Happy Cookie Friday! Today’s recipe is a little bit different… many people come here on Fridays because they like the classic, large cookies with loads of chocolate and stuff like that – today’s cookies are made without white sugar or regular flour. They are slightly smaller and you could almost say… slightly healthier than other cookies. But that doesn’t mean that these Peanut Butter Banana Bread Cookies are less delicious.
Of course, these are not the first cookies without white sugar you can find here. For over a year now, I publish sugar-free recipes almost every week. Mostly with a sugar substitute to replace the white »devil’s stuff«. I am not perfect, you know?! Well… since those substitutes are not really perfect, I try to avoid the artificial substitutes as often as possible and use »all-natural« alternatives instead when doable. Overripe bananas are the perfect candidates for this job. When bananas have reached the brown or even better black state, the starch in the bananas has been converted into a good proportion of sugar and thus provides a natural sweetness that can be used in many baked goods.
The best example is my sugar-free coconut banana bread – tastes sweet and delicious but does not need any other sweeteners besides the bananas. The cookies here contain some maple syrup. Theoretically, this belongs to the »sweetener category«, but here it is only used to give the cookies some more flavor. Together with the bananas and the peanut butter, it’s simply a delicious combination! If you don’t like maple syrup or don’t want to use it, you can also leave it out. No problem. ;)
The cookies are nice and very banana-y. Together with the peanut butter and the maple syrup you will get really delicious cookies with great flavors! These little fellas definitely taste best when freshly baked! Since the cookies were baked without flour and sugar, but with lots of banana and almond flour, the texture is a bit different than you would expect for regular cookies, I guess.
Fresh from the oven they are crispy on the outside and nice and soft on the inside. While other cookies become drier with time when stored on a plate at room temperature, these cookies here soften a bit after a while. This is mostly because of the moisture of the bananas added to the dough. I don’t mind when they get softer, but if you want classic cookies that last longer, these are not really the ones you want to make. These little banana cookies should be eaten as soon as possible… just as a side note.
INGREDIENTS / ZUTATEN
(about 16-18 cookies)
10.6 oz. (300g) over-ripe bananas, mashed
2 tbsp. peanut butter*
1 tbsp. maple syrup* (optional)
1 1/2 cups (150g) almond flour*
1/4 tsp. baking powder
1/4 tsp. ground cinnamon
1/8 tsp. salt
(etwa 16-18 Cookies)
300g reife Bananen, zerdrückt
2 EL Erdnussbutter*
1 EL Ahornsirup* (optional)
150g Mandeln*, blanchiert & gemahlen
1/4 TL Backpulver
1/4 TL Zimt
1/8 TL Salz
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.
2. Mash the bananas in a bowl and mix with peanut butter and maple syrup (optional) until combined. Mix the ground almonds with baking powder, ground cinnamon, and salt and add to the bowl with the bananas – mix until well combined. Use a cookie scoop or tablespoons to place dough portions (about 1 1/2 tbsp. each) on the baking sheet. Flatten the dough portions with a fork.
3. Bake the cookies for about 26-30 minutes – they should have set and don’t look wet anymore. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack to cool down completely. Store in a cool place.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Die Bananen in einer Schüssel zerdrücken und mit Erdnussbutter und Ahornsirup (optional) vermischen. Die gemahlenen Mandeln, Backpulver, Zimt und Salz separat mischen und dann zur Schüssel dazugeben – alles gut verrühren. Mit einem Cookie Scoop (Eisportionierer) oder Esslöffeln Teigportionen (je etwa 1 1/2 EL) auf das Blech setzen und mit einer Gabel flach drücken.
3. Die Cookies für etwa 26-30 Minuten backen. Die Cookies sollten fest geworden sein und nicht mehr feucht aussehen. Aus dem Ofen holen und auf dem Blech kurz abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. An einem kühlen Ort aufbewahren.
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Here is a version of the recipe you can print easily.
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Peanut Butter Banana Bread Cookies (sugar-free & gluten-free)
- Prep Time: 00:15
- Cook Time: 00:30
- Total Time: 00:45
- Yield: 16 1x
- Category: Cookies
- Method: -
- Cuisine: United States
- Diet: Diabetic
Description
Delicious and kind of healthy. These Peanut Butter Banana Bread Cookies are made without any flour and sugar – sugar-free, gluten-free & even vegan.
Ingredients
10.6 oz. (300g) over-ripe bananas, mashed
2 tbsp. peanut butter*
1 tbsp. maple syrup* (optional)
1 1/2 cups (150g) almond flour*
1/4 tsp. baking powder
1/4 tsp. ground cinnamon
1/8 tsp. salt
Instructions
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.
2. Mash the bananas in a bowl and mix with peanut butter and maple syrup (optional) until combined. Mix the ground almonds with baking powder, ground cinnamon, and salt and add to the bowl with the bananas – mix until well combined. Use a cookie scoop or tablespoons to place dough portions (about 1 1/2 tbsp. each) on the baking sheet. Flatten the dough portions with a fork.
3. Bake the cookies for about 26-30 minutes – they should have set and don’t look wet anymore. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack to cool down completely. Store in a cool place.
Notes
Enjoy baking!
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