Ingredients
Units
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- 1/2 cup peanut butter, melted
- 1/3 cup brown sugar substitute
- 1/4 cup banana, mashed
- 1/4 cup almond flour
- 1/4 cup flax meal
- 1 egg
- 1 tsp vanilla
- 1/4 tsp baking soda
- pinch of salt
- 1/2 cup sugar-free chocolate chips (I used Thrive Market)
Instructions
- In a medium-size bowl, melt the peanut butter. Add in the sweetener and beat on high for about 1 minute. Add in all the remaining ingredients, except for the chocolate chips, and beat until fully incorporated. Fold in the chocolate chips. Cover the bowl and place it in the fridge for at least 6 hours but preferably overnight.
- When you are ready to bake the cookies, preheat the oven to 350 degrees F. and line a cookie sheet with parchment paper (depending on how many cookies you will be making, you may need two cookie sheets).
- Remove the cookies from the fridge and using a small cookie scoop, form cookies. Place cookies on baking sheet and bake for 8-10 minutes or until the cookies just begin to brown.
- Remove the cookies from the oven and set the cookie sheet on a cooling rack. Do not attempt to remove the cookies until they have cooled as they will be too soft but will harden as they cool.
Notes
- For firmer cookies, store them in an airtight container in the fridge.
- Prep Time: 5 minutes
- Chill Time: 6-24 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 46
- Sugar: 0.8
- Fat: 3.4
- Carbohydrates: 2.1
- Fiber: 0.7
- Protein: 1.7
