These cookies are the perfect little treat. Moist. Fluffy. And who doesn’t love the classic peanut butter and banana combo? There is just enough sweetness to curb that craving without all the sugar. I will make these again and again.
They are almost sugar-free and could easily BE sugar-free. The only reason they are not is because I used Skippy Natural Peanut Butter and it has 3 grams of sugar per 2 tablespoons. So when you break it down, even with Skippy, these have less than 1 gram of sugar per cookie. I’ll take it! AND they are truly yummy!!
1 cup natural peanut butter
3/4 cup mashed or pureed very ripe banana (about 1 1/2 bananas)
1 tsp baking soda
1/2 tsp vanilla
Preheat oven to 350*. Combine all ingredients in bowl and mix well. Drop by the tablespoon on parchment lined cookie sheet. With wet fingers smooth the tops. Bake for 10-12 minutes. Cool on cooling rack. These cookies taste best when allowed to cool.
Makes about 24- 27 small cookies.