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Home » Dairy Free » Flourless Peanut Butter Banana Cookies.

Flourless Peanut Butter Banana Cookies.

May 3, 2012 · Modified: Nov 11, 2017 by Kelly Roenicke · 5 Comments

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These flourless peanut butter banana cookies are so chewy and yummy! Gluten free, grain free, and vegan, too!

flourless peanut butter banana cookies

I found a delicious new flourless cookie recipe!  Try it, you won’t be disappointed.  I love a cookie recipe that has just a few ingredients, and this one is very easy to whip up. The texture is nice and chewy and there is lots and lots of peanut butter flavor. The best part about these flourless peanut butter cookies is that they come together quickly, so if you have an urgent need for some cookies, these are perfect!

If you can’t do peanut butter, you could try almond butter, or even sunbutter! I think sunbutter would be a delicious substitution in this recipe.

These flourless peanut butter banana cookies are:

  • gluten free and grain free
  • chewy and flavorful
  • perfect for weekend baking

 

flourless peanut butter cookie recipe

Recipe adapted slightly from Gluten Free Easily

Disclosure: This post contains affiliate links.

Recipe

flourless peanut butter cookie recipe

Flourless Peanut Butter Banana Cookies.

Kelly Roenicke
Chewy and flavorful, you won't believe these tasty peanut butter banana cookies are flourless!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Dessert
Cuisine Dairy Free, gluten free, Grain Free, vegan.
Servings 24 cookies
Calories 104 kcal

Ingredients
  

  • 1 mashed banana not overly ripe, but not hard
  • 1 cup peanut butter I use Jif natural
  • 1 cup dark brown sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 Tablespoon ground flax seed
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Instructions
 

  • Preheat oven to 350 degrees, line a cookie sheet with parchment paper.
  • Mix all the ingredients in a large bowl. If your peanut butter is chilled, you will need to let it come to room temperature first. 
  • Drop spoonfuls of the batter onto the cookie sheet. Bake at 350 degrees for 8-10 minutes.
  • Let cookies cool on cookie sheet for about 10 minutes, then move to wire racks.

Nutrition

Calories: 104kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 97mgPotassium: 101mgSugar: 10gVitamin A: 5IUVitamin C: 0.4mgCalcium: 13mgIron: 0.3mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

If you’re in a baking mood, you may want to try these pumpkin chocolate chip cookies. They’re perfect for fall!

Related

« Easy and Delicious Lentil Soup.
Dairy Free Muffins with Coconut Streusel. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Grain Free, Mustard Free, Nightshade Free, Onion Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    October 12, 2018 at 1:21 pm

    5 stars
    Very tasty :-)

    Reply
  2. Casey Heard

    October 03, 2013 at 11:40 am

    We don’t regularly have flaxseed in the house… Is there something else I can use instead?

    Reply
  3. megan lane

    May 03, 2012 at 9:05 am

    Awesome! I will have to make these for my gluten-free friend.

    Reply
  4. Jessica

    May 03, 2012 at 9:03 am

    wow, what a simple, great recipe. i may have to do this as i am down to 1 cookie in my house :)

    Reply
    • Kelly

      May 03, 2012 at 11:25 am

      I’m out of cookies! Going to try another recipe today.

      Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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