Healthy 4 Ingredient Peanut Butter Cookies Recipe
Table of Contents
Gluten Free - Peanut Butter Almond Flour Cookies
Gluten-free homemade cookies made with almond flour, peanut butter, egg, and banana present as a great option for baby-led weaning, serving as a nutritious sweet treat or portable healthy breakfast. These 4 ingredient peanut butter cookies are the easiest cookie recipe to make, the best part is there is no added sugar.
These 4 ingredient cookies provide a natural sweetness from the ripe banana using simple ingredients while maintaining a satisfying texture that little hands can easily hold, larger cookies can help with this or cut in half would be a good idea.
They are an ideal choice for older children, especially for parents seeking to reduce sugar intake in after-school snacks or desserts. Packed with healthy fats and protein, these cookies not only support growing bodies but also help instil good eating habits from an early age. Why not sprinkle a little cinnamon on top of the cookies instead of sugar for a little added flavour.
Almond Flour v Regular Flour
Almond flour and regular flour differ significantly in their composition and nutritional profiles, making them important considerations for baby-led weaning. Almond flour is made from finely ground almonds, providing a rich source of healthy fats, protein, and vitamin E, while regular such as plain flour, wholemeal flour and self-raising flour is primarily composed of carbohydrates with lower nutritional density.
The healthy fats in almond flour can support brain development in infants, and its protein content is beneficial for growth. Almond flour is gluten-free, which is advantageous for babies with gluten sensitivities or allergies. Introducing almond flour in various recipes can enhance taste and texture, offering a nutritious alternative to regular flour that supports the development of healthy eating habits from an early age.
As children grow, almond flour can continue to be a versatile ingredient in a variety of baked goods and meals, promoting a balanced diet beyond the weaning phase that can be included into healthy recipes.
Ingredient information
Mashed banana - Overripe bananas brings the sweetness that is so subtle within this recipe. Using a ripe banana is not only great for flavour they are easier to mash too.
Whole egg - I have used 1 medium egg for this cookie recipe for a binding effect. You could use an avocado oil if you wish instead of an egg, for egg free/vegan babies.
Creamy peanut butter - I have used a smooth 100% peanut butter without any sugar or palm oil. This is great for flavour against the almond flour surprisingly. You could also use almond butter, cashew butter or sunflower seed butter if you prefer.
Almond flour - Almond flour is great for baking for these baby led weaning gluten-free cookies. Great if you did not want to use regular flour in baking. It is deliciously gluten-free too. As an alternative you could use old-fashioned oats blitzed to oat flour if you prefer to make an oat biscuits recipe.
Serving suggestion
This delicious recipe for peanut butter lovers would be great served as part of a yummy snack with chopped strawberries and grapes, this would be the perfect accompaniment.
You could serve the peanut butter banana oatmeal cookies as part of a breakfast on the go/easy treat if needed. A great alternative to regular biscuits from the supermarket. The best part is they taste great as a homemade cookie.
Other similar cookie recipes you may like: Oatmeal biscuits, Sweet potato cookies or Oat cake bites.
Storage instructions
Storing in the fridge cooked:
All you will need to do is store in an airtight container or a freezer-safe container or even tightly wrapped plastic wrap and keep in the fridge for up to 5 days. Just make sure the cookies are at room temperature before packaging up.
You can also store the cooked cookies in the freezer in the same way for up to 3 months.
Store in the freezer raw:
All you will need to do is place the raw cut cookies in an airtight container, in between each layer of cookies you will need to place some baking parchment.
When you decide to cook the cookies from frozen you will need to cook an extra 5 minutes or so.
Equipment used to help with this recipe
Baking sheet - I have chosen to use a non-stick and BPA free baking sheet - they are easy to clean and, if you buy more than one, easily stackable and easily stored.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Large Bowl or medium bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
Recipe | Healthy 4 Ingredient Peanut Butter Cookies Recipe
Healthy 4 Ingredient Peanut Butter Cookies Recipe
Ingredients
Instructions
- Start by preheating your oven to 180C or 350F. Prepare a baking tray with parchment paper.
- Place all of the ingredients into a large mixing bowl and mix together using a spoon.
- Bring the the dough together in your hands, to form a large ball.
- Break the dough into 9-10 pieces. Roll the pieces into cookie dough balls and place onto your prepared cookie sheet, spaced out a little.
- Using a fork, press down on each ball, and then the other way to make a criss cross pattern.
- Pop into the oven for 20-25 minutes until golden brown. Transfer the warm cookies and leave to cool on a cooling rack.
Notes
You could use 3 tablespoons of avocado oil instead of an egg if you prefer to make vegan cookies. If you find the dough does not stick together, add a little more of the oil to the vegan peanut butter cookies.
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