Peanut butter cookies bring back fond childhood memories and add a nostalgic touch to every bite. I wanted to revisit this comforting recipe with a more nutritious yet equally delicious version.
Preparation
10
min
Cooking
15
min
Portion
18
Ingredients
- 2 ripe bananas, mashed
- 1 large egg + 2 egg whites (80 mL (⅓ cup))
- 160 mL (⅔ cup) natural peanut butter
- 60 mL (¼ cup) plain 0% Greek yogurt
- 45 mL (3 tbsp) honey
- 10 mL (2 tsp) vanilla extract
- 250 mL (1 cup) gluten-free flour (or all-purpose flour)
- 30 mL (2 tbsp) camelina seeds (or chia seeds)
- 2.5 mL (½ tsp) baking soda
- 2.5 mL (½ tsp) baking powder
- 1 pinch of salt
Preparation
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the wet ingredients until well combined.
- Add the dry ingredients to the wet mixture and stir until the dough is smooth.
- Using an ice cream scoop, form 18 balls of dough and place them on the prepared baking sheet.
- With the back of a fork dipped in water (to prevent sticking), gently flatten each ball.
- Bake for 15 minutes or until the cookies are lightly golden. Allow to cool on the baking sheet before enjoying.
Notes
These cookies will keep for up to 7 days in an airtight container in the refrigerator or 3 months in the freezer.
Registered Dietitian Nutritionist in Quebec City
