Banana Peanut Butter Cookies Recipe-Simplest Recipe Ever :-It’s SO easy to make these healthy peanut butter banana cookies! You only need 4 things. They’re soft and chewy, don’t have any dairy or gluten, are made from plants, and don’t have any refined sugars.
Banana Peanut Butter Cookies Recipe-Simplest Recipe Ever
Ingredients :
- 1/4 cup + 2 tablespoons natural peanut butter*
- 2 tablespoons all natural almond butter (or swap for peanut butter)*
- 1 small banana, mashed until no clumps remain
- 1/2 teaspoon ground cinnamon
- pinch of sea salt (optional)
OPTIONAL ADD-INS
- 1 tablespoon pure maple syrup, 1/4 cup mini dark chocolate chips, unsweetened shredded coconut, or hemp seeds
Instructions :
Warm the oven up to 350 degrees.
In a big bowl, mash the banana until there are no more chunks.
Mix the peanut butter, almond butter, and cinnamon together well after adding them.
The dough should slowly come together into a big ball of batter as you mix it. Nothing should stick to the sides of the bowl.
Put parchment paper on the bottom of a baking sheet.
Scoop or roll the batter into 10 balls, then place them on the baking sheet. Use a fork to lightly press down on each cookie ball.
Put it in the oven for 10 minutes, or until the bottom gets a little brown.
Take it out of the oven and, if you want, sprinkle it with sea salt.
After letting it cool down, enjoy!
Notes :
If your peanut butter is “runny”: In some cases, the cookie batter might not be thick enough to roll into balls if your peanut butter or almond butter is runny instead of thick. This can vary from brand to brand. Just add one tablespoon of coconut flour at a time and stir the batter until it starts to make a ball on its own, like the batter in the picture above.
If your bananas are under-ripe/over-ripe: If the bananas are brown spots or too ripe, they are fine to use and shouldn’t cause any problems. If your bananas are still a bit green however, I recommend waiting a day or so until they are ripe to make the recipe, or if you don’t have the patience, add 1-2 tablespoons of pure maple syrup to the bananas during mashing.
If you don’t find the cookies sweet enough: Add 2 tablespoons of pure maple syrup OR raw honey to make it sweeter, and 1/4 cup of dark chocolate chips to the batter before baking.
Peanut Butter Banana Cookie Recipe Tips :
- If your peanut butter is “runny”: If the peanut butter or almond butter you use is runny instead of thick (this can vary from brand to brand), you might not be able to roll the cookie batter into balls. Just add one tablespoon of coconut flour at a time and stir the batter until it starts to make a ball on its own, like the batter in the picture above.
- If your bananas are under-ripe/over-ripe:If the bananas are brown spots or too ripe, they are fine to use and shouldn’t cause any problems. If your bananas are still a little green, though, you should wait about a day until they are fully ripe before making the recipe. If you can’t wait that long, you can add 1-2 tablespoons of pure maple syrup to the bananas while you’re mashing them.
- If you don’t find the cookies sweet enough: They might not be sweet enough for some people since this recipe doesn’t have any extra sugars and the only “sweetener” is the banana. Boost the sweetness with 2 tablespoons of raw honey or pure maple syrup, and before baking, mix in 1/4 cup of dark chocolate chips. That must work!
Even though these cookies aren’t very sweet, they are rich, buttery, and moist, with a hint of sweetness. They are soft, chewy, and melt in your mouth good.
