Desserts, Gluten-Free
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Flourless Peanut Butter Banana Oat Cookies

IMG_0588I used to bake a lot in high school, but don’t do it all that often anymore because of my whole gluten=migranes thing. And gluten-free baking is hard—I like to leave that one to the experts.

But yesterday afternoon I was feeling a little restless and I’d been wanting to try flourless peanut butter cookies for a while. I wanted to see if I could make something that was less intense on the peanut butter front, and not super sweet. So, I tweaked a recipe I found online and cut the amount of brown sugar in half, added a ripe banana, and also added a cup of rolled oats.

I’m very happy with the result. They’re definitely on the cakey side (which I actually like), and are still sweet, but just not sickeningly sweet. Plus, once they’ve cooled, you really only get a hint of banana flavor. This is actually the only cookie I’ve had that tasted better after it had completely cooled than it did right out of the oven.

And this was a little bonus…I came home from a Barre3 class today in a bit of a Monday funk, and my mood immediately improved after I ate one of these cookies. I can’t explain it, and I don’t want to jump to conclusions or anything, but I think these cookies might be magic. You’ll have to try them for yourself to know for sure. I promise, there was no extra “funny” Seattle-y ingredient in my cookies. I’m far to square for that. And I would now like to refer you to a certain Huey Lewis song from the 80’s, just in case you have questions about what it is to be square. SPOILER ALERT: It’s hip.

(BTW, I think this may be the first time I’ve actually ever seen this video, and wow, everyone’s faces are very close to the camera. I was not prepared for that.)

Happy baking!

Gluten-Free Peanut Butter-Banana-Oat Cookies
Prep time:
15 min  |  Cook time: 10 min
Makes 16-18 cookies

IMG_0520IMG_0525 2
1 cup peanut butter
1/2 cup brown sugar
1 ripe banana
1 egg
1/2 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon sea salt flakes (table salt works, too!)
1 cup rolled oats

1. Preheat oven to 350 degrees F.
2. Using a fork, mash up banana.
3. In a large mixing bowl, stir together banana, peanut butter, vanilla, brown sugar, egg, oats, and baking powder.
4. Place generous spoonfuls of batter onto cookie sheet.
5. Sprinkle a little salt on each dollop of cookie dough.


5. Bake for 8-10 minutes, until cookie centers are almost completely baked through. (They can be a little doughy.)
6. Allow cookies to cool on a rack.

Now, enjoy—hopefully these will keep you in dessert for a week or so! (It’s looking like about three day’s worth for me—no judgement, ‘kay?)


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