Peanut Butter Banana Cookies

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5 from 4 votes

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www.theconsciousplantkitchen.com

These Peanut Butter Banana Cookies are easy, healthy 4-ingredient cookies with a delicious peanut flavor and 7 grams of protein per serving.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/peanut-butter-banana-cookies/ or scan the QR code here ➡️

Prep Time8

Cook Time12

Total Time20

Servings: cookies

Calories: 164kcal

Author: Carine Claudepierre

Ingredients

⅓ cup Mashed Banana 1 small ripe banana (note 1)
⅓ cup Peanut Butter (note 2)
2 tablespoons Maple Syrup (note 3)
2 cups Almond Flour (note 4)

Optional for extra flavors

1 teaspoon Vanilla Extract
½ teaspoon Cinnamon
¼ teaspoon Salt

US Customary - Metric

Instructions

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.

Notes

Note 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.

Note 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.

Note 3: Any liquid sweeteners works like agave syrup or brown rice syrup.

Note 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.

Storage: Store the cookies in the fridge in an airtight container for up to 4 days.

Nutrition