Healthy banana and peanut butter cookies

5 from 1 reviews

Did anybody say cookies and peanut butter? Yes, please! Soft and comforting, these cookies are ready in under 20 minutes. Gluten-free of course!


  • 2 small bananas or 1 big one ((mashed))
  • 2 tbsp good quality peanut butter
  • ½ cup quinoa flakes
  • ¼ cup coconut flakes
  • ¼ cup pepitas
  • ¼ cup a mix of currents and cranberries ((I use the Australian variety))
  • 1 tbsp honey


  1. Preheat your oven to 180°C (360°F)
  2. Place all ingredients in a mixing bowl and combine gently. Do not over-stir the dough, you don't want the quinoa and coconut flakes to break.
  3. Divide the dough into 10 equal balls using a spoon and place the balls on a baking tray lined with the parchment paper. Flatten them with a spatula or a fork.
    row cookie on a tray
  4. Bake cookies for about 12 minutes. They will be nice and golden when cooked through.
  5. Take the cookies out and let them cool for a couple of minutes. Now transfer them onto a cooling tray and let them cool off completely.
    banana and peanut butter cookies over head shot
  6. If you have any leftover cookies at the end of the day, which is unlikely, put them in the airtight container and keep them in the fridge for up to 3 days.