Peanut Butter Banana Cookies
These peanut butter banana cookies are a naturally sweetened, gluten-free snack made with simple pantry ingredients.
Ingredients
- ½ cup creamy peanut butter
- 1 ripe banana
- 1 ½ cups almond flour
- ¼ cups coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mash the banana until smooth. Add the peanut butter and stir until fully combined.
- Add the almond flour, coconut flour, baking powder, and salt. Stir until a thick dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet about 2 inches apart.
- Flatten each cookie slightly with your fingers or the back of a fork.
- Bake for 9–11 minutes, or until the edges are set and the bottoms are lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
- Mash the banana well: Make sure it’s smooth and lump-free for an even texture throughout the cookies.
- Mix thoroughly: Stir until all ingredients are fully incorporated, the dough should be thick but pliable.
- Check consistency: If the dough feels too sticky, add 1–2 extra tablespoons of almond flour.
- Don’t over bake: Remove the cookies when the edges are set and the centers are still soft, they’ll firm up as they cool.
- Flavor twist: Add a handful of dark chocolate chips, chopped nuts, or a sprinkle of cinnamon for extra flavor.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!