Salted Peanut Butter Banana Cookies (Gluten Free)
These soft and gooey peanut butter, banana and choc chip cookies are like delicious bites of heaven – only sweetened by dates and ripe bananas, so no added sugar.
Who doesn’t like a peanut butter cookie?
Ok, maybe just me, but you probably already know I’m a complete peanut butter addict, so these little soft and gooey peanut butter, banana and choc chip cookies are like yummy bites of heaven for me.
The cookies are simply sweetened by the juicy dates and ripe bananas, so no added sugar at all, but they’re no less sweet. In fact, I always like to add a little salt to counter the sweetness and give that gorgeous sweet and salty taste.
These cookies make a delicious snack or I like to eat them for breakfast with some coconut yogurt, seeds and berries. And great on the go, of course, or just because…
In other news I’m just on the way back from London where I had a super exciting meeting with my agent! We’re going to be working on a proposal for a book–how exciting it that! It’s always been my dream to have a cookbook guys, I hope you’d like it too?
Speaking about recipes, working freelance and from home is very different to my previous more structured working day, but I’m hoping it’s going to free up some more time for recipe creation. I’m so excited to get some pickles and ferments on the go this week and I was also really inspired by the lovely Maya last weekend who makes her own Kombucha! I’ve got to try it, and I’ve already ordered my scoby. So excited.
I hope you like these as much as I do xx
Ingredients
- 1 cup medjool dates pitted or dates soaked to soften for a few hours
- 3 small ripe bananas or 2 large
- 3 tbsp peanut butter or nut butter of choice
- 1 cup ground almonds
- 1 cup organic gluten-free oats
- 1 tsp vanilla extract
- 1 tsp almond essence
- 1/2 tsp cinnamon
- Pinch sea salt
- 1 tsp baking powder
- 2 tbsp sunflower seeds
- 4 tbsp raw cacao nibs
- Sesame seeds
For the tahini drizzle
- 1 tsp tahini
- 1 tsp maple syrup
- Water to loosen
Instructions
- Preheat oven to Gas Mark 4/350/180c
- Pop the dates into your food processor or high-speed blender and blitz until you get a paste.
- Next, add in the banana, nut butter, vanilla, almond essence, cinnamon and baking powder. Blitz again for a minute.
- Add in the oats, salt and ground almonds and pulse so that everything is combined.
- Finally, add in the seeds and cacao nips and pulse a couple of times to mix through.
- Grease your baking tray with a little coconut oil, then wet your hands before scooping up chunks of the mix with your hands then place on the baking tray. Continue until you have used up all the mix.
- Flatten the cookies a little and sprinkle with sesame seeds, then bake for 20 minutes.
- Allow to cool a little before drizzling.
- Add all the tahini drizzle ingredients to a small bowl and mix to combine.
- Drizzle over the cookies.
12 Responses
Nikki, i will ask you this again. please, do not be mad. Can I use baking soda as a replacemente to baking powder? Many thanks
Yes you can xx
Yes you can!
Love Niki xx
I would really love to know, apparently oats are better digested when they are soaked and I wondered when we bake with them raw are they still easy to digest? Love your recipes, thank you!
Hi Bron
So happy you like my recipes!
I’ve heard that it does so maybe.
My best
Niki xx
I haven’t ever baked anything from scratch! ???? Will it matter if I use instant oats, or will there be a difference in the consistency of the cookies. Btw, your recipe reads and looks as luscious!
Hi Lisa!
Instant oats will be perfect in this.
Enjoy!
Love, Niki xxx
Hi Niki,
When you say cups do you mean English or American?
Thank you.
Hi Eva
U.K. Cups but the difference is very small and won’t make a difference in this recipe.
Love, Niki xx
Thank you! Will make these on Friday! X
Yay! Let you know how you get on? Xxx
Will do! 🙂 xx