Flour- & Sugarfree Peanutbutter Cookies

Gluten- & Sugarfree Peanutbutter Cookies

After cutting out most of the industrial sugar in my diet, I realize how much they actually pump into products like Seven Up or Coke. While I was never a big fan of those, I am now less than ever. Back then, they at least tasted good!

I got once asked a question which made me think about our industrial but also our habits of cooking. How many sweet and salty things occur in nature? Right! Same with the fat – 250 g of olives result in about 60 ml olive oil which are 4 tablespoons. Those are used pretty fast in a salad or to fry something, but who’d eat half a pound of olives along with a salad?


My point is actually that those cookies don’t need a lot of sweetener but however much you wanna use – you will not be able to stop eating them anyway.

For 1 sheet you’ll need:


3 bananas

1 tbsp peanut butter

optional: sweetener of your choice, chocolate chips

also optional – I guess this depends on how ripe your bananas are: 1/4 cup of water mixed soy flour (or what you usually take to substitute an egg)

Preheat your oven to 180°C (350° F).

Mash the banana, mix it with the peanut butter and the sweetener, the chocolate chips or whatever you like.

Form drops on the sheet and place them in the oven for about 10 minutes or until lightly brown. Don’t worry if they’re still soft when taking them out. They will keep their gooey consistency but harden a bit while cooling.

In case they should survive for that long 😀



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