2 Ingredient Peanut Butter Banana Cookies
These cookies are an easy snack. They are just 2 ingredients and don't contain any flour, butter, eggs or added sugar. The cookies are full of peanut butter flavor.
Ingredients
- 1/2 cup (128 g) creamy unsweetened natural peanut butter with no added oils, see note before starting
- 3-4 tbsp (45 g- 60 g) banana puree, see notes
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, combine peanut butter and banana puree. Stir together with a spatula until banana is completely incorporated into the peanut butter. The mixture should thicken as you mix and you should be able to form a cookie dough with the mixture.
- Using a 1 tbsp measuring spoon, scoop out cookie dough. Use another spoon to help you release the cookie dough onto prepared baking sheet.
- Use the palm of your hand to flatten dough balls into thick round disks about 1/4 inch thick. If your disks are not perfectly round, you can use your hands to shape them as needed. If desired, add criss cross pattern to surface of cookies using the back of a fork. I did this for the version using 3 tbsp of banana but not for the version using 4 tbsp of banana because the dough was more wet and sticky.
- Bake cookies for about 12-13 minutes or until cookies are puffed up and the tops of the cookie are a golden brown. If you aren't sure if your cookies are done, you can also test one (only test one because the cookies are quite fragile) by trying to gently slide it from its space on the parchment paper. It should slide easily. If it leaves crumbs stuck to the botom of the parchment paper then it is not finished baking. Let cookies remain on baking sheet until fully cooled to let them set properly.
Notes
- Peanut butter note: This recipe uses natural peanut butter with no added oils. The recipe will not turn out with peanut butter with added oils.
- Use a very ripe or overripe banana and make sure to mash the banana to a puree consistency. You can either do this by hand or in a food processor. You want to mash out all lumps and the banana should have a pourable consistency.
- Using 3 tbsp of banana will produce a less sticky cookie dough that should be easy to shape. The cookies will be lightly sweetened, have a firmer texture and a stronger peanut butter flavor. If you use 4 tbsp of banana, your cookie dough will be a little wetter and not quite as easy to shape. Your cookies will be sweeter and you will taste the banana. The inside of the cookie is also softer and slightly chewy from the extra banana.
- I made these cookies a little smaller than usual (1 tbsp instead of 1.5 tbsp of dough) because these cookies are so rich in peanut butter.
- If you prefer to use a cookie scoop to scoop the cookie dough, I recommend using the smaller 2 tsp one instead of the medium 1.5 tbsp one. You should be able to get 10 cookies using a 2 tsp cookie scoop.
- I have not tested this with another fruit puree other than banana.
- Estimated nutrition is calculated using 3 tbsp of banana puree.
Serving: 1cookie, Calories: 93kcal, Carbohydrates: 4g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Sodium: 1mg, Fiber: 1g, Sugar: 1g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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