No Sugar No Flour Cookies with Banana and Peanut Butter
By Victor Lang
Prep
10 min
Cook
15 min
Total
25 min
Servings
12
Level
Easy
Overripe bananas with dark spots are added to no-sugar‚ no-flour cookies for sweetness and moisture to help hold the dough together․ I make no-sugar‚ no-flour cookies with overripe bananas left out on the counter too long․ The center of the cookies is chewy after baking․
Natural peanut butter is used as a binder in this recipe․ I use liquid peanut butter that lists peanuts and salt among the ingredients․ Stir only until the dough comes together and stir in chocolate chips if you wish to add them․ I enjoy this recipe as written‚ but you might consider adding about half a cup of chopped walnuts or pecans for added flavor․
I scoop big spoonfuls of dough onto a parchment paper-lined baking sheet․ Press the dough down with the back of a spoon․ Bake at 350°F (175°C) until the cookies are lightly browned around the edges and firm in the middle․ Cool the cookies on the baking sheet for 5 minutes‚ then transfer them to a wire rack to cool completely․
I use a large mixing bowl and a fork․ I do not mash all the banana pieces into the cookie dough (that is‚ I don't mash all the banana pieces)․ Unmashed banana pieces in the cookie dough do not lead to an uneven cookie product․ Preparation time for a small batch is 25 minutes with ripe bananas․
Why you'll love this recipe
- Two big bananas yield 12 cookies when using spotted ripe bananas․
- A cup of rolled oats provides extra substance to banana dough in these cookies․
- Natural peanut butter leaves a peanut taste after baking․
- Add optional sugar-free chocolate chips to the dough to create pockets of chocolate in the cookies․
- The base consists of walnuts or pecans․ Other ingredients include coconut and spices like cinnamon and nutmeg․
- They cook for 13 to 15 minutes․ The ingredients do not contain flour or refined sugar․
Ingredients
- •2 large ripe bananas (heavily speckled with brown spots)
- •1 cup rolled oats (use certified gluten-free oats if necessary)
- •½ cup creamy natural peanut butter (runny)
- •1 tsp vanilla extract
- •¼ tsp salt
- •½ cup sugar-free chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
Mash the ripe bananas in a large mixing bowl with a fork until mostly smooth.
- 3
Add the peanut butter, rolled oats, vanilla extract, and salt. Stir until just combined, then gently fold in the chocolate chips if using.
- 4
Drop heaping tablespoons of dough onto the prepared baking sheet. Flatten each cookie gently with the back of the spoon.
- 5
Bake for 13-15 minutes, until the edges are lightly golden and the centers are set.
- 6
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
FAQ
Nutrition (per serving)
Calories
110
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