We love sharing recipes from our favorite foodies so when we came across Aran Goyoaga’s divine new cookbook, Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free we couldn’t wait to let you know about our new go-to cookie from the beautiful tome. I mean, who doesn’t want to bake cookies at this time of year? Not only are they a delicious thing to do when it’s cold outside, but they also make for the perfect gift for hosts, friends, and family gatherings. Read on to bake these decadent but healthy peanut butter banana cookies (you can thank us later!).
You would never know how decadent these peanut butter banana cookies are by looking at the ingredient list. Because they are vegan and free of gluten and refined sugar, I feel good making these often for a nourishing snack. The coconut sugar perfectly complements the peanut and banana here. I have made several versions of these cookies with only maple syrup, but the crisp factor is not there when the coconut sugar is left out.
Cookbook Author, Food Stylist, Photographer
Basque-born, Aran Goyoaga is an award-winning author, photographer, and professionally trained pastry chef. She is a three-time James Beard-finalist. Aran’s new cookbook Cannelle et Vanille Bakes Simple (Sasquatch) has been named as best of 2021 by Vanity Fair, Food 52, Epicurious, and more.
These peanut butter-banana cookies are the perfect gluten-free dessert to end your day with.
1/2cup (75 g) salted roasted peanuts
2 tablespoons sugar (optional)
1cup (240 g) unsweetened chunky peanut butter
2/3cup (120 g) coconut sugar
1/4cup finely mashed banana (about 1 medium)
2 tablespoons maple syrup
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Coarsely chop the peanuts. Reserve half of them and continue chopping the remaining half into very small pieces. Put the finely chopped peanuts in a small bowl, add the sugar, and set aside. The sugar adds a bit of crunch to the exterior of the cookie, but it’s not essential.
Stir together the reserved coarsely chopped peanuts, peanut butter, coconut sugar, banana, maple syrup, vanilla, baking soda, and salt in a medium bowl. The dough will be thick and sticky. Let it sit for 15 minutes. As the baking soda reacts, the dough will thicken a bit.
Scoop 1 heaping tablespoon of dough into the bowl of finely chopped peanuts. Roll the dough around to coat, then roll it into a ball in your hands. Place on a baking sheet and repeat with the remaining dough. Leave 2 inches between cookies as they will spread while baking. Flatten them slightly with your fingers.
Bake for 8 to 10 minutes, until the cookies crack and their edges begin to look crispy. Do not overbake as they will continue to dry out while cooling. Cool on the pan for 10 minutes, then transfer to a wire rack. The cookies will be crispy on the outside and chewy on the inside. They will keep for 5 days in an airtight container.