4-ingredient gluten-free, sugar-free peanut butter banana cookies that you can't help fallin' in love with.
These cookies are so delicious and healthy enough to be guilt-free. If you're keto or low-carb, check out my low-carb alternative ingredients below.
The secret ingredient makes these over the top! With a glass of red wine this is like the best PB & J you've ever tasted.
2 very ripe bananas
1 1/2 cups dry old-fashioned oats*
1/2 cup peanut butter or almond butter
1/4 cup dark or sugar-free chocolate chips
Optional but worth it: 2 T. brown sugar or brown sugar alternative (like Truvia or Swerve brown)
1 tsp vanilla
*Low-carb or keto? Sub 1 heaping cup of oat fiber (such as Anthony's Oat Fiber on Amazon) in place of the oats along with 1/4 cup hemp hearts (such as Manitoba hemp hearts on Amazon) for texture.
Mash the bananas in a bowl. Heat the nut butter for 20 seconds in the microwave to soften and then stir in. Add vanilla if desired. Stir in the oats or oat fiber/hemp hearts until thick. Add a bit of milk or almond/non-dairy milk if the dough is not sticking together (it should not be wet and gloopy but be sticky and hold together).
Add the chocolate chips (I ♥️ Lilly's dark chocolate baking chips) and brown sugar
Spoon onto a non-stick cookie sheet (or line with parchment paper) and flatten with a fork. Bake in a 350 degree oven for 15 minutes and let cool on a cookie rack.
!!🤫 secret ingredient- sprinkle with flaked sea salt or kosher salt before baking!!
Enjoy after dinner with a glass of red wine! (Or eat them for breakfast - I won't judge).