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Peanut Butter Cookies

Healthy breakfast cookies with no fat and additional sugar


What happens in your house when bananas turn black? If you are ashamed to say you throw them away, don´t be, I also did that for a very long time until I realized how many different, delicious ways there are to use those black bananas that no one wants to eat.

I do already have some recipes that come in handy in this case, like my recent recipe for Marbled Chocolate Banana Bread or the super moist Banana Bundt Cake. Oh.. Just thinking about those two makes me wanna buy a lot of banana´s and just watch them go black :D 

But ​today is not about those two delicious recipes, but today is about something sweet and healthy. It is not often that, that can be said about something sweet as there is almost always artificial sugar and fat in sweet recipes which also makes them unhealthy, though delicious :) I find that staying good is much easier when you have some healthy alternatives to the sweets that you are craving. Like who doesn´t love a cookie with a cold glass of milk? :) I know I do! :) And this is a problem, because I cannot just have one cookie, like who can? So it usually ends up being two or three at least. So I had to come up with a plan. That is when I thought to try and make a recipe in which I can use those bananas that we are not willing to eat. And then these yummy and omg! super soft peanut butter cookies were born.

Now you​ might be thinking "but why peanut butter?" Are you serious? Really? Because it is so freaking delicious! :) And also because if you use the good stuff, like I do, so the peanut butter that has nothing added to it, just the peanuts, then it is also good for you as it has the healthy fats in it. But well, mainly because it is so damn delicious :)

One little tip for storing these cookies, as they have the banana in them you want to store them in an airtight container and in the fridge. That way you will ensure they last longer.

Happy Baking lovelies!


Step by Step Video


Peanut Butter Cookies

Healthy breakfast cookies with no fat and additional sugar


  • 2 ripe bananas

  • 1 egg

  • 150g peanut butter

  • 100g flour

  • 1tsp baking powder

  • ½ tsp baking soda

  • 50g oats

  • handful raisins or dark chocolate chips (optional)


  1. Mash the bananas with a fork until you have a smooth banana puree.

  2. Transfer the banana puree to a medium bowl and add the egg to it. Whisk with a fork until combined.

  3. If the peanut butter you are using is not very soft, you can soften it a little by heating it in a microwave for 10-15 seconds. Then add the softened peanut butter to the eggs and banana and whisk until combined.

  4. In a separate bowl combine the flour with the baking powder and the baking soda. Sift the dry ingredients into the wet ingredients and mix until you have no dry spots in the batter.

  5. Add in the oats and mix again until combined. If using raisins or chocolate chips, add them in also at this point.

  6. Cover a baking tray with parchment paper and portion the cookie batter with a tablespoon leaving a little space between each cookie. As the batter is very soft I suggest to form the cookie right on the parchment paper with a help of a spoon or a spatula, spreading the batter a little to form a round cookie.

  7. Bake the cookies at 200°C bottom top heat in the middle shelf of the oven for 10-15 minutes or just until they become golden from the top.

  8. Remove from the oven and allow to cool for 10-15 minutes before removing them from the baking tray to a cooling rack, where you want to allow them to cool completely.

  9. Store the cooled cookies in an airtight container in the fridge.

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