2-Ingredient Peanut Butter Banana Cookies (V, GF, oil-free)
Got ripe bananas? Then why not make a batch of 2-ingredient peanut butter banana cookies! They are vegan, grain-free, gluten-free, added sugar-free, oil-free, and Paleo. You can also make them with any other nut or seed butter.
Servings: 10 cookies
Ingredients
- 1/4 cup 60 mL mashed very ripe banana
- 1/2 cup 128 g natural peanut butter (see notes for options)
Instructions
- Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a small or medium bowl, finely mash the banana (so that no large lumps remain)
- Add the peanut butter. Stir until completely blended into a dough.
Divide the dough into 10 equal portions and roll each into a ball (about 1 inch/2.5 cm each). - Place the dough balls on the prepared baking sheet, spacing 2 inches apart. Flatten with the tines of a fork (making cris-cross hatch marks). Alternatively, flatten with fingers, spatula, or a flat-bottom-glass until the cookie dough balls are about 2 inches (5 cm) in diameter.
- Bake the cookies in the preheated oven for 8 to 10 minutes until deep golden brown and the edges of the cookies appears dry (the cookies will look somewhat oily while warm).
- Remove from oven and cool 5 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.
Video
Notes
Storage: Store the cookies in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week or the freezer for up to 6 months.
Peanut Butter Alternatives: An equal amount of any other smooth natural nut or seed butter can be used in place of the peanut butter. For example, sunflower seed butter, almond butter or cashew butter. Here are links to my DIT Almond Butter & DIY Sunflower Seed Butter.
Nutrition
Serving: 1serving | Calories: 97kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 48mg | Fiber: 2g | Sugar: 3g