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). đ
Iâve also been working on doing more egg-free cooking to accommodate my husbandâs 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, youâll probably find that youâll 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.
Itâs 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 itâs place (Iâm thinking paper mĂąchĂ© glue, and crusty, chewy artisan bread a genius baker brings to the farmerâs market).
But right here and now, Iâm 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 wonât 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
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 350Âș
- 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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Tasted great! I added a tablespoon of Nutella
★★★★★
could i possibly use almond flour instead of coconut flour?
Possbily, but you will probably need to adjust the amount.
Could I use almond flour for this recipe?
So I tried these and they turned out delicious!! Though I do have to ask, cuz maybe I am missing something… But how does this recipe yield 18? It literally only made me 6 cookies lol!
My batch made 9 small cookies.
These are great! Thank you!! I followed the recipe as-is, leaving out the truvia. My banana was on the smaller side and I think a larger banana may have been even better but these were still awesome.
★★★★★
Glad you like them!
Has a moderate amount of coconut flavor from the flour. Trying to mix up almond/ coconut so it is not overtaking the banana and PB flavor.
★★★
What would the nutritional facts be on these?
Mine ended up really dry đ no one liked them maybe I did it wrong
I was looking for something low cal and sweet for me and I think they are tasty and satisfy me. I just got 13 cookies from the batch. I baked them 14 minutes and the bottoms were brown so I took them out. They are still doughy and soft not crisp. My husband just got the banana taste and not enough peanut butter flavor for him. Thank you.
★★★★
I love these. Several people asked about nutrition. I used an app to figure mine out. I didnât see anyone respond to this so I thought Iâd let ya know what I came up with.
I added an 1/8 himalayan sea salt
1/4 t. Baking soda
1/8 t. Baking powder
9 servings (that is what I got as well)
Cal 36 (points 1)
Cal from fat 18
Total fat 2g
Sat fat >1g
Cholesterol 0
Sodium 57mg
Carbohydrates 5 gr
Dietary fiber 1 gr
Sugars 2 gr
Protein 1 gr
Vitamin C 2%
Calcium 1%
Iron 1%
★★★★★