INGREDIENTS
1/4
cup (1/2 stick) butter
1/2
cup mashed ripe banana
1/2
cup no-sugar-added natural peanut butter
1/4
cup thawed frozen unsweetened apple juice concentrate
1
egg
1
teaspoon vanilla
1
cup all-purpose flour
1/2
teaspoon baking soda
1/4
teaspoon salt
1/2
cup chopped salted peanuts
Whole salted peanuts (optional)
PREPARATION:
- Preheat oven to 375°F. Grease cookie sheets.
- Beat butter in large bowl until creamy. Add banana and peanut butter; beat until smooth. Blend in apple juice concentrate, egg and vanilla. Beat in flour, baking soda and salt. Stir in chopped peanuts.
- Drop rounded tablespoonfuls of dough 2 inches apart onto prepared cookie sheets; top each with one whole peanut, if desired. Bake 8 minutes or until set. Cool completely on wire racks. Store in tightly covered container.
This recipe appears in:
Peanut Butter
NUTRITIONAL INFORMATION:
Serving Size:
1 cookie
Fiber
1 g
Carbohydrate
9 g
Cholesterol
14 mg
Saturated Fat
2 g
Total Fat
6 g
Calories from Fat
53 %
Calories
100
Protein
3 g
Sodium
88 mg
DIETARY EXCHANGE:
Fat
1-1/2
Starch
1/2
