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Gluten Free Peanut Butter Banana Cookies

There are few things more comforting than cookies and milk. And let’s be honest - we could all use a little more comfort right now! Try this gluten free savory peanut butter banana cookie recipe that can be easily adapted using supplies you have on hand.


2 overripe bananas

⅓ cup peanut butter (or other nut butter or sunflower seed butter)

1 tsp vanilla extract (or almond extract)

2 Tbsp milk (or alternative milk or creamer)

2 Tbsp maple syrup (or honey)

2 Tbsp honey

1 cup Milton’s Gluten Free Crispy Sea Salt Crackers, finely crushed

1 ½ cups gluten-free quick cooking oatmeal (or rolled oats)

1 tsp salt

⅛ tsp cinnamon (or pumpkin pie spice, nutmeg or allspice)

¼ cup coconut flour (or almond flour or other GF flour)


Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mash bananas with a fork until smooth. Add nut butter, milk, vanilla, maple syrup and honey. Mix well. Add all the remaining ingredients and stir until well combined. Taste test and decide if you want it sweeter. If so, add a couple more tablespoons of honey. Roll spoonfuls of dough into approximately 3 inch balls, then press onto a greased cookie sheet and bake for between 13 and 16 minutes, until golden brown.

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