Peanut Butter Fudge Cookies Recipe
Use up your ripe bananas to make these peanut butter fudge cookies. Protein-rich and high in fiber, these delicious cookies are made with peanut butter, bananas, cocoa powder, and vanilla extract. They're perfect for breakfast or an afternoon snack, and ready in just 15 minutes!
Servings: 12 cookies
Calories: 92kcal
Equipment
- medium mixing bowl
- medium cookie scoop
- large baking sheet
Ingredients
- 3 ripe bananas, mashed
- ½ cup all-natural peanut butter (no sugar added)
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 Tablespoon flaky sea salt (optional)
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Place mashed bananas in a medium-sized mixing bowl. Add peanut butter, cocoa powder, and vanilla extract. Using a rubber spatula, mix until well incorporated.
- Using a medium-sized cookie scoop or large spoon, place cookie batter onto lined baking sheet. Sprinkle cookies with flaky sea salt (if using).
- Bake for 10 minutes. Let cookies cool completely. Can be refrigerated up to 4 days or stored in freezer.
Notes
- Store your cookies in the refrigerator for up to 4 days.
- Chill. Although you can eat the cookies shortly after taking them out of the oven, I prefer to eat them after they have chilled in the refrigerator for several hours. They develop a thick, fudgy texture that I love.
Nutrition
Calories: 92kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 47mg | Potassium: 221mg | Fiber: 3g | Sugar: 5g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg