Almond flour banana cookies with peanuts are a delightful treat that everyone loves. These cookies are not just delicious; they have a unique flavor and texture that makes them stand out. With the sweetness of ripe bananas and the richness of peanut butter, they are perfect for a quick snack or even as a healthier dessert option. Plus, they’re so easy to whip up, making them a go-to recipe for busy days. If you’re looking for a tasty, gluten-free treat, you’ll want to give these almond flour banana cookies a try!
What Goes Into These Almond Flour Banana Cookies with Peanuts
- 120 g banana, mashed (about 1 medium banana)
- 100 g smooth peanut butter
- 2 large eggs
- 250 g ground almonds/almond flour
- 2 tsp baking powder
- 45 g xylitol (or other sweetener)
- Handful crushed salted peanuts for decoration
How to Make Almond Flour Banana Cookies with Peanuts
- Preheat your oven to 200°C (or 180°C for a fan oven). Line a baking tray with greaseproof paper.
- In a large bowl, mash the banana until smooth.
- Add the peanut butter and eggs to the mashed banana, and mix well until fully combined.
- Gradually add the almond flour, baking powder, and xylitol to the banana mixture. Stir until you form a soft dough.
- Using a tablespoon, scoop out a spoonful of the mixture and lightly roll it into a ball. Place it on the prepared baking sheet. Repeat this process until you have 12 cookie balls.
- With your fingers, gently press down on each cookie ball to shape them to your desired thickness.
- Sprinkle crushed salted peanuts on top of each cookie and press them down lightly.
- Bake in the preheated oven for about 15 minutes or until the cookies turn a light golden color.
- Allow them to cool completely on the tray before transferring to an airtight container.
These cookies can be stored in the fridge for 5 to 7 days, keeping them fresh for your enjoyment!
Why This Recipe Is So Popular Right Now
Almond flour banana cookies with peanuts are trending because they hit all the right notes: they’re healthy, tasty, and super easy to make. With more people looking for gluten-free options and quick snack ideas, this recipe perfectly fits the bill. The combination of bananas and peanut butter not only satisfies sweet cravings but also provides nutritious energy, making them a smart choice for busy families and health-conscious individuals alike.
Serve & Enjoy
These almond flour banana cookies are great for any time of day! They make a lovely breakfast companion with a cup of coffee or tea, a satisfying afternoon snack, or even a healthy dessert. They pair wonderfully with a dollop of yogurt or alongside some fresh fruit. Feel free to get creative by adding chocolate chips or a drizzle of honey for extra sweetness!
Helpful Tricks
- Storage Tips: Keep the cookies in an airtight container in the fridge to maintain their freshness.
- Flavor Variations: You can experiment by adding spices like cinnamon or nutmeg for extra flavor, or mix in some dark chocolate chips for a sweeter treat.
- Dietary Swaps: If you’re looking to reduce sugars, consider using a different sweetener like stevia or monk fruit.
Almond Flour Banana Cookies FAQs
Can I freeze these cookies?
Absolutely! These cookies freeze well. Just make sure to store them in a freezer-safe container for up to 3 months.
How do I know when the cookies are done baking?
The cookies should be light golden brown on the edges. If you check them too soon, they may still be soft, but they will firm up as they cool.
Can I use almond meal instead of almond flour?
Yes, you can use almond meal, but keep in mind that it may result in a coarser texture.
What can I use instead of xylitol?
You can swap xylitol for regular sugar, coconut sugar, or any other sweetener you prefer. Just adjust the amount according to your taste.
Try making these almond flour banana cookies with peanuts at home, and I promise you’ll enjoy every bite! Happy baking!
Almond Flour Banana Cookies with Peanuts
A delightful gluten-free treat featuring the sweetness of ripe bananas and the richness of peanut butter, perfect for a quick snack or healthier dessert option.
Main Ingredients
- 120 g bananas, mashed (about 1 medium banana)
- 100 g smooth peanut butter
- 2 large eggs
- 250 g ground almonds/almond flour
- 2 tsp baking powder
- 45 g xylitol (or other sweetener)
- 1 handful crushed salted peanuts for decoration
Preparation
- Preheat your oven to 200°C (or 180°C for a fan oven) and line a baking tray with greaseproof paper.
- In a large bowl, mash the banana until smooth.
- Add the peanut butter and eggs to the mashed banana, and mix well until fully combined.
- Gradually add the almond flour, baking powder, and xylitol to the banana mixture and stir until you form a soft dough.
- Using a tablespoon, scoop out a spoonful of the mixture and lightly roll it into a ball. Place it on the prepared baking sheet. Repeat until you have 12 cookie balls.
- Gently press down on each cookie ball to shape them to your desired thickness.
- Sprinkle crushed salted peanuts on top of each cookie and press them down lightly.
Baking
- Bake in the preheated oven for about 15 minutes or until the cookies turn a light golden color.
- Allow them to cool completely on the tray before transferring to an airtight container.
These cookies can be stored in the fridge for 5 to 7 days, keeping them fresh for your enjoyment. You can freeze these cookies for up to 3 months in a freezer-safe container.
