Healthy cookies have become a bit of an obsession for me. I need them for my kids to snack on. You moms know what I mean. It has nothing to do with my own snacking tendencies (obviously). 😉
I’ve also been working on doing more egg-free cooking to accommodate my husband’s allergies. It can be tough sometimes, but lucky for us, bananas are an excellent substitute for eggs in some recipes – particularly cookies.
We also just recently loaded up on coconut flour, so guess what? Yup, these puppies are grain-free too! Although if you want to, feel free to substitute another type of flour. However, you’ll probably find that you’ll need to use a larger quantity of a grain-based flour as coconut flour really soaks up the moisture, and you tend to not need as much.
It’s crazy how you can take healthy ingredients, mix them together and make them into something just as delicious, but not completely full of sugar and grain as their traditional counter parts. It makes you wonder why in the world we ever started down the baking path of bleached white flour.
Then again, I guess white flour has it’s place (I’m thinking paper mâché glue, and crusty, chewy artisan bread a genius baker brings to the farmer’s market).
But right here and now, I’m really happy to have a healthy cookie recipe to share with you. Your kids will love you for making these! And by my calculations, the entire batch contains only 389 calories, so you won’t fill terribly full and bloated after eating the, Score!
Healthy Peanut Butter Banana Cookies
Healthy Peanut Butter Banana Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 cookies 1x
Ingredients
- 1 banana
- 2 Tablespoons peanut butter
- 1/2 teaspoon vanilla
- 1/3 cup coconut flour
- 1/2 teaspoon truvia (optional if you feel like your dough needs to be sweetened)
Instructions
- Preheat oven to 350º
- Mash banana, and thoroughly mix in peanut butter and vanilla.
- Add coconut flour and Truvia.
- Mix well.
- Separate into walnut-sized balls.
- Place on a cookie sheet and flatten with a fork in the crisscross peanut butter cookie shape.
- Place in the oven and bake for 10-15 minutes until cookies begin to brown slightly.
- Remove from oven and let cool.
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Ann M Goulding says
I just found out that I’m a diabetic and my daughter made these for me. She invited me over to her home to try them and they were delicious. I’ve just ran to the store to get the coconut flour and plan to make them as soon as I hit submit. Thank you for sharing this recipe.
Senz says
What an incredibly disappointing recipe. Followed exactly. They have no cookie properties and better labeled as flatted, warmed, protein balls. There is also no way you’re getting from this unless they’re the size of a nickel. Mine made 7.
★
Rosanne Archer says
the 1x batch only made 18 cookies and I made them small walnut size and I had doubled the recipe and I have to agree…..not the best tasting for a healthy cookie
Demi says
Definitely came out to be more of a bread consistency but good as a sweet treat! I added an egg and baking powder as well. I used PB2 as well and quadrupled the amount of peanut butter
★★★
Sherzie says
What a disappointment. Made 3 batches and only got 25 cookies. Not sure what the size of a walnut is where you’re from, but it definitely isn’t the same as mine.
Camille says
It was yummy, we both liked it. 13 made from 1 batch. The coconut-flour turned out a bit grainy, and may taste better if it is toasted before use. How to make it a little bit more peanuttier? Add another spoon full of peanut butter? Use those ground peanut powder (never been interested in those before now) instead of coconut flour? Also, how long do they last in a tin can when mashed banana is a main ingredient?
★★★★
Angela says
This recipe is terrible! They are dry balls of sand ,, I don’t know how you yielded 18. I got 10
★
Kenna says
These cookies were so dry and not very tasty. Personally I did not care for these and would definitely not bake them again.
★