These banana almond flour cookies with peanuts are wonderfully soft, full of flavour and really easy to make. Using a few simple ingredients they make a tasty snack or even a tasty breakfast biscuit for when you are on the go. They are gluten-free, refined sugar-free and for diabetic carb counting only have 2g of carbs per biscuit!
I love biscuits and cookies and I am always trying out different variations to my basic almond flour biscuits. Any type of almond flour biscuits are a staple bake in our house as they not only taste delicious, and are packed with vitamins and minerals, but they also have either a low or no carb counting requirement which can be really handy for my daughter’s type 1 diabetes management.
This variation of banana almond flour cookies uses the winning combination of banana and peanuts to add a sumptuous flavour to these cookies. In fact, they are a bit like banana bread in a biscuit form. We love them as an after-school snack but I think they would also be great as a quick breakfast when you are on the go.
Why use almond flour instead of wheat flour?
Since my daughter was diagnosed with type 1 diabetes, almond flour or ground almonds have become an absolute staple in our kitchen.
The main reason for this is that we don’t have to carb count for it. This has meant that my daughter has been able to enjoy cakes and biscuits without the need to give any insulin alongside them, which may sound like a small thing but sometimes it can really make a difference for her. This has only been possible however when we have used sugar alternatives as well. See below for more information on these.
If you would like to read more about THE BENEFITS OF USING ALMOND FLOUR IN BAKING then make sure to read this post!
And you can find my recommended products that I use regularly on my shop page! Alternatively, I also use the 500g bags of ground almonds from Sainsbury’s but they are a little more expensive.
This really is a straightforward recipe, but here are some tips to help you achieve the BEST banana almond flour cookies
Use overripe bananas – its important to use overripe bananas in this recipe as this will not only help with the texture but ensure that all their natural sweetness goes into your cookies.
Change the nuts used – in this recipe, I use a mixture of peanut butter and crushed peanuts. But if you’re not a peanut fan then swap out for an alternative like almond, cashew or maybe even a seed like a pumpkin or sunflower.
Get the shape and thickness right – these cookies don’t spread too much in the oven so make sure that you flatten and shape the cookies to your desired thickness.
Crush your salted peanuts – The peanut topping adds a wonderful crunch and their saltiness works so well against the sweet banana. However to crush your peanuts simply pop them in a small bag and bash them with a rolling pin until you get your desired size.
Using Sugar Alternatives for Diabetics
In this recipe, I use a white sweetener, xylitol. This is a nutritive 1:1 substitute for sugar and I find it works really well in baking and cooking.
This is my sweetener of choice due to its low glycaemic index, it doesn’t have a funny taste profile and we found that it doesn’t cause a rise in blood glucose levels.
You could also use an erythritol-based sweetener if you prefer. This is also a 1:1 sugar replacement and doesn’t cause a rise in blood glucose levels, but I personally find it can alter the taste profile of your food.
You can find a list of my recommended products that I use on my shop page!
If you prefer to use other sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites. And if you would like to read more on sugar substitutes and diabetes then make sure to read this post.
The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management
However please also feel free to use good old-fashioned caster sugar if that is your preference. Just remember to carb count for it!
Don’t be afraid to experiment with different sweeteners and quantities in my sweet treat recipes. It may take a few attempts to find your preference as we all have different palates.
What you will need for the banana almond flour cookies
- A great source of potassium and vitamin B6
- Has a low to medium Glycaemic Index
- Try to avoid peanut butter with added palm oil.
- Top tip – Aldi also does a palm oil-free version which is half the price!
- A key component to any bake and should be free-range if you can
Ground almonds/ almond flour
- A great gluten-free alternative to wheat flour
- This flour adds a lovely nutty flavour and is a great no carb-count option for cakes and biscuits
- Find my recommended products that I use regularly on my shop page!
- I use gluten-free
- Essential for adding air and lightness to your bakes
- A natural sweetener that also has a low glycaemic index and doesn’t raise blood glucose levels
- See above for recommendations and suggestions if using other sweeteners
- A handful of these crushed on top adds crunch and saltiness which wonderfully compliments the sweet softness of the cookie
How to make these banana almond flour cookies with peanuts
These almond flour biscuits are quick to make and can be hand mixed all in one bowl with minimal fuss.
Preheat the oven to 200C / 180C and prepare a baking tray with greaseproof paper.
In a large bowl mash the banana, then add the peanut butter and eggs and mix well to combine. Next add the almond flour, baking powder and xylitol. Again mix all the ingredients well to form a soft dough.
Using a tablespoon, scoop out a spoonful of the mixture lightly roll it into a ball and place it on the baking sheet. (each ball was approx 50g). Repeat this process another 11 times.
Using your fingers gently press down on the cookie balls to make your desired shape and thickness and finally, sprinkle and lightly press your crushed salted peanuts onto the top of each cookie.
Place the tray in the oven and bake for 15 minutes or until the biscuits have a light golden colour. Once cooked leave them to completely cool on the tray as they shouldn’t be handled when hot.
How to store banana almond flour cookies
These cookies should ideally be stored in the fridge for around 5-7 days.
Place them in an airtight container in the refrigerator because they tend to hold a little more moisture compared to cookies made with wheat flour. If you store them at room temperature you may find that they get mouldy quickly.
If you liked this recipe, then take a look at these other delicious and nutritious recipes that are blood sugar-friendly and beneficial for managing diabetes
These delicious banana almond flour cookies have a low diabetic carb count. This is because they use almond flour instead of wheat flour and xylitol in place of cane sugar. Therefore we don’t need to carb count for these ingredients and only count for the banana used. But as always you know best what ingredients you need to count for.
The overall carb count for these banana almond flour cookies based on the ingredients we would count for is:
- 120g of Banana = 24.4g of carbs
Divide this by the serving size, 12 – 24.4/12 = 2g of carb per cookie
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.