How many cookies does one batch make?

About twelve medium cookies when portioned with a level one tablespoon scoop. For larger cookies, use a two-tablespoon scoop and expect about six to eight cookies.

Can I freeze the unbaked dough?

Yes. Roll balls, crisscross gently, freeze on a tray until firm, then store in a freezer bag for up to two months. Bake from frozen at 350 F and add one to two minutes.

Can I use frozen bananas?

Absolutely. Thaw completely, drain any liquid, then measure a packed one third cup. Extra liquid makes cookies spread.

Can I make these without maple syrup?

Use two tablespoons granulated coconut sugar or monk fruit and add one tablespoon water to replace the lost liquid. The cookies will be slightly more crumbly.

Will almond meal work?

It will, but the texture is more rustic and a bit drier. Sift before measuring and consider adding one teaspoon maple syrup.

Soft Peanut Butter Banana Cookies

Soft Peanut Butter Banana Cookies: Gluten-Free

Recipe by Liliya

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Total Time23 minutes
Yield12 cookies 1x
DietGluten Free

One bowl peanut butter banana cookies made with almond flour and maple syrup. Naturally gluten free and dairy free with a soft center and lightly crisp edges.

Ingredients

Scale

Mashed banana 1 third cup about 80 grams from one small very ripe banana
Creamy peanut butter 1 third cup well stirred natural or classic
Maple syrup 2 tablespoons
Almond flour blanched and finely ground 2 cups
Vanilla extract 1 teaspoon optional
Cinnamon 1 half teaspoon optional
Salt 1 fourth teaspoon optional

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Instructions

Preheat the oven to 350 F 180 C. Line a baking sheet with parchment.
Mash the banana until smooth. Pack firmly into one third cup then return to the bowl.
Stir in peanut butter, maple syrup, and vanilla until creamy and fully combined.
Fold in almond flour, salt, and cinnamon if using. Stir and press until a thick sticky dough forms.
Lightly oil your hands and roll twelve dough balls. Place on the prepared sheet with space between.
Oil the back of a fork and press a crisscross pattern on each cookie.
Bake for 12 to 14 minutes until edges are lightly golden and centers look set.
Let cookies cool on the sheet for ten minutes, then move to a rack to cool completely.

Notes

Measure the banana by weight when possible. One third cup packed equals about 80 grams.
If the dough looks loose, rest five minutes so the almond flour hydrates. If needed add one to two teaspoons more almond flour.
For thicker cookies chill the portioned dough ten minutes before pressing.
Mix ins up to one half cup such as mini chocolate chips, chopped peanuts, or toasted coconut.
Cookies keep two to three days at room temperature in a sealed container or freeze up to two months.
Nutrition is an estimate based on twelve cookies and unsalted peanut butter.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 163 kcal
Sugar: 4.3g
Sodium: 50mg
Fat: 12.9g
Saturated Fat: 1.5g
Unsaturated Fat: 11.4g
Trans Fat: 0g
Carbohydrates: 9.3g
Fiber: 2.6g
Protein: 5.6g
Cholesterol: 0mg

Find it online: https://wearerecipes.com/peanut-butter-banana-cookies/