Yesterday I was feeling in the mood to bake something. I haven’t baked anything in a while and since I decided to opt out of my 7pm yoga class because the sun was so glorious (and I needed to get to bed earlier than I have been) I had time to make these cookies. I was also inspired to make them without any non-fruit sugar. To tell the truth I would like them a bit more if I had used chocolate chips, even a very low-sugar content chocolate. Instead though I chose nibs because I want these to be as healthy as possible, and in doing so they aren’t all that sweet. So, if you prefer your cookies to be like “real” cookies, you might opt for chocolate chips. If you are trying to get off the sugar habit, and a little banana is ok for you, then these are perfect as is. Since I am trying to keep my taste buds from becoming too sweet dependent I think that these are pretty good, especially with a cup of coffee or tea.
Banana, Chocolate & Peanut Cookies
Ingredients:
- 2 1/2 C. Blanched Almond Flour
- 1/2 tsp. Sea Salt
- 1/2 tsp. Baking Soda
- 1 T. Vanilla
- 1 C. Mashed or Blended Banana (very ripe works best)
- 1/2 C. Peanuts (salted or unsalted), roughly chopped
- 1/2 C. Cacao Nibs
Method:
- Preheat oven to 350° F.
- Whisk together the almond flour, salt, and baking soda, set aside.
- Using a blender, blend the bananas and measure out 1 C. of the liquid. you can also mash them with a fork if you do not have a blender. Combine with the vanilla.
- Mix together the wet and dry ingredients and then add the chopped peanuts and cacao nibs.
- Form into 2 T. Balls and place on a greased or silpat covered cookie sheet. Press the balls down and bake for 13-15 minutes or until the edges begin to brown.
- Set cookie sheet on a wire rack and let cool completely.
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oh those look tooo awesome and love it when i can use up a ripe nanna in the process
Ok, I have really high hopes for these (modified) babies! They are in the oven, with the oil/nut butter/stevia combo you suggested, in place of the banana, and the batter/dough is delicious! I used peanut butter and coconut oil (not sure exactly how much of each, but more peanut butter, and the mixture equaled about a cup).
I will definitely try them as written if I start eating sweeter fruits any time soon. My batter had a slight stevia aftertaste, but it is not overwhelming. NOTHING like my first experience baking cookies with stevia. Next time I will probably try cutting the stevia in half (I think I was a little over zealous and used a dropper full right off the bat).
Thanks for this recipe!
They are really good, kind of like peanut butter shortbread. I mixed peanut butter (unsweetened but salted, the cookies are really salty, haha. Ingredients in peanut butter are peanuts, palm oil, and salt. It’s the 365 brand, maybe the no-stir kind) and melted coconut oil. It was over half cup peanut butter, and the rest coconut oil, to equal …about a cup total, not sure on specifics. Then I added a dropper-full of NOW stevia glycerite (less may have worked too). Mixed that up really well, and then added that in place of the banana. That’s really the only adjustment I made. I didn’t add the peanuts or nibs, but I added some chopped unsweetened chocolate to a few of them. They’re good without though.
These look scrumptious! :)
It’s sooooo easy to become sugar-dependent. I’ve worked super hard at breaking that, and it’s amazing to me to compare things I ate in the past to how I eat them now. For example, I eat unsweetened oatmeal now – I never would have done that 5 years ago. And eating it that sweet now just doesn’t taste good to me.
That being said – I’d never turn down a chocolate chip cookie! But thanks for this recipe, which will be a whole lot better for me than the chocolate chip cookies I made this week for my contractor, (and that I maybe ate a few of myself)!
Made them with a coconut butter/coconut oil/half-dropper of stevia combo, and some rosemary mixed into the dry ingredients. Very yummy! The possibilities…