PEANUT BUTTER BANANA COOKIES
These are a good variation to plain peanut butter cookies. They are especially good when chocolate chips are added.
Provided by karenway
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Cream butter, peanut butter & sugars.
- Beat in banana, eggs & vanilla.
- Stir in flour, baking powder & salt.
- Stir in chocolate chips (optional).
- Drop on greased cookie sheets.
- Press lightly with fork.
- Bake at 375° for 10-12 minutes.
Nutrition Facts : Calories 206.6, Fat 8.4, SaturatedFat 3.4, Cholesterol 25.7, Sodium 206.8, Carbohydrate 30.1, Fiber 1, Sugar 18.6, Protein 4
EASY BANANA PEANUT BUTTER COOKIES
I found this recipe on a paper bag of bananas from my local Weis market. They're simple and yummy and my kids can't seem to get enough of them! It's also a great way to use up ripe bananas.
Provided by PSU Lioness
Categories Dessert
Time 25m
Yield 45 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Spray baking sheets with vegetable cooking spray.
- Combine flour and baking soda in a small bowl.
- In a medium bowl, beat together banana, brown sugar, margarine and peanut butter until light and fluffy using an electric mixer on medium speed.
- Beat in egg and vanilla.
- Gradually beat in flour mixture until a dough forms.
- Shape dough into 1 inch balls, placing them 2 inches apart on baking sheets.
- Using the tines of a fork dipped in flour, press crisscross patterns onto each cookie.
- Bake cookies in batches until edges are set, about 10 minutes.
- Place baking sheets on wire racks and cool completely.
Nutrition Facts : Calories 38.1, Fat 1.4, SaturatedFat 0.3, Cholesterol 4.1, Sodium 28.6, Carbohydrate 5.6, Fiber 0.3, Sugar 2, Protein 1
PEANUT BUTTER-BANANA COOKIES
Subtle flavors make these healthier peanut butter-banana-chocolate chip cookies. I mix up the ingredients all the time using whatever I have handy.
Provided by LAUREN3581
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
- Beat egg in a large bowl. Add peanut butter, oatmeal. banana, sugar, chocolate chips, and vanilla extract. Place 1-inch balls of dough onto the prepared baking sheet; press balls down using a spoon.
- Bake in the preheated oven 9 to 12 minutes; cookies will look slightly raw. Cool 10 minutes before serving.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 15.3 g, Cholesterol 13.6 mg, Fat 12.5 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 3 g, Sodium 104.6 mg, Sugar 9.5 g
OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES
What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.
Provided by Amanda Rettke
Time 20m
Yield about 12 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
- Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.
PEANUT BUTTER BANANA COOKIES
Make and share this Peanut Butter Banana Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Drop Cookies
Time 35m
Yield 28 cookies, 28 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Spray baking sheet with non-stick cooking spray.
- In a large bowl, combine egg, peanut butter, banana, and sugars.
- Mix with an electric mixer until smooth.
- Add flour, baking soda, and baking powder and continue to mix until well blended.
- With a small spoon, scoop out batter and place on baking sheet aproximately 2 inches apart and bake for 10 to 14 minutes until lightly brown.
- Remove and transfer cookies to a wire cooling rack.
PEANUT BUTTER BANANA COOKIES
An 'uh-oh' moment in the kitchen was the inspiration for these super-delicious, soft, and chewy cookies! The dough was too crumbly for cookies and I needed a fix. On my counter was a bunch of bananas and I thought, hmmm... maybe?! So I added a couple of mashed nanners, and shazaam! Perfect dough texture. I baked them. Fingers crossed, I tasted them, and holy moley - it was love at first bite!
Provided by dkmagee
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 54
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda, baking powder, and salt in a small bowl.
- Beat eggs lightly in a large bowl. Add brown sugar, white sugar, shortening, and peanut butter. Mix until well blended and fluffy. Add 1/2 of the flour mixture; mix well. Repeat with remaining flour mixture; cookie dough should appear slightly dry and crumbly. Add bananas and mix well.
