Almond flour, almond butter, and shredded coconut are used to make this paleo-friendly banana bread.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 26 |
| Yield: | 26 cookies |
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup brown sugar
- ½ cup unsalted butter, melted and cooled slightly
- 1 egg
- 1 egg yolk
- 2 tablespoons natural peanut butter (such as Natural Jif®)
- 2 teaspoons vanilla extract
- 53 pretzel sticks, crushed
- 3 tablespoons chocolate-hazelnut spread (such as Nutella®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 2 cups and 2 tablespoons flour, baking soda, and salt together in a bowl.
- Beat brown sugar and butter together in a separate bowl until smooth and creamy; add egg, egg yolk, peanut butter, and vanilla extract and beat until smooth. Slowly pour flour mixture into sugar mixture and stir just until dough is combined; fold in pretzels and chocolate-hazelnut spread.
- Drop dough onto a baking sheet using 2 spoons.
- Bake in the preheated oven for 8 minutes; rotate baking sheet and continue baking until cookies are fully cooked and still soft in the middle, about 7 minutes more. Cool cookies on baking sheet for about 3 minutes before transferring to a wire rack.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 604 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I agree these are very dry and pretty rough. The pretzels, while adding a unique and appealing taste, end up having a gummy texture that’s hard to get past. I followed the recipe to the letter and adjusted baking times with each batch from as-recommended to down to 7 minutes total (which were the best) but still were lousy. I will not try these again.
I used 2 cups of flour and 3 egg whites also added 1 cup butterscotch chips. I was heavy handed with my spoonfulls so I baked for 10-12mins and they were soft and chewy, but the pretzel bits weren’t so great. Loved the salty pop, but the texture was not so appealing.
They are very dry. I tried to correct this by cooking for a shorter time frame, 13 minutes is WAY too long, but that alone didn’t help much.