These flourless eggless cookies are made with peanut and bananas. The banana is used as an egg substitute and give the cookies a fudgy texture and great flavor. Plus, they are gluten-free and you only need one bowl to make them.
I know these banana peanut butter cookies look like the flourless eggless peanut butter cookies I just posted on, but they aren’t the same. Right after I made the yummy healthy flourless eggless cookies using Greek yogurt, I discovered that eggless peanut butter cookies can also be achieved by using banana as the egg substitute.
Banana Cookies with Peanut Butter
- These cookies are flourless and the banana is used in place of eggs, but the banana also adds a lot of flavor that pairs really well with the peanut butter.
- For this recipe, you want to use a very ripe banana so that you can easily mash it.
- You only need one bowl to make the cookie dough and it’s easy to make. Just combine the banana and peanut butter with brown sugar, vanilla, and baking soda.
- I also added chocolate chips to the batter or you can use chocolate chunks.
The cookies spread quite a bit while they bake so be sure to space them apart on the baking sheet. Because they spread so much some of mine didn’t come out as evenly round and pretty, but I really liked their fudgy texture.
If you’re craving a cookie but don’t want to make a whole batch, I have a Single Serving Giant Flourless Peanut Butter Cookie that’s a great treat for one.
Flourless Banana PB Cookies
- 1 mashed banana slightly less than ½ cup (see note)
- 1 cup peanut butter
- 1 cup brown sugar
- ½ tsp vanilla extract
- 1 tsp baking soda
- ½ cup chocolate chips or chunks
- Preheat oven to 350°F.
- In large bowl, mix all ingredients until they are well combined. Drop heaping tablespoonfuls of the cookie batter onto ungreased baking sheet. Bake the cookies for about 8 to 10 minutes. You want to remove the cookies while they look a little undercooked otherwise they will brown too much on the bottom.
- Leave cookies on baking sheet for about 10 minutes or until they are set. Transfer them to a baking rack to cool completely.
- Use a ripe banana, but not one that is too brown and mushy.
- Recipe source: Gluten-Free Easily