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Banana & Peanut Butter Flaxseed Cookies (CE)


If Elvis had a signature cookie, this would be it! Not only will they satisfy your peanut butter and banana cravings, they’re also packed with omega-3-rich flaxseeds.

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Rate this recipe 4.5/5 (26 Votes)


  • 2 cups whole-wheat pastry flour
  • 2 tablespoons ground flaxseed
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 medium banana, mashed
  • 3/4 cup pure maple syrup
  • 1 cup unsalted natural peanut butter
  • 2 teaspoon pure vanilla
  • 1/4 cup mini dark chocolate chips, optional


Servings 28
Preparation time 15mins
Cooking time 30mins


Step 1

Preheat oven to 350°F. Line a large baking sheet with parchment paper.

In a medium bowl, combine flour, flaxseed, baking soda and salt. Set aside.

In a large bowl, mash banana with a fork. Stir in maple syrup, peanut butter and vanilla until well combined.

Add flour mixture to banana mixture, stirring just to combine; do not over-mix. Fold in chocolate chips, if desired. Drop dough by rounded tablespoons onto baking sheet. Bake for 10 to 12 minutes, until lightly browned.

Transfer sheet to a wire rack to cool slightly, about 2 minutes. Remove cookies from sheet and let cool directly on rack.

Nutrients per cookie: Calories: 115, Total Fat: 5 g, Sat. Fat: 0.5 g, Carbs: 15 g, Fiber: 2 g, Sugars: 6 g, Protein: 3 g, Sodium: 80 mg, Cholesterol: 0 mg

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