If you want healthy cookies in 15 minutes or less, this easy gluten free sugar free peanut butter cookies recipe is a great choice.
You can add different ingredients, such as chocolate chips, if desired. For basic, healthy cookies, all you need is four ingredients: banana, peanut butter, rolled oats, and cranberries. You can eat the cookie dough raw as a dessert, or it is even better when baked.
Ingredients:
1 ripe banana
1/4 cup peanut butter
1/3 cup oats
1/4 cup dried cranberries
Makes 12 cookies.
Instructions
Easy gluten free sugar free peanut butter cookies
Ingredients
- 1 ripe banana
- 1/4 cup peanut butter Made with peanuts only. Crunchy or smooth.
- 1/3 cup rolled oats Old fashioned or quick oats
- 1/4 cup dried cranberries
Instructions
- Start by preheating the oven to 350 degrees (convection oven) or 375 (non convection oven).
- Use a ripe banana. The riper the banana, the sweeter the cookies will be. This recipe is a good way to use over-ripe bananas that have turned black.
- In a medium-sized bowl, mash the banana with a fork until it is no longer lumpy. Add the peanut butter. Crunchy peanut butter works well and adds texture, but smooth is good, too. Use peanut butter that is made from peanuts only, with no added ingredients, for healthier cookies.
- Mix the peanut butter and banana by stirring thoroughly with a fork until they are completely mixed together. Mash any remaining pieces of banana and mix them in.
- Add the rolled oats (you can use old fashioned or quick oats) and the dried cranberries. Stir until all the ingredients are evenly mixed.
- Use a spoon to scoop the dough onto a baking sheet. A silicone baking sheet or parchment paper can help keep the cookies from sticking, but these are optional. Use about a tablespoon and a half of dough for each cookie. Space the dough evenly so the cookies are not touching. After scooping out 12 mounds of dough, flatten each one a bit with a fork.
- Put the tray of cookies in the oven and bake for about 10 minutes or until the edges begin to brown like the picture. This usually takes 8 - 12 minutes, but can vary depending on the oven.
- The cookies can be eaten hot or transferred to a cooling rack to cool before eating.
Start by preheating the oven to 350 degrees (convection oven) or 375 (non convection oven).
Use a ripe banana. The riper the banana, the sweeter the cookies will be. This recipe is a good way to use over-ripe bananas that have turned black.
In a medium-sized bowl, mash the banana with a fork until it is no longer lumpy. Add the peanut butter. Crunchy peanut butter works well and adds texture, but smooth is good, too. Use peanut butter that is made from peanuts only, with no added ingredients, for healthier cookies.
Mix the peanut butter and banana by stirring thoroughly with a fork until they are completely mixed together. Mash any remaining pieces of banana and mix them in.
Add the rolled oats (you can use old fashioned or quick oats) and the dried cranberries. Stir until all the ingredients are evenly mixed.
Use a spoon to scoop the dough onto a baking sheet. A silicone baking sheet or parchment paper can help keep the cookies from sticking, but these are optional. Use about a tablespoon and a half of dough for each cookie. Space the dough evenly so the cookies are not touching. After scooping out 12 mounds of dough, flatten each one a bit with a fork.
Put the tray of cookies in the oven and bake for about 10 minutes or until the edges begin to brown like the picture. This usually takes 8 – 12 minutes, but can vary depending on the oven.
The easy gluten free sugar free peanut butter cookies can be eaten hot or transferred to a cooling rack to cool before eating.
