These soft and chewy 4 ingredient cookies feature Elvis’ favourite combination: peanut butter and banana. Although The King would probably be rolling in his grave to find out how healthy these treats are. They are made with NO FLOUR, half the sugar of normal peanut butter cookies and have added prunes, so make a great healthy snack or breakfast cookie for kids (or for you)!
I started out making these peanut butter and banana cookies because I wanted to make a healthy snack that is packed full of great ingredients for the kids, something I could make a batch of and have on hand for snack, or breakfasts on the go. In my head I always envision mornings chatting and laughing with my boys, lingering over my coffee and perhaps presenting the kids with some amazing pancakes with animal faces on them. In reality, its more like rushing like a bat out of hell to get everyone dressed, fed and out the door for various activities. I stand there feeding the baby in one hand while stuffing a hard boiled egg into my own mouth and putting the older one’s shoes and hat on with the other hand. It’s so useful to have quick healthy treats like these cookies for breakfast to make the mornings less stressful.
These peanut butter and banana cookies are low GI, very fibre rich and full of protein from the peanut butter. Did I mention the prunes? Poor prunes get a bad rep sometimes, but they are EXCELLENT in cooking and baking! I’ve recently learned that they contain half the sugar of dates and are high in fibre and antioxidants. The ingredients in these cookies all help you feel fuller for longer. These cookies are also gluten free, vegan and refined sugar free.
My baby loved gnawing on these cookies, as they are soft and pillowy for little gums. This is a slightly controversial topic, but I wanted to mention that I felt it was ok to try him on peanut butter from about 6 months. Some people wait until 2 years due to the allergy risk. I made the decision to go ahead, as there was no previous family history of this allergy that I knew of and I started in very tiny amounts to begin with. Obviously, I’m no doctor or nutritionist, just a mum. You must find out the facts for yourself from those in the know and make your own decisions.
- 1 cup (240g) peanut butter
- 1 ripe banana
- ½ cup (45g) coconut sugar
- ½ cup (about 15) prunes
- Place all ingredients in a blender or food processor and blend until pretty smooth. (some small bits of prunes are quite nice)
- Preheat oven to 180C/350F (fan forced 160C).
- Using moistened hands, roll 1Tbsp of dough at a time into 15 balls and place onto a greased baking paper placed onto a baking tray. Wet the prongs of a fork with some water and press a cross pattern on the top of each cookie.
- Bake for 10-12 minutes. Allow to cool slightly on baking tray, then serve. Store in a air proof container for up to 4 days.