- Roll dough into small walnut-sized balls. Place on baking sheets. Press criss-cross patterns into each cookie using a fork, dipping it into some flour to prevent sticking.
- Bake in the preheated oven until edges are golden, about 10 minutes. Let cool completely, at least 20 minutes. Apply some chocolate syrup to the back of a tablespoon and drizzle it over each cookie.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 17.1 g, Cholesterol 6.1 mg, Fat 6.4 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 93.9 mg, Sugar 11.3 g
BANANA PEANUT BUTTER BREAD
Quick, easy and very yummy too. Good for breakfast or snacking.
Provided by CORWYNN DARKHOLME
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h25m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
- In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
- Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 32.1 g, Cholesterol 41.1 mg, Fat 13.9 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 179.2 mg, Sugar 16.2 g
PEANUT BUTTER BANANA COOKIES
Super soft and chewy Peanut Butter Banana Cookies with Chocolate Chips. EASY recipe made with no sugar and no flour. Fully loaded with peanut butter flavor!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the coconut sugar and egg until combined. Whisk in the banana, vanilla, cinnamon, and salt.
- Add the peanut butter and continue to whisk until the dough is smoothly and evenly combined. It will be thick, wet, and sticky. If the dough becomes too hard to whisk, switch to a rubber spatula or wooden spoon. Stir in the chocolate chips. Place the dough in the refrigerator to chill for 30 minutes. Place a rack in the center of the oven and preheat the oven to 350 degrees F.
- With a cookie scoop or spoon, scoop the dough into 2 tablespoon-sized mounds and place on the prepared baking sheets, leaving 1 1/2 inches of space between each. Sprinkle each cookie with salt, if using. Return any unscooped dough to the refrigerator to chill while the first batch bakes.
- Bake for 11 to 12 minutes, until the cookies are turning golden at the edges but still look underdone in the center. Place the baking sheet on a cooling rack and let the cookies cool on the sheet for 2 minutes. Gently transfer the cookies to the rack to cool completely (if the cookies are still too delicate to transfer, simply slide the whole piece of parchment with the cookies directly onto the cooling rack). Repeat with the remaining dough, ensuring that you allow the cookie sheets to cool completely between batches.
Nutrition Facts : ServingSize 1 cookie, Calories 197 kcal, Carbohydrate 22 g, Protein 7 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 14 mg, Fiber 2 g, Sugar 12 g
EASY PEANUT BUTTER OATMEAL BANANA COOKIES
Steps:
- Preheat your oven to 325 degrees and line a cookie sheet with parchment paper or a silpat.
- In a large bowl, whisk together the banana, peanut butter and coconut sugar until well combined.
- Stir in the oats and stir until well combined. Finally, stir in the peanuts. Your dough will be a little bit wet and sticky - this is normal.
- Use a cookie scoop to drop by heaping 1 Tbsp balls onto the prepared pan and use a fork to press them out about 1/2 inch thick, making sure to pack the edges together so the cookies hold their shape.
- Bake until the edges are golden brown and the top feels set and springy - about 25-30 minutes. Let cool on the pan completely.
- Drizzle with peanut butter, if desired, and DEVOUR!
Nutrition Facts : Calories 120 kcal, Carbohydrate 13.9 g, Protein 3.6 g, Fat 6.1 g, SaturatedFat 1.3 g, Sodium 47 mg, Fiber 2 g, Sugar 5.9 g, UnsaturatedFat 1 g, ServingSize 1 serving
PEANUT BUTTER BANANA OATMEAL RAISIN
These cookies are a delicious combination of flavors.
Provided by MUFFQUEEN
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins.
- Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15 to 17 minutes in the preheated oven. When cookies are done, remove from the baking sheet and cool on wire racks.
Nutrition Facts : Calories 223 calories, Carbohydrate 35 g, Fat 7.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 1.6 g, Sodium 145.5 mg, Sugar 18.5 g
HEALTHY PEANUT BUTTER BANANA COOKIES
Chewy Healthy Peanut Butter Banana Cookies are a twist on your peanut butter cookie recipe. Made with no butter and less sugar, they make a great snack!
