so much 🙂
Tack!