Lower-Fat Peanut Butter Banana Cookies
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 121.8
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 57.5 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 1.3 g
- Protein: 2.8 g
View full nutritional breakdown of Lower-Fat Peanut Butter Banana Cookies calories by ingredient
Introduction
These can be made with or without the chocolate chips. These can be made with or without the chocolate chips.Number of Servings: 20
Ingredients
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1/2 cup natural peanut butter, chunky or smooth
1/4 cup brown sugar
1/2 cup sugar
3/4 cup mashed banana
1 cup unbleached flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 pinch salt
1/4 cup non-dairy chocolate chips (optional, can use regular chocolate chips as well)
Directions
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or a silicon baking mat.
Cream together the peanut butter and sugars. Add the mashed banana and mix until creamy.
In a separate bowl, combine the flours, baking powder, and salt. Add the flour mixture to the peanut butter a little at a time until totally absorbed. Add the chocolate chips, if desired, and mix until well-blended, but do not over-mix.
Drop by rounded tablespoons onto prepared pans, about 2 inches apart. Flatten with a fork dipped in water. (These cookies will not spread as they cook, so the shape they're in when they come out of the oven will be about the same as when they went in.)
Bake for about 10 minutes, until bottoms are golden brown. Remove and let cool before serving.
Serving Size: Makes 20 cookies.
Number of Servings: 20
Recipe submitted by SparkPeople user MARIE_H24.
Cream together the peanut butter and sugars. Add the mashed banana and mix until creamy.
In a separate bowl, combine the flours, baking powder, and salt. Add the flour mixture to the peanut butter a little at a time until totally absorbed. Add the chocolate chips, if desired, and mix until well-blended, but do not over-mix.
Drop by rounded tablespoons onto prepared pans, about 2 inches apart. Flatten with a fork dipped in water. (These cookies will not spread as they cook, so the shape they're in when they come out of the oven will be about the same as when they went in.)
Bake for about 10 minutes, until bottoms are golden brown. Remove and let cool before serving.
Serving Size: Makes 20 cookies.
Number of Servings: 20
Recipe submitted by SparkPeople user MARIE_H24.
Member Ratings For This Recipe
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