2-Ingredient Banana Peanut Butter Cookies (no eggs)
With just two ingredients, this easy cookie recipe delivers chewy cookies perfect for any occasion. Great for a pre-workout snack or as a healthy snack for kids.
Servings 10 cookies
Calories 165kcal
Equipment
Ingredients
- 1 banana ripe or overripe
- 1 cup peanut butter
Instructions
- Preheat the oven to 180℃/350℉.
- Line a baking tray with parchment paper.
- Mash the bananas in a big bowl either with a fork or in a high-speed blender.
- Add the peanut butter to the mashed banana.
- Using a whisk or a spoon, make sure that the bananas and the peanut butter are fully combined into a smooth batter.
- You can also use a silicone spatula to stir and flatten the dough.
- Scoop the dough with a tablespoon, shape into a circle (flattened ball) and put on the parchment paper.
- Continue until you have used up all the dough.
- If you want a visual effect of your cookies, you can press each one on top with a fork. To prevent the fork from sticking, you can refrigerate the cookies for about 30 minutes before using the fork method.
- Bake for about 14 minutes.
- Remove from the oven once baked and allow to slightly cool before arranging and serving.
Notes
Top tip: the dough is quite sticky so I like to us rubber gloves to shape it into circles.
Nutrition
Calories: 165kcal | Carbohydrates: 8g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 111mg | Potassium: 188mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.5mg