Provided by Sandra
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 F.
- Mash the banana(s) using a fork or masher.
- Using an eletric mixer, beat together the peanut butter, brown sugar, and mashed banana.
- Add the egg and vanilla extract and continue to mix until well combined.
- In a small mixing bowl, whisk together the flour, oats, baking soda and salt. Slowly add to the mixer and combine with the wet ingredients.
- Use a cookie scoop to form into rounded balls and place on a parchment lined baking sheet.
- Bake for 10-12 minutes or until golden brown.
- These keep well for a couple of days in an airtight container.
Nutrition Facts : ServingSize 1 cookie, Calories 83 kcal, Carbohydrate 8 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 118 mg, Sugar 5 g, TransFat 1 g, Fiber 1 g
HEALTHY PEANUT BUTTER BANANA OATMEAL COOKIES
Tasty little cookies with no added fat or sugar - these are so guilt-free, they can be eaten for breakfast. Adapted from theskinnyfork.com's Healthy Peanut Butter Oatmeal Cookies.
Provided by MariaMiller
Categories Drop Cookies
Time 20m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Mash bananas with a fork and mix in peanut butter, apple sauce, vanilla, salt, and cinnamon.
- Stir in oats and coconut.
- Drop by tablespoon onto a non stick cookie sheet (lined with parchment paper or sprayed with non-stick spray). I use a small cookie scooper.
- Flatten a bit to shape the cookie (they don't rise or spread at all when baking).
- Bake for 12-15 minutes, rotating the pan halfway through.
- Allow to cool, and enjoy!
PEANUT BUTTER AND BANANA DOG BISCUITS
A yummy dog treat especially for holidays.
Provided by Sandra
Categories Everyday Cooking More Meal Ideas Recipes Pet Food Recipes Pet Treat Recipes
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
- Stir together the egg, peanut butter, banana, and honey in a medium bowl; blend thoroughly. Stir in the flour and wheat germ; mix well. Turn dough out onto a floured board and roll to 1/4 inch thick. Cut into desired shapes with a cookie cutter, place on prepared baking sheet, and brush tops with egg white.
- Bake biscuits in preheated oven until dried and golden brown, about 30 minutes, depending on size. Remove from oven and cool on a wire rack.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 17.7 g, Cholesterol 0 mg, Fat 5.2 g, Fiber 3 g, Protein 5.3 g, SaturatedFat 1.1 g, Sodium 41 mg, Sugar 3.9 g
BANANA AND PEANUT BUTTER COOKIES
This recipe is based on Bev's Flourless Peanut butter cookies. I wanted to make a gluten free cookie but didn't have enough peanut butter. So I mixed up what I had then added the extra ingredients until it was a thicker consistency.
Provided by Missy Wombat
Categories Drop Cookies
Time 15m
Yield 2 trays, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mash the banana and mix well with the peanut butter.
- Cream with the sugar and then add the syrup.
- Add sifted dry ingredients and mix well.
- Place teaspoonfuls on a cold greased tray or a tray lined with baking paper.
- Bake at 160°C for 10 minutes or until golden brown.
Nutrition Facts : Calories 116.4, Fat 4.8, SaturatedFat 1, Cholesterol 9.3, Sodium 99, Carbohydrate 15.1, Fiber 0.7, Sugar 7, Protein 4.5
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- Scoop cookie dough using a medium cookie scoop, roll into sugar and place onto a parchment or silpat lined baking sheet. Using the palm of your hand, gently press down cookies so they are about ½ inch thick, they don’t spread much. Or you can leave them scooped for a thick more puffed cookie. Bake for 10-12 minutes or until cooked but still soft. Let cool for 3 minutes on hot cookie sheet, then transfer to a cooling rack.
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- Place sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart onto an ungreased cookie sheet. Flatten balls slightly.
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