These almond flour banana cookies with peanuts are wonderfully soft, full of flavour and really easy to make. Packed with wholesome goodness, these cookies are grain-free, free of refined sugar 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 cookie is a staple bake in our house as they not only tastes delicious but are packed with vitamins and minerals. An almond cookie also has 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 but in a biscuit form. Talking of which make sure to try my delicious Low Carb Healthy Banana Bread. It’s another really great recipe
These low carb cookies are a perfect after-school snack, and lunch box addition but I think they would also be great for a quick nourishing breakfast when you are on the go.
If you’re a Peanut Butter fan then make sure to check out my Peanut Butter Crunch Bars and Peanut Butter Oat Cookies as well!
Why use almond flour instead of wheat flour?
Since my daughter’s diagnosis with type 1 diabetes, almond flour has become a key ingredient in our kitchen. Here’s why – Unlike wheat flour, almond flour is naturally low in carbohydrates, which means we don’t need to factor it into carb counting.
This has been a huge win for us! It allows my daughter to enjoy delicious treats like cakes and cookies without needing insulin. This may sound like a small change but it sometimes makes a big difference in her daily management.
It’s important to note that this benefit is maximized when using sugar alternatives as well, which we’ll discuss next.
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.
Baking cookies with xylitol
For this recipe, I opted for xylitol, a 1:1 sugar substitute with a low glycemic index. This means it minimally impacts blood sugar levels and doesn’t have an aftertaste, making it perfect for baking and cooking. While erythritol is another 1:1 sugar substitute with similar blood sugar benefits, I find it can sometimes alter the taste profile. Ultimately, the choice is yours!
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.
Sugar Substitutes and Diabetes Management
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.
Ingredients for the banana cookies
Banana
- A great source of potassium and vitamin B6
- Has a low to medium Glycaemic Index
Peanut Butter
- Try to avoid peanut butter with added palm oil.
- I like to use brands which are just peanuts crushed into a paste such as Pip and Nut or Meridian
- Top tip – Aldi & Lidl also sell a palm oil-free version which is half the price!
Eggs
- 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!
Baking Powder
- I use gluten-free
- Essential for adding air and lightness to your cookies
Xylitol
- 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
Salted Peanuts
- A handful of these crushed on top adds crunch and saltiness which wonderfully compliments the sweet softness of the cookie
How to make these almond flour Banana 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.
Recipe tips
This really is a straightforward recipe, but here are some tips to help you achieve the BEST banana almond flour cookies
Use overripe bananas – it’s 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.
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.
More Easy & Delicious Diabetic Recipes for BALANCED Blood SugARS:
Diabetes Note
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.
Carb Counting
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.
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Almond Flour Banana Cookies with Peanuts
These banana almond flour cookies with peanuts are gluten and refined sugar-free and for diabetic carb counting only 2g of carbs per biscuit!
12
servings10
minutes15
minutes25
minutesKeep the screen of your device on
Ingredients
120 g banana, mashed
100 g smooth peanut butter
2 large eggs
250 g ground almonds/almond flour
2 tsp baking powder
45 g xylitol
Handful WHK145 crushed salted peanuts for decoration
Directions
- Preheat oven to 200C / 180C fan
- 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.
- 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
- Finally, sprinkle and lightly press your crushed salted peanuts onto the top of each biscuit
- Place the tray in the oven and bake for 15 minutes or until the biscuits have a light golden colour.
- Leave them to completely cool on the tray.
Equipment
Tips and Notes
- Make sure you leave the biscuits to completely cool, as they are too soft to handle when they are hot.
- Store in an airtight container in the fridge for 5-7 days.
- Diabetes Note – These delicious banana almond flour cookies have a low diabetic carb count coming in at 2g of carbs per cookie. The only ingredient we would carb count for is the banana. But as always you know best if there are any other ingredients that you should count for.
2 responses to “Almond Flour Banana Cookies With Peanuts”
I’m rating this recipe even before trying it, just because all the other recipes I’ve tried thus far, we’re amazingly yummy ????
Love the tips given about the ingredients as well!
Thank you Michelle!
Thanks you so much Sue for your lovely comment and continued support! I can’t wait for you to make a batch. Michelle.