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.
Salted peanut butter banana cookies (gluten free)

Who doesn’t like a peanut butter cookie?

OK, 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…

I hope you like these as much as I do, love Niki xx

The Recipe

Salted peanut butter banana cookies (gluten free)

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.
Prep time: 10 minutes
Cook time: 20 minutes
8-10 servings
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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.
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I'd love to hear your comments…

  • daniela
    3 years ago Reply

    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

  • Bron
    6 years ago Reply

    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!

    • Niki
      6 years ago Reply

      Hi Bron
      So happy you like my recipes!
      I’ve heard that it does so maybe.
      My best
      Niki xx

  • Lisa
    8 years ago Reply

    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!

  • Eva
    8 years ago Reply

    Hi Niki,

    When you say cups do you mean English or American?

    Thank you.

Let me know what you think below…

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