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I’m thrilled to share my favorite easy dessert with you! These 2-ingredient peanut butter banana cookies are a game-changer. They’re gluten-free cookies that double as a healthy snack. The best part? They’re vegan cookies too!
I love whipping up these no-bake cookies when I’m craving something sweet but don’t want to spend hours in the kitchen. With just natural peanut butter and ripe bananas, you can create a delicious treat. It’s perfect for any time of day.
These cookies have a soft texture and a rich peanut butter flavor with a hint of banana. They’re naturally sweet, so there’s no need for added sugar. Whether you’re looking for a quick dessert or a nutritious snack, these cookies have got you covered!
5 Reasons You’ll Love This Recipe
I’m excited to share why these peanut butter banana cookies are a game-changer. They are easy to make with just two main pantry items.
This recipe is great because it doesn’t need a mixer. Just use a fork and you’re ready to go. It’s ideal for quick sweet treats without the trouble.
These cookies are also a healthy choice. They don’t have any added sugar or flour. Instead, they use the natural sweetness of ripe bananas.
- Simple ingredients
- No mixer needed
- Healthy dessert alternative
- Customizable recipe
- Quick preparation
You can also make these cookies your own. Try using different nut butters or add chocolate chips for fun. You can do so much with this recipe!
They’re also quick to make. Just five minutes of mixing and they’re in the oven. Perfect for when you suddenly want something sweet.
These cookies are my go-to when I want something sweet but don’t want to spend hours in the kitchen.
Try this recipe out and I think you’ll love it just as much as I do!
Exact Ingredients List (+ Possible Substitutes)
This recipe is super easy! You just need two main things for these tasty cookies. Here’s what you’ll need:
- 1/2 cup creamy natural peanut butter
- 3-4 tablespoons ripe banana puree
For the best taste, pick natural peanut butter with just nuts and salt. It makes the cookies creamy. Use bananas that are very ripe. They’re sweeter and mash up well.
If you need to change ingredients, you can use almond butter or cashew butter instead. For nut-free, try SunButter made from sunflower seeds. Just pick unsweetened kinds to keep the recipe right.
The banana puree is key for binding and sweetness. If you don’t have bananas, you could use applesauce or mashed dates. But, this might change the taste and feel a bit.
I always keep ripe bananas in my freezer for baking. They’re perfect for this recipe!
Remember, the secret is using natural nut butter and very ripe bananas. These simple things make magic in your oven!
Instructions
Let’s start making the cookie dough! First, I mash a ripe banana in a bowl until it’s smooth. Then, I mix in the peanut butter until they’re well combined. This makes a tasty, two-ingredient dough ready for shaping.
To shape the cookies, I use a tablespoon to scoop the dough onto a lined baking sheet. I flatten each cookie to about 1/4 inch thick. This makes them round and ready for baking.
Next, I set the oven to 350°F (180°C). When it’s hot, I bake the cookies for 12-13 minutes. They’re done when they turn golden brown.
Cooling the cookies is just as important as baking. I let them cool on the baking sheet. This makes them firm up and get their final texture. Once they’re cool, they’re ready to eat!
The aroma of freshly baked cookies fills my kitchen, making the wait almost unbearable!
This recipe makes about 10 cookies, great for a small batch of homemade treats. Remember, waiting for them to cool makes them perfect and delicious.
Tips, Tricks & Storing
I love the unique cookie texture of these treats! They have a firm outside and a soft inside. This makes them perfect for any time of day.
To keep them fresh, I’ve tried different storage methods. At room temperature, they last about a day. But in the fridge, they stay good for a week.
For long-term storage, freezing is easy. Just pop them in the freezer, where they’ll keep for up to 6 months. When you’re ready to enjoy, let them thaw for 10 minutes.
My favorite reheating tips include warming them in the microwave for short bursts. Or use a toaster oven at 350°F for a few minutes.
Remember, these cookies will become softer when stored. That’s part of their charm! Whether you like them crisp or soft, these peanut butter banana cookies are sure to hit the spot. Try different storage times to find your ideal texture.