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MCLV Mange: Peanut Butter Banana Cookies

While these fabulous little peanut butter cookies are some of my favorites – And quick & easy go-to when there are guests on the way – I was pretty excited when I saw the ladies over at Purely Twins had put together a Soft Batch Chocolate Chip Cookie recipe that was egg, dairy, grain, and gluten-free.

Usually I like to get to know a recipe before I introduce it to my friends, but this was love at first taste and I had to share it immediately. I’m just spontaneous that way.

I made a few little changes in the recipe due to what I had on-hand and was thrilled with the results – Here’s my version of these Peanut Butter Banana Cookies!



  • 1 Banana {I keep frozen ones for soft serve so I just defrosted one & got started}
  • 2 Tablespoons Arrowroot
  • 2 Tablespoons Coconut Flour
  • 1/4 Teaspoon Baking Soda
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Cinnamon
  • 3 Tablespoons Sweetener {I used maple syrup}
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons of Powdered Peanut Butter


  • Set your over for 375 degrees.
  • Prep your ripe banana by chopping & hitting puree on the blender or food processor. If you’re like me and defrosting a frozen banana just pop in the microwave & stir until soft.
  • Add the remaining dry ingredients and stir.
  • Place dough on tinfoil or parchment lined cookie sheet.
  • Makes about 14-16 cookies. Bakes 10-12 minutes.

There’s a hint of banana in the cookies but it’s mild and could easily be covered up by adding some additional tasty ingredients like chocolate chips, protein powder, nuts, raw cacao, or dried fruit. A huge success in my book!

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:

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