We're excited to share a delightful recipe inspired by a wonderful cookbook that showcases how to bake gluten-free treats. These cookies are not just a winter delight; they also make fantastic gifts for gatherings and friends. Let's dive into these tasty yet healthy peanut butter banana cookies!
You'd be surprised at how rich these peanut butter banana cookies taste despite their wholesome ingredients. As a vegan option that's free from gluten and refined sugars, they make a great choice for a nourishing snack. The combination of coconut sugar, peanuts, and banana creates a delicious flavor profile. While I've experimented with maple syrup alone, using coconut sugar really enhances the cookie's texture.
Born in the Basque region, the creator of this recipe is a celebrated author and pastry chef, recognized multiple times for her culinary achievements. Her cookbook has received accolades from several prestigious publications.
This recipe is shared with permission from the author's cookbook. ©2021 by the author.
Description
These peanut butter-banana cookies serve as the ideal gluten-free dessert to satisfy your sweet tooth.
Ingredients
- 1/2 cup (75 g) salted roasted peanuts
- 2 tablespoons sugar (optional)
- 1 cup (240 g) unsweetened chunky peanut butter
- 2/3 cup (120 g) coconut sugar
- 1/4 cup finely mashed banana (about 1 medium)
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Set your oven to 375 degrees F and line two baking sheets with parchment paper.
- Chop the peanuts coarsely, reserving half. Finely chop the other half and place it in a small bowl with the sugar, if using. This will add a nice crunch to your cookies.
- In a medium bowl, mix the coarsely chopped peanuts, peanut butter, coconut sugar, banana, maple syrup, vanilla, baking soda, and salt. The mixture will be thick and sticky; let it rest for 15 minutes to thicken further.
- Take about 1 heaping tablespoon of dough, roll it in the bowl of finely chopped peanuts, and form it into a ball. Place on the baking sheet, leaving 2 inches between each cookie. Flatten them slightly.
- Bake for 8 to 10 minutes until cracks appear and the edges look crispy. Avoid overbaking to keep the cookies chewy inside. Cool them on the pan for 10 minutes before transferring to a wire rack. They'll stay fresh in an airtight container for 5 days.
Comments
- Chrissy says: December 18, 2021 at 9:08 am
Delicious!!
Reply - Sandra says: April 25, 2025 at 3:09 pm
I don't know what I did wrong, but they were terrible. Did not firm up at all, very runny, not like a cookie at all.
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Reply - Sandra says: April 25, 2025 at 3:12 pm
Terrible, never firmed up at all, very runny not like a cookie at all. What could I have done wrong?
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