Have you ever felt the comfort of a warm cookie that somehow tastes like nostalgia and hugs all at once? These peanut butter banana cookies are just that—soft, chewy bites of happiness. They’re like the love child of your favorite childhood snack and a cozy autumn afternoon, where the leaves are just starting to turn, and the air has that crisp, magical feel.
Steps
- Begin by mashing a banana in a mixing bowl, ensuring you measure precisely to get 1/3 cup of mashed banana. Return the mashed banana to the bowl once measured.
- Mix in peanut butter, maple syrup, and vanilla extract if desired, stirring until the mixture is smooth. Add in almond flour, salt, and optional cinnamon, combining until you achieve a thick, sticky dough.
- Lightly oil your hands and form the dough into 12 equal-sized balls. Arrange these balls on a baking sheet lined with parchment paper, leaving space between each one.
- Press the back of an oiled fork onto each dough ball to create a crisscross design on the tops of the cookies. Bake them in a preheated oven at 350 °F (180 °C) for 12-14 minutes, or until the edges are lightly browned.
- Allow the cookies to cool on the baking sheet for 10 minutes. Carefully transfer them to a cooling rack to finish cooling completely before serving or storing.
Ingredients
- 1/3 cup mashed banana
- 1/2 cup natural peanut butter (no added sugar or oil)
- 3 tablespoons maple syrup
- 3/4 cup almond flour
Nutritional Values
Calories: 1968 kcal | Carbohydrates: 111.6g | Protein: 67.2g | Fat: 154.8g | Saturated Fat: 16.8g | Polyunsaturated Fat: 10.8g | Monounsaturated Fat: 21.6g | Sodium: 955.2mg | Potassium: 854.4mg | Fiber: 30g | Sugar: 50.4g | Vitamin A: 50.4IU | Vitamin C: 6mg | Calcium: 571.2mg | Iron: 10.8mg | Magnesium: 175.2mg | Phosphorus: 308.4mg | Zinc: 2.4mg
FAQ
- Can I use a different type of nut butter instead of peanut butter?
- Absolutely! You can substitute peanut butter with almond butter, cashew butter, or sunflower seed butter for a nut-free option. Just make sure to use natural nut butter without added sugar or oil for the best results.
- What can I use if I don’t have almond flour?
- If you’re looking for a nut-free alternative, sunflower seed flour or sesame flour can work well. Cashew flour is another option. Oat flour is also viable, but use significantly less as it can make the cookies dry and hard due to its higher fiber content.
- How should I store these cookies?
- You can store these cookies in an airtight container in the refrigerator for up to four days to maintain their freshness.
- Can I add other ingredients to the cookie dough?
- Yes, you can enhance the cookies with mix-ins like mini chocolate chips, chopped nuts, or dried fruits for extra texture and flavor. About ? cup of these additions is a good amount.
- What should I do if the cookie dough is too sticky to handle?
- If the dough is too sticky, refrigerate it for 10-15 minutes before rolling it into balls. This will make it easier to shape and help the cookies maintain their form during baking.
Tips
- Measure Banana Accurately: Ensure that you pack the mashed banana into a measuring cup and scrape off any excess. Using too much banana can result in a dough that is overly wet, which can affect the texture of the cookies.
- Choose the Right Peanut Butter: Use natural peanut butter without added sugar or oil for the best results. Stir it well before measuring, as natural peanut butter can sometimes separate. If it’s too runny, refrigerate it for a few minutes to thicken.
- Chill Sticky Dough: If the dough feels too sticky and challenging to shape, refrigerate it for 10-15 minutes before rolling into balls. This makes handling easier and helps maintain the cookie shape during baking.
- Let Cookies Cool: Allow the cookies to rest on the baking sheet for at least 10 minutes before transferring them to a cooling rack. This step is crucial as the cookies are delicate when hot and will firm up as they cool.
Equipment
- Baking Sheet – Essential for placing the cookies to bake.
- Parchment Paper – Used to line the baking sheet to prevent sticking.
- Cooling Rack – Useful for cooling the cookies evenly after baking.
- Measuring Cups – Necessary for accurately measuring ingredients like mashed banana and almond flour.
