12/11/2023 0 Comments Banana cashew cookiesBoth ways, the cookies held together just fine and were tasty. ![]() The ones that I added the oatmeal mixture to had more texture and more flavor complexity due to the grains and nuts. The flavor is good and you get more of the crispy baked taste. After shaping those 4 into small balls and putting them on the sheet, I added a dry oatmeal mixture containing nut pieces to the remaining batter and added 1/2 tbsp more banana puree to the bowl since the addition of the oatmeal made the mixture less fluid.Ĭomparing the two cookies after baking them – the ones with no oatmeal had a drier crispier outside and overall a more grainy texture. I made 4 of the cookies as directed with the ratio of 3 tbsp puree to 1/2 cup peanut butter. I think this added flavor complexity to the cookies and did not seem to affect their structural integrity. When pureeing the banana, I added a bunch of cinnamon and a pumpkin spice mix including nutmeg, ginger, and cloves. This recipe worked for me and yielded 12 small cookies. Estimated nutrition is calculated using 3 tbsp of banana puree.I have not tested this with another fruit puree other than banana.If you have other questions regarding peanut butter substitutions, please see my post for more details. I do not think it will work with regular peanut butter processed with oils based on my experience with my other peanut butter cookie recipes. I have only tested this recipe with natural-style peanut butter (only peanuts and salt in the ingredient list).You should be able to get 10 cookies using a 2 tsp cookie scoop. If you prefer to use a cookie scoop to scoop the cookie dough, I recommend using the smaller 2 tsp one instead of the medium 1.5 tbsp one.I made these cookies a little smaller than usual (1 tbsp instead of 1.5 tbsp of dough) because these cookies are so rich in peanut butter.The inside of the cookie is also softer and slightly chewy from the extra banana. Your cookies will be sweeter and you will taste the banana. If you use 4 tbsp of banana, your cookie dough will be a little wetter and not quite as easy to shape. The cookies will be lightly sweetened, have a firmer texture and a stronger peanut butter flavor. Using 3 tbsp of banana will produce a less sticky cookie dough that should be easy to shape.You want to mash out all lumps and the banana should have a pourable consistency. You can either do this by hand or in a food processor. Use a very ripe or overripe banana and make sure to mash the banana to a puree consistency.2 Ingredient Soft Peanut Butter Cookies.2 Ingredient Healthy Peanut Butter Cookies. ![]() 2 Ingredient No Bake Peanut Butter Cookies.These cookies do not have the same texture as the other two peanut butter cookie recipes I mentioned above. The center has a strong peanut butter flavor mixed with banana. These cookies are firm on the outside and give way to a soft center. The taste wasn’t quite right for me on the first try so I did end up testing this recipe out several times until I got the right ratio. I was happily surprised when the end result looked very much like a cookie. So I decided to try mixing the two together and baking to see what happened. Recently while I was making another recipe that used both peanut butter and banana, I noticed that when I was stirring the peanut butter with banana puree, the peanut butter was thickening in a similar way. ![]() I have not tested it with this specific recipe but have used it as a substitute in similar peanut butter recipes with good results.Įarlier this year, I accidentally discovered that when peanut butter is mixed with maple syrup, it thickens the peanut butter until it becomes a dough consistency. For a nut-free substitute, I recommend trying SunButter. It should also work with natural almond butter. I have not tested it with regular peanut butter but I don’t think it will work based on my experience with my other peanut butter cookie recipes. This recipe uses natural creamy peanut butter (just nuts and salt in the ingredient list). I explain more about this in the next section below. When the two ingredients are mixed together, they also thicken enough to form a cookie dough. Peanut butter can also behave like flour when mixed with eggs and baked. Ingredientsīananas are often used as an egg substitute and it plays a similar role in this recipe. This is a very simple cookie recipe but it definitely hits the spot for an easy and healthy snack. Instead, the cookies are sweetened naturally with bananas. I’ve shared a few easy peanut butter cookie recipes already like my 2 ingredient healthy peanut butter cookies and 2 ingredient soft peanut butter cookies, but this is the first one I’ve shared that doesn’t contain any added sugar. The cookies are full of peanut butter flavor with a hint of banana. You don’t even need a mixer to make them. These cookies don’t contain any flour, eggs, butter, or added sugar. Easy peanut butter banana cookies that are just 2 ingredients.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |