I have way too many banana recipes on my site.
I don’t even want to show y’all…you can just refer to the recipe index.
Not embarrassing enough though.
Let’s add another one.
While we are at it…let’s add another peanut butter and another cookie recipe too, because we all know I don’t have enough of those. 😉
I’m pretty sure my obsession w/ bananas grew out of my love for my grandmother’s (my Italian one) banana bread.
She should really call it her “kitchen sink banana bread” because she seriously stuffs it with whatever she has in the pantry…dried fruit, coconut, chocolate chips, nuts, you name it…she stuffs it.
But these are cookies.
Cookies stuffed w/ bananas + peanut butter…two of my favorite obsessions…having one without the other is a sin.
These cookies are reminiscent of a grilled peanut butter + banana sandwich, gooey on the inside, crispy on the out side, and oh the smell…it’s pretty much like heaven.
Or what I imagine my heaven to smell like.
Add some bacon to that smell and we are set.
These babies are bite-sized.
A.K.A. snack size, a.k.a. the best size ever.
Now, stop staring, and get to baking 🙂
- For the cookies:
- 1.5 large, ripe bananas, mashed
- ¼ c. unsalted, peanut butter ( I used reconstituted PB2 powdered peanut butter)
- ½ t. pure vanilla extract
- 1 T. melted coconut oil
- 2 T. granulated stevia
- 1¼ c. ground flaxseed meal (you could also substitute almond flour)
- ½ t. baking powder
- pinch of salt
- For the frosting:
- ½ ripe banana
- 1 T. unsalted peanut butter (I used reconstituted PB2)
- 2 T. unsweetened, vanilla almond milk
- 1 t. granulated stevia
- For the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the bananas, peanut butter, vanilla, and coconut oil until smooth and evenly distributed.
- Stir in the flaxseed meal, baking powder, and salt and mix until a dough begins to form.
- Roll the dough into 1-inch sized balls, place on the prepared baking sheet, and flatten using the tines of a fork.
- Bake for 10-12 minutes or until slightly golden. Let cool completely.
- For the frosting, use a blender (I used my magic bullet) to puree the ingredients until smooth. If you don't have a blender, feel free to mash the banana and stir well with the rest of the ingredients. It will be a bit chunkier frosting.
- Spread the frosting on the bottom side up of one cookie and place another cookie on top, creating a cookie sandwich.
- Devour w/ a big glass of almond milk. 🙂
Nutritional Facts (makes 10 sandwiches, 20 cookies, per cookie 1/20th of recipe): Calories: 60, Total Fat: 3.6g, Sodium: 24.1mg, Potassium: 48.7mg, Total Carb: 6.2g, Dietary Fiber: 3g, Sugars 1.8g, Protein: 2.6g