This post, Peanut Butter Banana Cookies, is sponsored by The National Frozen & Refrigerated Foods Association (NFRA). All opinions are my own. For more inspiration during #JuneDairyMonth, be sure to check out delicious ideas from NFRA at EasyHomeMeals.com #JDM2019
Ask me if I’m going bananas yet? We are two weeks into summer break and I might be. I do enjoy having the kids home, but boy is it work to come up with ideas to keep them occupied! My fridge is covered in Lists. Take a look –
If you look closely you’ll see one titled What To Bake. Every week we are going to bake something new. It’s going to be fun! We have a lot of ideas swimming around in our heads. Our creation for week one is Peanut Butter Banana Cookies. I think you will really like them!
I got this idea from the new product Blue Diamond® Almond Breeze® almondmilk Blended with Real Bananas. Yes you heard me right. Real Bananas – nothing artificial! I could not wait to try a glass and immediately poured myself one when I got home from the store. I was pleasantly surprised. It IS really good! I wondered how much sugar was it in too, but guess what? No added sugar. My next thought was how good this would be with cereal. In a smoothie? Oh my! Then my baking mind came to life. Peanut Butter cookies with a twist!
Peanut Butter Banana Cookies
Peanut Butter Cookies with a twist of Bananas.
10 minPrep Time
12 minCook Time
- 2 cups Flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Peanut Butter (I bet these would be great with Almond Butter too!)
- 1 small banana, mashed well until no lumps
- 1/2 cup Honey
- 2 tsp Vanilla
- 1/4 cup of Blue Diamond® Almond Breeze® almondmilk Blended with Real Bananas
- 1 TBSP sugar
- 1 TBSP cinnamon
- Preheat oven to 350 degrees.
- In bowl mix flour, baking soda, and salt together.
- In another bowl mix peanut butter, banana, honey, vanilla and almond milk.
- Fold in dry ingredients until everything is smooth and creamy.
- Scoop spoonfuls (I use this cookie scoop ) onto greased cookie sheet or baking mat.
- In small bowl mix together sugar and cinnamon. Dip fork and smash each cookie for topping.
- Bake for 12 minutes.
- Store in fridge.
Puree the banana with the almondmilk in the blender first for an easy way to remove lumps.
Did you notice that these also do not have added sugar? Just sweetness from the honey and banana.
My family has been scarfing them up and I have no guilt with them eating them all. In fact, P’Diddy wanted to be sure that I told you to dip the cookie in the banana almondmilk because that makes it even better he says.
This almondmilk would be great in my homemade ice cream recipe too. Yummmm!
Find this new drink in the dairy aisle at your local grocery store. With only 80 calories AND a half of banana in each serving it is hard to pass up. If you love bananas, you will love this!
Are you anxious to try Blue Diamond® Almond Breeze® almondmilk Blended with Real Bananas? I hope you’ll try out my Peanut Butter Banana Cookies recipe and let me know what you think!
While you’re here enter the June Dairy Month Sweepstakes below!