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2013Soft & Chewy Banana Nut Butter Cookies (vegan, no refined sugars & GF!) & Fave Five Friday: Good-For-You Cookies!
Who the heck doesn’t love a good cookie hey?! Nobody, yup, nobody.
Even me, a Nutritionist, I will fully admit, I love a good cookie! These cookies are two things… three things actually – amazingly delicious, healthy, and so darn easy you could make them with your eyes closed.
Get this… they are made with 4 ingredients. That’s it, that’s all my friends! Completely clean-eating friendly and totally up my alley right now with where we are in our challenge! I wouldn’t even think of putting a cookie in my body right now after all of this hard work we have been putting in – so the fact that I can actually eat these.. it’s wonderful!!
The sweetness in these cookies comes from the banana – and that’s it. No added sugars whatsoever.. so if you are looking for a sugar-high “so-sweet-you-pucker-up-your-face” kind of cookie, I’m sorry but these aren’t them 
Instead they are rich, moist, and buttery, with a soft slight sweetness, and melt in your mouth delicious!
Every day I get a portioned amount of healthy fats – and the sources can be olive oil, avocado, nut butters, or nuts and seeds. These are my “nut butter” dose of healthy fat as each cookie has just under a tablespoon amount of nut butter! I used a mixture of natural almond and natural peanut butter – I’m sure they would work out fine with cashew butter, or even sunflower butter.. or a combination of the lot!
15 minutes from start to finish and you will be gobbling up these delicious little cookies… in moderation of course 
- 6 tablespoons all natural peanut butter
- 2 tablespoons all natural almond butter
- 1 small banana, mashed well in a bowl
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon (optional… I love cinnamon)
- Preheat oven to 350 degrees.
- Mash banana in a bowl until nice and smooth. Add in nut butters, spices, and salt, and mix until very well combined.
- The dough should stick together into one big ball by the time it’s all mixed together. Nothing should stick to the side of the bowl.
- Grease a cookie sheet with a healthy oil.
- Plop into little balls on the cookie sheet and press down with a fork (or just smoosh down with your hand)
- Bake for 12-14 minutes or until firm to the touch… but watch that the bottoms don’t burn!
- Let cool and enjoy!!
Fave Five Friday: Good-For-You Cookies!
Now, to stick with the theme of “cookies” I decided to do my Fave Five Friday on Good-For-You Cookies I have found in the blogosphere! Check out these delicious little guilt free cookies … yum, yum, yum!!
1. Double Chocolate Cookies from Mix It Up
2. Grain Free Hazelnut Butter and Chocolate Chunks Cookies from The Healthy Foodie
3. Healthy Cookie Dough Cheesecake Bites from Pin Cookie
4. Vegan Sweet Potato Breakfast Cookies from Shape
5. Scandinavian Thumbprint Cookies from The Spunky Coconut
Have a great weekend!
Christal
Nutritionist in the Kitch
Jessica
Hi Christal,
I just made these for me and my hubby. I left out the spices you added and put 1/8 tsp. amaretto extract in instead. Oh, and I used all almond butter. The fact that they are healthy makes them taste even better! It is so hard not to eat the whole batch! Next time I may add some coconut sugar for a little extra sweetness. Thanks!
Christal
That sounds delicious! Thanks for the feedback Jessica!
Jamie
I made these a few nights ago for my family and added chocolate chips. They turned out so good I decided to try and adapt the recipe into bars. I added chocolate chips, raisins, coconut, cooked quinoa, and soaked flax and chia seeds. Delicious!
Christal
Such a great adaptation! Thank you for the idea, I’m going to have to try that too!!
Sara
These have absolutely no taste/flavor.
Christal
I’m sorry you didn’t like them Sara! I thought they had fantastic taste, but then again my sweet tooth might be much less than others as I don’t eat refined sugars ever! So for people who are used to regular store bought cookies I could see how they might taste a bit bland! Maybe try adding some stevia or coconut palm sugar if you decide to make them again?!
Heidi K.
Hey! These sound awesome, but can I use all almond butter, no peanut butter? I’m trying to stay away from peanuts.
Thanks!
Christal
Yep you can use all almond butter if you would like!
Amanda
Can I make this with peanut butter thats not natural? I have a ton of peanut butter still left at home, but its not natural.
Christal
By “natural” I mean without any added oils or sugars. So I’m not sure what kind of peanut butter you are referring to, but if it’s peanut butter you can use it!
Susan
Oh my goodness!!! I have been struggling with my new found food intolerances (soy, peanuts, egg whites and cows milk) for a few years now and found your recipe via Pinterest. I have to substitute cashew butter, and added a about 1/4 c of rice flour to keep the dough from sticking. I also added a handful of chopped walnuts and a handful of mini chocolate chips. Thank you so much- I can finally start to enjoy a treat and not have bad reactions. Yum!!!!!
Christal
Yum! That all sounds like delicious additions to the recipe! I’m so happy you have found something you can enjoy and feel confident eating Susan!
CC
Thanks so much 4 this one… my bird WILL LOVE THIS as a treat & I am sure so will I!!!!
Christal
You’re very welcome CC!
Myriam
Hi Christal
Saw your post on Katie’s site, I’m thrilled to discover yours !
These look delicious ! Do you think they’d be good with a little stevia for something that’s a little sweeter ?
Christal
Sure! I think the stevia would sweeten them up enough as they aren’t overly sweet with the original recipe!
D B
How much salt??
Christal
just a dash… less than a 1/4 tsp! If you use salted nut butter, then don’t add any at all
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cmkhalsa
Trr Ting this tomorrow thanks! Another great cooky recipe is dates bananas and oat meal. Mix about 2 banans. 1 cup chopped dates and a cup of oats. Let bake at 350 to 400 for 20 min. Oo it comes out best when set aside for an houre before bakeing. It lets all the flavors meld together.
Christal
Sounds delicious!
Mona
Hey these look great! Thank you for sharing the recipe! I was wondering..is there a substitute for the nutmeg or do you think they would still be good without that ingredient? Thanks again!
Christal
I think they would be fine without the nutmeg! I just love it!
Veena
healthy cookies so simple to make..
Christal
Exactly!
Kim
Will be trying these soon! After they are cooked do you need to store them in the fridge or at room temp? If I made a bigger batch could I freeze some? Thanks Christal!
Christal
No need to store them in the fridge although I do just to keep them longer, because I only get a limited amount! Yes you could definitely freeze them and then just sit them on the counter to defrost.. don’t microwave! Oh, and Kim … you must use natural peanut butter (and don’t add any brown sugar!! Lol!)